Wheat, gluten, corn, soya, dairy & nut free
I have been considering having a go at making gnocchi for a while but was put off by the thought that it would turn out to be time consuming and fiddly. I am pleased to report that it really is not much effort, especially if you have some left over baked potatoes or mash. During my 'gnocchi research' I found that there are a lot of regional variations in Italy including some made with buckwheat flour, so I went with that.
350g (2-3 medium) floury potatoes
1 egg yolk
75g buckwheat flour
sea salt and freshly ground black pepper
gluten free flour for dusting
- Peel the potatoes and cut into large similar sized chunks.
- Put in a saucepan and cover with plenty of cold salted water.
- Bring the water to the boil and cook the potatoes for about 15-20 minutes until they are soft but not falling apart.
- Drain the potatoes and mash them or put them through a ricer so they are completely smooth.
- Leave to cool and then add the egg yolk, flour and seasoning.
- Mix to form a ball of dough and divide in half.
- On a floured surface roll each half into a long, even sausage.
- Slice into small pieces and separate onto a board or plate to transport to the pan.
- Drop the gnocchi into a large pan of boiling salted water.
- The gnocchi are done when they rise to the surface of the water. When this happens, remove from the pan and drain.
- Serve with a topping of your choice. I coated mine with Sacla free from tomato pesto and served with roasted tomatoes, grilled chicken and fresh basil.
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