Wheat- free Gnocchi
Much harder than I expected and mine certainly did not look like this borrowed photo. I will keep trying and one day hopefully we will succeed. But the taste was really good and hearty for a winter stew. Real comfort food.
Method
- 1
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.
- 2
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
- 3
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.
- 4
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.
- 5
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!
Good to know
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! Update: I can now buy really good gluten-free gnocchi. I can even get a brand without a lot of E-numbers, so this is one of the areas where I will be lazy. I still try once in a while, but they are not easy.
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