Gluten Free Gnocchi
It is a easy dish to make at home and something the children can help create. Why not get them to help with the shaping and cutting of the gnocchi pillows. The amount of the flour needed for this recipe depends on the type of potato that is being used, so add the flour in stages. It's so cheap at £0.15 per serving.
Credited to: Coeliac UK
Kcal: 322.5
Difficulty: Pretty easy
Serves 4
20 mins prep
5 mins cooking time
Ingredients
- 600g floury potatoes, peeled cut into 1” chunks
- 2 eggs, beaten
- 200g plain gluten flour* (you might not need to use it all)
Notes: *search our online food and drink information service
Method
- Steam the potatoes for 10-15 minutes until just soft.
- Place the steamed potatoes in a bowl, and pass through a potato ricer or mash so its lump-free. Leave to cool for a few minutes.
- Then, make a well in the middle of the potatoes, add the eggs and sprinkle over half of the gluten free flour. Start to blend everything with a spoon, adding more gluten free flour if needed.
- You are looking for a soft dough that holds together. Doesn’t feel sticky so it can be easily shaped.
- Divide the dough into three equal pieces. Roll a piece at a time into long, 2cm thick cylinders. Using the flour to lightly coat the surface.
- Keep the surface well-floured as you don’t want the gnocchi to stick. Sprinkle some more flour onto two large baking sheets. With a sharp knife, slice the strip crosswise every 1cm,
- Arrange the gnocchi in a single layer on the baking sheets, making sure they don’t touch. Repeat until you run out of dough.
Nutritional information per serving
Kcal
322.5
Fat
3.3g
Carbs
59.9g
Protein
14.8g
Fibre
2.1g
Sugars
1.3g
Hints and tips:
To cook gnocchi it is best to cook in batches (so as not to overload the pan). Just place in boiling saltwater. Boil them for 1 minute, or until they float, then strain.
