Gluten-Free Pink Gnocchi
An easy to follow recipe to make Gluten-free Pink Gnocchi, using the Magenta Love Potatoes from Wesgrow Potatoes.
Servings 2
Equipment
- bowl
- fork
- pot
- pan
Ingredients
- 3 Wesgrow Magenta Love Potatoes
- 1/4 cup Woolies Plain gluten-free flour plus extra for kneading and rolling
- 1 1/2 Tbsp nutritional yeast
- 1 Tbsp olive oil plus more for drizzling
- 1 tsp kosher sea salt
Instructions
- In a pot, over high heat, bring water to a boil and add the potatoes. Boil until tender. Drain and allow to cool.
- Once cooled, remove potato skin. On a large cutting board or work surface, dice the cooked potatoes into small pieces. Add the gluten-free flour, nutritional yeast, olive oil, and salt.
- Combine the mixture with your hands and knead to form a dough. Keep kneading, ensuring to flip and turn and until all lumps are removed. This took me 15 minutes.
- Add a little bit of flour to a clean dry table. Divide the dough into half and roll each half into two separate sausage-like cords. Cut the cords into 2 cm pieces.
- Make a slight indentation in each shell using a fork.
- In a large pot over high heat, bring water to a boil. Carefully add the gnocchi and boil for around 2 - 3 minutes, or basically until they float to the top of the water.
- Drain the gnocchi, add to plate and glug of olive oil and a sprinkling of salt.
- I decided to saute mine to brown them up a bit in a little bit of butter and dried sage.
Notes
Serve with any pasta sauce you like