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, if you don't have one you can put them through the grater on the kichen aid, and then use a masher into a bowl. Add the beaten egg, salt and pepper, mix with a kitchen aid paddle on low OR a wooden spoon (that's the traditional way of doing it), then add better batter flour(or your favorite gluten free flour), 1/2 cup at a time to start, then little by little.
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.
Shape them with a fork or gnocchi paddle. (the grooves are what make the sauce stick) I don't have a gnocchi padde. But hope to get one someday. SO the fork had to do. Place the dumplings on a sheet of parchment, or if you have a Roul'pat it works great.
I covered... slathered mine in my alfredo sauce. Yum... served it with my parmesan chicken... yum!
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