Homemade Gnocchi. (gf)
The ultimate italian comfort food
Equipment
Ingredients
- 450 g (1 lb) Potatoes
- 4 - 5 quail eggs
- or 1 chicken egg
- 120 g (1 cup) gf flour
- salt
- olive oil
[GF flour mix]
- 40 g (⅓ cup) arrowroot starch
- 40 g (⅓ cup) rice flour
- 40 g (⅓ cup) buckwheat flour
- ½ tsp psyllium husk powder
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork, then place them on a baking sheet and roast them in the preheated oven for 45-60 minutes, until they are tender when pierced with a knife.
- Remove the potatoes from the oven and let them cool until you can handle them comfortably. Then, peel the potatoes and mash them with a potato masher in a large bowl.
- Add the flour, egg, and a pinch of salt to the bowl with the riced potatoes. Mix everything together with your hands until a soft dough forms.
- Dust a work surface with a little bit of flour. Divide the dough into 4 equal pieces. Working with one piece of dough at a time, roll it into a long, thin rope about ¾-inch (2 cm) in diameter. Cut the rope into ½-inch (1.5 cm) pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water, a few at a time, and cook them until they rise to the surface, which should take 1-2 minutes.
- Using a slotted spoon, transfer the gnocchi to a plate and toss them with a little bit of olive oil to prevent them from sticking together. Repeat with the remaining dough.
- Serve the gnocchi hot with your choice of sauce. Enjoy!
Nutrition Facts
Homemade Gnocchi. (gf)
Amount per Serving
Calories
205
% Daily Value*
Fat
1.6
g
2
%
Saturated Fat
0.5
g
3
%
Cholesterol
41
mg
14
%
Sodium
23
mg
1
%
Potassium
554
mg
16
%
Carbohydrates
43.2
g
14
%
Fiber
4
g
17
%
Sugar
1.2
g
1
%
Protein
5.5
g
11
%
Vitamin D
4
µg
27
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!