Servings
4
Prep time:
4 hours
Time to Cook
1-2 minutes
Good For
Dinner
Wheat- free Gnocchi
900 g potatoes
300 g mixed flour (mix 100 g corn flour with 100 tapioca and 100 g brown rice flour)
3 eggs
Ingredients
salt
nutmeg, freshly ground
Fresh sage leaves 3-6 depending on your taste
Instructions
Step 1
Boil the potatoes in a large pot, so that still firm. peel and grind Manually. they should still have some structure. This is not mash. DO NOT THROW THE WATER AWAY.
Step 2
Add the eggs, salt and corn flour to the potatoes.
mix well and form a 1/2 cm tall square. leave to cool for 30 minutes
Step 3
In the meantime put plenty of well salted water over to boil (re-use your potato water)Some people swear it makes them tastier- I tend to agree.
Step 4
Cut into long strips and this is where you can choose to roll before cutting or leave square. Press each gnocchi with a fork and put in the boiling water. boil in batches 1-2 minutes until they rise to the top . take out and leave to dry on kitchen roll or a kitchen towel.
Step 5
Put away and when needed heat a good olive oil in a pan- add the sage leaves and when aromatic add the Gnocchi to heat through.
Serve with a salad or meat balls and when you have been able to make them look pretty- send me a picture, please!
Tips
I have tried to add a tsp of fresh lemon peel to half my portion and that taste great as well, depending on what you serve them with.
My brother-in-law swears they need to be rolled and formed as they will not otherwise be thin enough, but then he makes them with wheat flour, so the texture is different!
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