Gluten Free Millet Gnocchi +6M

Millet is a seed that looks and tastes like a cereal. It is naturally gluten free and has a lot of health benefits. That’s why it is highly recommended for babies too, starting from 6 months of age. Very well cooked, millet is incredibly creamy and so versatile!!

Let’s go back to the health properties for babies: millet is a super source of protein and is also rich in vitamin B, phosphorus, potassium, iron, and magnesium. but…what does it mean?

• it’s super easy to digest (easier than rice) being alkaline and gluten free
• being high in calcium helps the baby bone growth
• has healing properties: contains phosphorous that helps repairing damaged tissues
• can calm your baby. Being a complex carbohydrate, stimulates the production of serotonin that is known as a calming agent.
• it’s an excellent source of iron: that helps with baby iron deficiency/anemia
• it’s good for baby constipation thanks to its hydrating properties

Well, I think that’s a nice list of good reasons why to introduce millet in your baby’s diet.

Today I used millet to prepare some Italian gnocchi…creamier and more tender than the traditional potato ones 😉 I dressed the gnocchi both with some Extra Virgin Oil of Olive and some grated Parmesan cheese AND with an homemade Basil Pesto. You pick up the one you prefer 😉

I also used a short cut method to prepare the gnocchi…way easier and faster than the traditional method.

This is a One Family = One Recipe idea. The millet gnocchi are indeed wonderful for your baby…but also very good for the rest of the family!!!

5 from 1 vote

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Gluten Free Millet Gnocchi +6M

Ingredients

• 1/2 Cup millet 125gr.
• 2/3 Cup rice flour or GF flour mix 100gr.
• few Tbsp grated Parmesan cheese and a drizzle of Olive Oil
• or Basil Pesto
• salt optional, not for babies

Instructions

1. Rinse the millet under running water.
   
2. Fill a pot with 3 cups water
   
3. bring to boil, add the millet and cook for 30min or up until the millet is nice and tender and the water is absorbed.
   
4. 
5. Place the millet in a bowl and add the flour. Combine well.
   
6. Traditional gnocchi method: place one generous tablespoon of millet on a flat surface dusted with flour. Roll the dough in a long cylinder. Cut out the gnocchi. They should be 1 inch each.
   
7. Cook the gnocchi in boiling water for 3-4 min up until they will pop up to the surface.
   
8. 
9. Short-cut method. Drop one teaspoon of millet mix in a big pot of boiling water. Keep dropping in the gnocchi up until they will pop-up to the surface in 3-4 min.
   
10. 
11. Dress the gnocchi with extra virgin olive oil and grated parmesan cheese or with some lovely basil pesto. Serve warm.
    
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