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Gluten Free Quinoa Flour - Potato & Carrot Gnocchi

December 14, 2015

Gluten Free Quinoa Flour - Potato & Carrot Gnocchi

Making gnocchi is surprisingly easy, and it seems odd that so few people make them.  These simple gnocchi are made with a mixture of potato and carrot and bound with quinoa flour.  

Next time you have potatoes add a few extra to the pot for gnocchi.

Serves 2 - makes about 25 gnocchi - Preparation time – 40mins

Ingredients

  • 350g potato (2 medium) – peeled and cut into quarters
  • 125g carrots (2 small)  – peeled and cut into chunks
  • 60g Clearspring Quinoa Flour – plus extra for dusting
  • Salt and pepper to taste

Method

  1. Place the potato and carrots into a pan of boiling water and simmer for about 20 minutes until cooked.
  2. Drain the potato and carrots, give them a shake to remove as much of the cooking water as possible, and leave in the sieve to dry and cool.
  3. Once dry place in a bowl and chop then mash until smooth, or pass through a potato ricer.   
  4. Season then add about 2/3 of the quinoa flour and work it in using your hands.   Add as much flour as you need to make a smooth dough that stick together.
  5. Once you have a dough roll the gnocchi into small balls – about the size of a cherry tomato – then slightly squash them on either side with a fork to make the characteristic shape and ridges.  Place the gnocchi on a tea towel that has been dusted with flour.
  6. To cook bring a large pan of water to a gentle simmer, drop the gnocchi into the water in batches, then, once they rise to the top, scoop them out with a slotted spoon and place on a clean tea towel to drain.
  7. Serve immediately with your favourite sauce.

Notes

  • If you use leftover potatoes dry any moisture off before you mash them.
  • Uncooked gnocchi will keep for a few days in the fridge in a covered container, or can be frozen.
  • These are equally good fried or roasted in olive or coconut oil.  
  • These are more fragile than traditional gnocchi, make a few extra in case some disintegrate whilst cooking.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.





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