John Myers
Gnocchi (histamine-free)
The perfect gnocchi (histamine-free) recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes
- 125 g Spelled flour
- 20 gr, Fat, margarine or olive oil
- Grated salt, pepper and nutmeg
- Peel and chop the potatoes and cook in salted water
- Drain the potatoes, let them steam out and press them through the potato press while still hot
- Season well and knead thoroughly with flour and fat
- Form rolls as thick as a thumb from the mass
- Salt 2 l of water vigorously and bring to a boil in a large saucepan
- Cut the dough rolls into pieces approx. 2 cm long and flatten them a little with a fork
- Put the gnocchi in the boiling salted water and let it simmer for about 2-3 minutes
- The gnocchi are ready when they swim up
- The gnocchi are good as a side dish to pan-fried meat or, as shown in the picture, served with stewed vegetables.
- Delicious alternative: Fry some sage leaves with garlic shavings in olive oil and spread generously over the gnocchi – then gnocchi can also be enjoyed as a main course
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