Eggless Gnocchi

Eggless Gnocchi

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

Ingredients:

8 medium/small potatoes

1 Tsp Pure Dairy free sunflower spread

2 oz buckwheat flour

2 oz quinoa flour

1 Tsp xanthan gum

Serves: 3

Boil the potatoes.

Drain them well.

Mash them up.

Add the pure spread, Flours, and xanthan gum.

Mix it all together.

 If your mixture is still sticky add more flour either quinoa or buckwheat or sorghum if you have some.

 when the mixture is coming together nicely and feeling like dough.

Add a bit more flour, and knead the potato dough as you would bread, be firm with it.

Add more flour if needed.

 Now for the relaxing part, i find this quite therapeutic
but im strange so it may just be me.

Take around a heaped teaspoon amount out from the potato mixture and squish it between your palms.

Roll it around in your palms bringing it together and binding the dough.



Then roll into a ball.

Take a fork and mark the one side or both if you prefer, then plump it into a rectangle shape and place it into a bowl.





Once you have done the whole lot, you can either freeze it straight away.
Or boil it (my camera went before i could take more photos) Take a large pan and fill 3/4 the way up with water.
Bring the water to the boil and one by one drop the gnocchi in.
They should sink and when they are ready will float to the surface, this is when you should take your slotted spoon and lift them from you pan, make sure they are drained and straight into a bowl.

Once you have your boiled gnocchi you can either eat it!
Or you can roast them by tossing the gnocchi in 2 Tsp of melted coconut oil and roast them for 25 minutes on gas mark 7 checking them and tossing them half way through to make sure they do not burn.

x x x