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  Gnocchi Fresh Pasta          
gnocchi
 

 

 

 

 

Method

Cook the potatoes in boiling water until tender and drain well.

Mash the potato and the push through a seive with the back of a spoon.

Add margarine and egg to the potato and mix well.

In separate bowl mix together the flour, xanthan gum and salt.

Add 6 oz of the flour mix to the potato mixture and stir until combined
On a lightly floured surface kead the dough, gradually working in the remaining flour.

The dough when all the flour has bee added should be smooth and soft but still slightly sticky.

Break off large pieces of the dough and roll into ‘sausages’ approx. ¾’’ thick.

Cut each sausage into pieces ½’’ long.

Dip fork into flour and press down lightly on each piece.

Bring a pan of salted water to simmer.

Add small batches of the gnocchi with a slotted spoon.

Keep each batch warm by placing in a covered dish in a pre-heated oven on a low setting.

 

gnoochi

Ingredients

2 ½ lb (1.2kg) potatoes, peeled and diced
2 oz (60g) dairy-free margarine, melted and cooled
1 egg, beaten
11 oz (310g) gluten-free flour mix
3 tsp xanthan gum
1 tsp salt