Gluten free gnocchi

Gluten free gnocchi, my style.

How we make it at my culinary class!

Ingredients – For 4/5 person:

1 kg of organic potato

250 gr. gluten free flour

50 gr of buckwheat

2 organic eggs

1 kg of sea salt

Direction:

Roast potato (with skin) and covered by sea salt  until cooked, around for 30 minutes cooking.

gluten free gnocchi paciano style

When ready, peel them and press through a potato ricer into a large bowl, and wait until it’s completely cold.

Mix together the riced potatoes, the gluten free flour with the buckwheat and at the and add eggs.

We choose to add buckwheat to this recipe because it has good nutrients and fiber that we should need every day on a Mediterranean diet!

The dough should be well mixed and easy to handle, pay attention not to work the dough too much!

Roll into a sausage-shape, and cut into small pieces.

The size and shape can be different: we will show you different shapes during our gluten free cooking classes

Cook the dumplings in salted water  with a spoon of olive oil until they floats.

Gluten free gnocchi Paciano style are better with meat ragù, for us but you can make the  sauce that you like more:

organic tomatoes and mozzarella or pesto?