Gnocchi di Patate

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g potatoes (with yellow pulp, white ones are ok too)
  • 100
    g gluten-free flour, mix
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DIRECTIONS

  • Boil the potatoes with the skin in salted water.
  • When they are cooked, let them cool, then peel them and smash them.
  • Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands.
  • Spread some gf flour on a surface; take a piece of dough and make a ball out of it.
  • Then give it the shape of a snake by rolling it on the surface.
  • When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each.
  • Do the same with the rest of the dough.
  • The gnocchi cook very fast; 1 or 2 minutes in boiling salted water.
  • They are ready when they float on the surface of the water.
  • Take them out immediately and serve them with tomato sauce and parmesan.
  • Note: You can make a lot of gnocchi and freeze them.
  • You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.
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