Delicious Gnocchi (v)

GnocchiI wish you all could have been in my kitchen to try this. It was the most delicious consistency you could ever wish for in a gnocchi. So soft, so superior to any pasta or rice, it was honestly the perfect companion to my new healthy pesto.

Nobody should be denied something this delicious, especially when it has so few ingredients.

[Serves 2]

Ingredients:

  • 5 Medium Potatoes (was 430g when weighed, raw and peeled)
  • Flour (I used Spelt)
  • Salt
  • 1/2 Tbsp Xanthan Gum (Can use starch)
  • Homemade Pesto

Cook the potatoes (I steamed, cutting them in small pieces to make it quicker) and mash them.

Mix with salt and Xantham Gum (or starch) add flour until it becomes a dough, roll-able consistency (for me this was around 170g).

Gnocchi Dough

Flour your surface, roll out the dough into a long snake as thin as you would like the gnocchi to be, then cut off your gnocchi from the end. Roll them into little balls and press a fork down on them to create a good gnocchi shape.

Gnocchi Balls

In a big saucepan bring some water (with a pinch of salt) to the boil, gradually add the gnocchi (don’t rush this part, I staggered the gnocchi in parts), the gnocchi will sink and after a few minutes rise to the top to tell you that they are ready. With a slotted utensil, scoop them out (you can get a bit of a conveyor belt system going as you take ready ones out and sink new ones in).

Your gnocchi are done, add some sauce (in photos shown with my pesto, which I recommend trying, can also use a tomato sauce).

Serve, be mind blown, enjoy.

GG

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