Time to cook
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.
300 g mixed flour (mix 100 g corn flour with 100 tapioca and 100 g brown rice flour)
nutmeg, freshly ground
Fresh sage leaves 3-6 depending on your taste
mix well and form a 1/2 cm tall square. leave to cool for 30 minutes
Serve with a salad or meat balls and when you have been able to make them look pretty- send me a picture, please!
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!