Gluten free Gnocchi made with Bio-Oz Buckwheat
- 600g desiree potatoes (peeled, diced) if not available use Ruby Lou or Coliban potatoes
- 1 x cup of buckwheat flour, extra for to dusting
- Pinch of salt & white pepper powder for seasoning
Takes , serves 4.
- Place potatoes in a saucepan of cold water and salt. Cover. Bring to boil over high heat. Reduce to low. Cook for 30 minutes or until soft when pierced with a skewer.
- Let the potatoes cool for about 30 minutes or enough that you could mash with your fingers. Mash potato until just smooth, then press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add salt and season with pepper.
- Clean an area of your bench top, dry it thoroughly. Dust the bench top with buckwheat flour and add the place the potatoes to buckwheat flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time. Too much flour makes the dough heavy.
- Cut dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
- Use a lightly floured knife to cut logs into 2cm pieces. Place on the lined tray, making sure the gnocchi don't touch each other.
- Bring a large shallow saucepan of water to the boil. Add one-quarter of the gnocchi. When they rise to the surface - after about 2-3 minutes - they're ready.
- Use a slotted spoon to transfer to a baking tray, making sure there's a little cooking water still on the tray. This stops them sticking together.
- Serve with your favourite topping. I love mine with bolognaise sauce.