Gnocchi di Patate

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Gnocchi di Patate

Source Recipzaar, originally from Maria Paola from Italy.

 

 

500 g (17 1/2 oz) potatoes (yellow pulp, white ones are ok too)

100 g (3 1/2 oz) gluten-free flour mix

salt

 

 

1. Boil the potatoes with the skin in salted water.

 

2. When they are cooked, let them cool, then peel them and smash

them.

 

3. Mix the smashed potatoes with the flour and the salt and continue

to work the dough with hands.

 

4. Spread some GF flour on a surface; take a piece of dough and make

a ball out of it. Then give it the shape of a snake by rolling it

on the surface. When the " snake " is ready (about 1 cm [3/8 " in

diameter), cut it into pieces about 3 cm [just over 1 " ] long. Do

the same with the rest of the dough.

 

5. The gnocchi cook very fast; 1 or 2 minutes in boiling salted

water. They are ready when they float on the surface of the

water. Take them out immediately and serve them with tomato sauce

and parmesan (vegan, of course).

 

 

Note: You can make a lot of gnocchi and freeze them.

You can also cook them in water while they are frozen, just remember

to separate them from each other before you throw them into the

water.

 

 

Serves 4.