Saturday, 30 June 2012

Gluten Free Potato Gnocchi

Gnocchi can be time consuming and a bit tricky - but it is totally worth the effort. I love the cute little dumplings...

I like to serve mine with a tomato and bacon sauce. Traditionally you boil it, but it is also amazing baked in the oven until lovely and crisp.

(Serves 4 -5)

1kg potatoes
300g plain gluten free flour, plus extra for dusting
2 knobs margarine
2 eggs
Pinch of salt
1tbsp dried herbs
Polenta (for sprinkling)

Peel the potatoes and cut into small 1 inch cubes. Place in a pan of cold, salted water and bring to the boil. Starting the potatoes in cold water will ensure they are cooked evenly. Simmer for about 15 minutes until cooked though, drain and mash with the margarine.

Allow to cool completely then add the flour, eggs, salt and herbs. Bring together into a dough and knead with your hands until completely combined and smooth.

Lightly dust a work surface with the extra flour. Scoop up handfuls of the dough and roll into balls. Roll each ball into a long sausage (about half an inch thick).

Cut out dumplings that are approximately 1 & 1/2 inches long and press a fork into each one for the texture. Try and keep them quite small as they expand a bit when cooking. Place each dumpling on a tray sprinkled with polenta until ready to cook (this stops them sticking).

When ready to cook, bring a large pan of salted water to the boil, drop the gnocchi in and boil until they rise to the top. Remove with a slotted spoon.

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