Gnocchi - Gluten Free
A gluten, wheat and dairy free gnocchi alternative. Gnocchi is cross between a dumpling and pasta, but made with potatoes. Like pasta gnocchi can be served with any number of sauces to add taste, texture and colour.
Preparation time: 20 - 30 minutes Quantity: Serves 4 Cooking time: 15 minutes plus
Ingredients
500g potatoes - washed whole, skin ON
30g potato flour - sieved twice
30g buckwheat flour - sieved twice, bits added back
pinch salt
pinch white pepper
Tip - use a good mashing potato like maris piper and use medium ones, preferably all the same size so they all cook at the same time.
Method
- Boil or steam the potatoes with the skins on until just cooked
- Drain and cool a little, so you can handle them
- Peel
- Rice or mash the potatoes (you could puree in a machine, but don,t overwork or they will turn glutinous)
- Stir in the flours and seasoning, the mix should resemble a dough
- Roll out chipolata sausage shapes on a potato floured surface (make decorative fork marks along the top if you fancy)
- Cut little 1 inch pieces
- Boil in plenty of rapid salted boiling water for 3 - 4 minutes
- Drain and serve with a suitable sauce
Suggested Sauces -
Creamy Curried Almond.
Butter and Sage.
Olive Oil and Fresh Thyme.
Tomato and Herb.
Cajun Cream.