Gnocchi

 
gnocchi.jpg

2 People | 10 mins prep | 30 mins

Ingredients

280-300g Dried Mash Potato
60g Gluten Free Doves Flour
10g +- Extra Flour
2 Tablespoons of Extra Virgin Olive Oil
1tsp salt
30g herbs – 20g Parsley + 10g Wild Garlic

Optional
Hard Cheese grated

Directions

  • Peel potatoes which weigh more than 200g, cut place in saucepan with cold salty water, bring to boil, cook until soft. Drain.

  • Place the pan back on to the heat with the potatoes, and dry out the potatoes.

  • Mash potato with olive oil, add seasoning if necessary. Mix herbs in. 

  • Put mash into bowl, sprinkiling in the 60g flour (gf or non), until it conbines together. Don’t over add, but also add more if necessary.

  • Sprinkle a clean work surface with flour, put the gnocchi mix on to the surface, and roll out like a sausage. I roll to about 2cm thick.

  • Boil water in the saucepan.

  • Cut the gnocchi into 2cm by 2cm, add to the boiling water. In about 2mins they will float to the surface, which means they are done. Take out straight into the frying pan. DO NOT throw the water away.

  • In the saucepan add tablespoon or 2 of water and olive oil, cook for approx. 2 mins. Add extra herbs, stir in.

  • Serve with grating some cheese over the top.