cup gluten free rice flour, for dusting the surface
Serving Size: 1 (154) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 30 g15 %
Total Fat 3.4 g5 %
Saturated Fat 1.6 g8 %
Cholesterol 52 mg
Sodium 701.5 mg
Dietary Fiber 3 g12 %
Sugars 1.1 g4 %
Protein 7.5 g
Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
In a large bowl, incorporate the potato, egg, cheese and seasonings.
Add the gluten free flour to the potato mixture.
Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
Cover and refrigerate for 30 minutes.
Divide the dough into 4 equal portions.
On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".