Gnocchi 

I love gnocchi and finding a gluten free one is tough. This recipe is from Heartbeet Kitchen. The original recipe uses sweet potato but I just used normal organic potatoes and it worked well.


Ingredients – serves 2/3

  • 157g roasted potato (not boiled)
  • 30g millet flour
  • 38g tapioca flour
  • 38g almond flour
  • 1/4 tsp salt

Directions

  1. Mix the flours and salt well.
  2. Mash the potato in a separate bowl and add the flour mix in 2 halves until incorporated.
  3. Kneed the dough on a floured surface.
  4. Roll into snake shaped pieces around 12cm long and 1.5cm wide – if they are too thick they won’t cook through properly. 
  5. Bring a pan of water to boil and drop in the gnocchi.
  6. When they rise to the surface they are cooked. 
  7. Serve with a delicious sauce like the one pictured here. I made it with chopped fresh tomatoes fried until soft in a tbsp of olive oil, then added plenty of chilli flakes and parsley. 


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