Fingermillet Gnocchi Recipe (Ragi / Kelvaragu Gnocchi)

Gnocchi is a traditional italian dumpling. I've used ragi to prepare this dish. Combination of fingermillet, potato, garlic, butter and chilies was very nice. This gnocchi can be served any time.

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Ingredients for Gnocchi:
2 Boiled and Peeled Potatoes
4 Tbsp Fingermillet / Ragi Flour
3 Tbsp Whole Wheat or Maida Flour

1 Tbsp Salt

Ingredients for Garlic Butter:
1 Whole Garlic Bulb (Peeled, Washed and Finely Chopped)
8 Dried Red Chilies Broken into Halves
3 Tbsp Salted Butter

Prepare Gnocchi:

In a mixing bowl grate and add the potatoes.

Knead the potatoes into a smooth dough.

Add fingermillet flour and whole wheat flour. 

Add 1 tsp salt and gently combine the flour with potato.

Make sure not to knead the dough once well combined reserve.

Form marble size doughball, gently press in the middle and form a gnocchi.

We can use fork or a gnocchi comb to prepare a traditional gnocchi shape. 

Grease a large bowl with butter or oil.

Place a steamer or cooker with water and allow to form steam.

Add the gnocchi to the bowl and place it in the steamer to steam cook for 15 minutes on low to medium flame until well cooked.

Once the gnocchi has cooked it will be easy to touch.

Remove the gnocchi from steamer and add it to a plate, spread it in a even layer allow to cool and reach room temperature.

Heat a wok on medium flame.

Add butter, garlic and chilies fry for few minutes.

Add salt as per taste and the gnocchi.

Gently toss the gnocchi in the chilly butter and fry for 3 to 5 minutes on medium flame.

Serve the gnocchi as hot as possible. This dish tastes excellent right out of the wok...Enjoy 😀