Gluten free Gnocchi
Gluten free Gnocchi
Ingredients
- Potatoes: 150 g
- Cornflour: 50 g
- Salt: 2 g
- Put potatoes with the skin in a pot with cold salty water
- Bring to boil and cooked until soft
- Peel the potatoes
- Mash the potatoes
- Put the cornflour and the salt on a surface, make an hole in the center
- Cut the dough in 3 pieces, roll each in order to form a string 1.5 cm thick
- Cut the strings with a sharp knife to form dowels; you can choose the dimension of your gnocchi
- If you like, roll gnocchi on a for to give them the tipical "rigatura"; it's good to make the shape that absorbe the sauce
