Gluten Free Potato Gnocchi [RECIPE]

Jun 5, 2018



750g potatoes

1 cup potato flour

1 large egg

1/2 teaspoon salt


Preheat oven to 180c and bake potatoes on a tray until they are soft inside this will very depending on the size of the potatoes

Remove for the tray and use a ricer to mash the potatoes.

Spread the mash on a board to allow to cool.

Cool completely.

Make a well in the center of the cooled cooked potatoes. Break open the egg in the center of the potatoes and sprinkle over the cup of potato flour and salt. Mix with your hands until the mixture is uniform and make a large loaf shape. Cut off a slice of the potato mixture and roll into a log and using a pastry cutter and cut into cubes that are approximately 2 or 3 cm across.. Set aside and work on the rest of the potato loaf one slice at a time (covering the loaf with some plastic wrap to prevent it drying out). Cover the gnocchi you have rolled as you prepare them with a clean tea towel (again to prevent them from drying out). Boil a large pot of salted water. Gently drop the gnocchi in the water and cook them a few minutes until they rise to the surface.

Do not overcrowd as this will reduce the water temperature. One they come to the top of the water they are ready. Serve with your favorite sauce.