This gluten free gnocchi recipe is extremely easy and quick to make! The only significant amount of time is in the boiling of the potatoes, after that everything else is very quick.
The good thing about gnocchi is that you can add pretty much anything you like to it. This is a basic recipe but once you've got the hang of it you can adjust it to your liking. You can add spinach, or meat or even fish.
500g floury potatoes, like King Edwards
100g Banana Flour
1 medium egg
Salt and pepper
Bring a pan of salted water to boil and gently drop in the gnocchi, they will sink to the bottom. Keep them on the heat until they rise to the top which will take no more than 2 minutes.
Lift them out with a slotted spoon and add them to the tomato sauce (recipe below). Toss to cover them with the sauce, serve with grated cheese and olive oil. Garnish with a few basil leaves
If you don’t like tomatoes, you could sauté an onion and garlic in a separate pan and once the gnocchi are cooked drain and toss them into the onions and fry on high heat for a couple of minutes. Serve with grated cheese and drizzle with olive oil.
Roll any leftover dough tightly in cling film keep in the fridge to use for the next day. It will still taste very nice.
1 can of chopped tomatoes
I clove garlic
1tsp dried herbs like oregano
Salt and pepper
Heat a little butter or oil in a pan and sauté the shallot and garlic for a couple of minutes; add the tomatoes, oregano and salt and pepper. Cook on high heat for a couple of minutes. Turn the heat down and simmer until most of the water from the tomatoes has evaporated and the sauce is nice and thick. Adjust the seasoning to your taste.
The sauce will keep in the fridge for a few days. Let us know what you think of this recipe.