Gluten free Gnocchi made with Bio-Oz Buckwheat

Ingredients

• 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 30 mins, serves 4.

Instructions

1. 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.
2. 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.
3. 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.
4. Cut dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
5. 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.
6. 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.
7. 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.
8. Serve with your favourite topping. I love mine with bolognaise sauce.