gnocchi

These Italian potato dumplings are typical from where I come from in Umbria. I converted the original recipe into a gluten free, dairy free, sugar free version and they are delicious on a cold autumn day. In Chinese Medicine Dietary they are good for nourishing your digestive system, the ragu’ will nourish and build blood as well.

Preparation & cooking time: 1hr 15mins (including time for cooking potatoes)

Ingredients, for 3 portions:

450gr potatoes

50gr potato flour or tapioca flour (whichever you have in cupboard)

50gr Gluten Free plain flour

20gr Gluten Free self-raising flour

1 egg

1/4 teaspoon xantham gum

1 teaspoon salt

1. Steam potatoes (avoid any absorption of extra water into potatoes), mash them straight away and let it cool.
2. Once cooled, add the flours, gum, salt and egg and mix well
3. Take a few portions at the time, roll them into a 1cm sausage shape and cut into 1-1.5 cm cubes
4. With a fork, roll the cube through the fork halfway, so it gets indents on one side and a dip on the other, where the finger was pressing down. This process allows the pasta sauce to wrap around the gnocchi.

Cooking the Gnocchi:

1. Bring water, with sea salt in it, to boil in a medium pot
2. Place gnocchi in the water and bring the pot back to boiling.
3. When the Gnocchi come up to the surface they are cooked
4. They may cook at different time, so you need a strainer to pick the gnocchi up from surface
5. Place gnocchi in a bowl and serve with Ragu’ Sauce (see Ragu’ Sauce Recipe) and parmesan cheese (optional)

NUTRITIONAL VALUE PER PORTION
energy kcal	353.2
fat	7.4
of which saturated	2.7
carbohydrates	61.4
of which sugars	3.1
fibre	3.7
protein	18.7
salt	0.5