Gnocchi. There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat.
It’s 300 g of flour (00)
It’s 1 kg of potatoes (red or floury)
It’s 1 of medium egg
Prepare 1 tea spoon of salt
You need 1 tea spoon of white pepper
It’s 1 spoon of parmesan
It’s 1 tea spoon of turmeric
To freeze uncooked gnocchi: Spread the gnocchi out, so they aren't touching each other, on the well floured, parchment paper lined, baking sheet. Eating gnocchi is like taking a bite out of a little cloud. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. The Best Gnocchi Recipes on Yummly
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