Gluten-free gnocchi - easy to make yourself

paleo | grain free | gluten free

Recipe by: Johanna from glutenfreierezeptwelt.de

INGREDIENTS for 2 people:

• 500 g floury potatoes
• 50 g Ruut cassava flour
• 10 g arrowroot starch
• 1 egg, size M
• 5 grams of salt

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. First the potatoes are boiled. It is best to do this in a pressure cooker (pressure cooker) with a steam insert. If you don't have a pressure cooker, you can also place them on the wire rack in the oven and cook for 1 hour at 200° C, top and bottom heat. No matter which variant you take, the potatoes are always cooked with the skin on!
2. Place the finished potatoes in a bowl of cold water so you can easily peel off the skin without burning your fingers.
3. Now the potatoes have to be mashed very finely. Either you do this with the classic potato masher (this takes a little longer and is more tiring) or you have a potato ricer where you can simply press them through.
4. Put the mashed potatoes in a bowl and add all the other ingredients. Let the dough rest for about 10 minutes.
5. Now divide the dough into approx. 6 parts and form each part on a well-floured work table into a roll approx. 1 cm thick. Cut off 1-2 cm thick pieces and press one side against the prongs of a fork, this is how you get the typical groove pattern. You can also just leave them without the grooves.
6. It is important that you flour the individual gnocchi well, otherwise they will stick to the work surface, to the fork and in the end you will only have a large lump again.
7. Bring a large pot of salted water to a boil and add the gnocchi in batches. As soon as the gnocchi come to the surface, which takes 1-2 minutes depending on their size, they are done. It is best to get them out of the water with a sieve so that they can drain well.
8. Now you can serve the gnocchi just like that, with a sauce or briefly fried in a pan with butter, sage and garlic and parmesan.

A few Tipps:

• Use potatoes that are as old as possible, i.e. potatoes that are about to sprout or are already beginning to sprout. These potatoes have less moisture, and the drier your mashed potatoes are, the less flour you need and the gnocchi will end up juicier.

• If possible, do not cook the potatoes in water, but only with steam or even in the oven. They lose more moisture when they are steamed, in water they only absorb moisture.

• Remove the gnocchi from the pot as soon as they surface. If you let them cook there too long, they will become mushy and soft.

• In any case, let the dough rest for at least 10 minutes before you process it into gnocchi. Gluten-free flours and binders need some time to absorb the moisture and thus change the consistency of the dough again.