Organic gluten-free potato gnocchi is a delicious first course that’s easy to prepare. This recipe is also suitable for coeliacs and gluten-intolerant people, and is made using the Spigabuona Organic Gluten-Free
Index
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
- Preparation: 20 minutes
- Difficulty: easy
- Servings: 4 people
- Cooking time :2 min
Ingredients:
- 400g Organic potato purée
- 1 Whole organic egg
- 100g Spigabuona Organic Wholemeal Chickpea Flour
- 100g Spigabuona Organic Gluten-free Mix for Pasta
Method
- Place the warm potato purée in a bowl, add the egg and mix in the sieved flours, with the help of your hand.
- Stop when the mix is soft, yet thick enough to form the gnocchi.
- Take some out with your hands, covered in flour, and roll into a rope. Cut into sections and coat with flour again.
- Cook in boiling salted water for 2 minutes, until they rise to the surface.
Products used
