Gluten-free gnocchi

Ingredients for 2 servings:

• 200 g floury potatoes
• 1 egg yolk
• 1 tsp salt
• 50 g flour mix, gluten-free, e.g. Lidl house brand, Schär Mix It or similar
• 5 liters of water
• 1 tbsp salt

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

Basic recipe

Wash the potatoes and boil them in water with 1 tablespoon of salt for about 30-45 minutes, depending on the size of the potato, until soft. It is best to peel the potatoes while they are still hot or to press them directly through a potato ricer. Spread them out evenly to optimize the steaming. This is best done directly on the work surface or in a large bowl. Add salt, flour and egg yolk to the steamed potatoes and knead into a dough by hand. Press into an A4 sheet of paper and wrap in plastic wrap. Leave to rest in the refrigerator for about 2 hours. Dust the work surface with a little gluten-free flour and cut a thumb-thick piece of dough widthwise and roll it out. Cut into pieces about 2 cm thick. Press both sides into the dough with a fork so that the tines of the fork are visible. Lightly coat wet cut surfaces or the gnocchi in the gluten-free flour. Put a large pot of water and salt on the stovetop and bring to a rolling boil. Then reduce the heat slightly. The water should no longer be boiling, and then add the gnocchi. When the gnocchi rise to the surface, they are usually cooked. Let it simmer for another minute or two, if necessary. The gnocchi may fall apart in bubbling, boiling water. Remove the gnocchi from the water with a slotted spoon and serve. Tip: This is a recipe for two side dishes. Double the amount for two separate main courses. My “Cherry Tomato Ragout” recipe pairs perfectly with the gnocchi. It’s also delicious tossed in sage butter.