Fresh Gnocchi
2 lbs potatoes, peeled, cooked (this was about 6 potatoes for me)
1 1/4 - 2 cups Better Batter Gluten Free flour
1 egg, beaten
Salt and pepper
Cook your potatoes in the oven or boil them until tender. I am using the inside of my potatoes left over from my potato skins.
Press them through potato ricer
Once you have worked in a cup, sprinle working surface with 1/4 cup better batter flour. Put dough on a working surface and start working it with your hands.. It makes for lighter, fluffier dumplings. Do not overwork! If you over work it, it gets sticky. It takes about 1 and 1/4 cups of better batter flour.
Divide the dough into quarters. Dust your working surface with flour and roll out the dough with the palms of your hands into a long rope. Cut to 1inch intervals.
Shape them with a fork or gnocchi paddle
To cook, drop the dumplings in salted boiling water. When they float to the surface, they are done! It should take about 1-2 minutes. Make sure to boil in batches, so they don't stick. Strain. I used my handy dandy strainer spoon that I love.
You can serve just like this. That is how it is traditionally served.
I covered... slathered mine in my alfredo sauce. Yum... served it with my parmesan chicken... yum!
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It's called Devon Heaven!!!!!!
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