Gluten free gnocchi and tomato sauce!

Recipe: 8 large waxy type potatoes (I used nadine) 2t salt 2T butter (I used a dairy free substitute) About 3/4C Flour mix (I used 1/3 buckwheat 1/3 tapioca and 1/3 brown rice flour) 1t xanthan gum

Bake the potatoes until cooked through. Cut in half and scoop from the skins. Use a ricer to mash the potatoes and while still warm, mix in the butter and salt. Refrigerate until cooled mostly. Add the flour and xanthan gum. Adding more or less flour until a clean hand barely sticks to the dough. Roll into lengths approximately 1.5cm in width. Cut into 2-3cm cylinders and squash slightly with a fork (use a gnocchi board if available) Bring to a boil very salty water and cook the gnocchi for 1-2 mins until it floats to the surface. Serve with tomato sauce and cheese if possible. I would recommend parmesan or pecorino if you have an allergy to Cows milk cheese as I do.

The gnocchi can be fried after being blanched, use a good few tablespoons of oil otherwise they will stick and you will have a mess, don’t overcrowd the pan either!

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