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
- 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
- Place the potato and carrots into a pan of boiling water and simmer for about 20 minutes until cooked.
- 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.
- Once dry place in a bowl and chop then mash until smooth, or pass through a potato ricer.
- 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.
- 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.
- 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.
- Serve immediately with your favourite sauce.
- 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.