Try our recipe for gluten-free gnocchi which is absolutely delicious and just like the traditional version.
Desiree potatoes are excellent for this recipe, but Royal Blues and King Edwards are also ideal if you can get them.
Ingredients
- 100g Well and Good Gluten Free Pastry Flour.
- 500g potatoes (washed, peeled, quartered).
- Salt and ground white pepper.
- Additional flour, to dust.
Method
- In a large saucepan boil the potatoes until tender, then drain well.
- Transfer to a bowl and use a potato ricer to mash. Season with salt and pepper.
- Set the potato aside until it is completely cool, then add the flour.
- Mix by hand until ingredients are well combined and a dough forms.
- Turn onto a lightly floured surface and knead until smooth. Divide dough into smaller portions.
- Roll one portion at a time into a log, roughly 2cm thick. With a lightly floured knife, cut into 2cm pieces. Set prepared Gnocchi aside on a lined tray or board.
- Bring a saucepan of salted water to the boil over medium heat. Add gnocchi one batch at a time. Do not overcrowd the pot.
- Cook for three minutes or until they rise to the surface of the pot.
- Use a slotted spoon to drain gnocchi, then transfer to a serving dish. Add your favourite sauce and serve.
