Gnocchi 

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Ingredients (to serve 2)

4 medium potatoes, scrubbed

1-1/2 cups Healthy Bakers Low fodmap flour 

1 tsp salt

1 large egg

2 sprigs is thyme

80g Parmesan cheese 

60g butter 

 

Method:

1. Preheat oven to 150

2. Place potatoes ok baking part and bake on hot oven for 30 minutes 

3. Remove potatoes and allow to cool. Scoop our the potato (you could keep the skin and bake them as a snack with some garlic infused oil and salt / omg it’s yum!)

4. Put potato through a ricer into a large bowl. Let it cool for at least 20 minutes.

5. Lightly flour your bench top. 

6. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together

7. Press the dough against the bottom of the bowl until you have a big potato mass. Transfer it to the floured surface and clean your hands.

8. Knead gently for 30-60 seconds (be delicate, don’t over-knead as it will get tough) until the flour is fully incorporated and the dough is soft and smooth.

9. With the palms of both hands, roll the dough piece on the floured surface into a rope about 2cm in diameter.

10. With a sharp knife, cut the rope crosswise every 1.5cm make roughly gnocchi. Arrange on some baking paper. Continue the process, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.

11. In a large saucepan, boil water until a rolling boil. Add gnocchi and cook until they rise.

12. Scoop out the gnocchi and allow water to drip off. Add the gnocchi to the butter mixture, add salt and fry for a couple of minutes, or if you like them crips, until the gnocchi get a little brown on the outside.

13. If you are serving this with the legos tomato sauce, heat this and toss gnocchi through. Or if not, just serve with parmesan. 

 

 

 

Recipe mod from http://www.finecooking.com.