Gluten Free Gnocchi

How to make

1. Wash potatoes (whole and unpeeled) and place in a large saucepan filled with cold water.
2. Bring to the boil and then simmer until the potatoes are tender.
3. Drain, peel and mash! Let cool. You should have roughly 700-750g of cooked potatoes.
4. Break the eggs into a bowl and whisk lightly.
5. Make a well in the center of the cool cooked potatoes and pour eggs into the well. Sprinkle salt and pepper and mix in with the potatoes.
6. Add 2/3 of the flour, mixing it in with the potatoes. Add a bit more of the flour and then bring it together with your hands.
7. Use the remaining flour to dust your work surface and tip the potatoes onto your workbench and work the dough (not too much). Shape into a large log, adding more flour on your bench if needed.
8. Cut pieces that are about 2cm long and roll them in a bit of flour.
9. Have a small pot of salted water ready on low heat and steady boil to test the first few gnocchi. Drop in a few gnocchi and scoop up with a strainer as soon as they float (will only take a minute or two). Taste them for salt and for texture – they should stay together and be soft but with texture. If they fall apart, add a bit more flour.
10. Repeat with the remaining potato dough.
11. To cook, bring a large pot of salted water to a low steady boil. Gently drop the gnocchi in the water in batches, and cook them a few minutes until they rise to the surface. The potatoes are essentially already cooked so you will just need to heat the gnocchi through.
12. Lift the cooked gnocchi out of the water carefully on warmed plates. Spoon over Community Co tomato sauce and top with Community Co Shredded Parmesan Cheese.