Gnocchi and tomato sauce is a delicious gluten free vegan starter for a classy Italian dinner party. Traditional gnocchi recipes are gluten free (apart from flour for rolling at the end) so why change the recipe? It’s really important to use floury potatoes such as Desiree, Estima, King Edward or Maris Piper.
Serve with a rich tomato sauce or sage fried in 2 tbs gfv margarine and lemon zest or gfv pesto… The list is endless.
1.2 kg potatoes
60 g potato flour
60 g corn starch
Rich tomato sauce
1. Wash a cut the potatoes in to evenly sized pieces. Place the potatoes in to a pan and just cover with cold water. Bring to a boil and cook until potatoes are tender, but not falling apart.
2. Drain the potatoes, return to the pan, put on to a low heat and shake gently to remove all moisture. Remove from the heat and peel the potatoes while they are still hot
3. Use a potato ricer or lightly mash the potatoes in a large bowl
4. Mix the potato flour and cornstarch in a bowl and add to the potatoes 1 tbs at a time mixing gently
5. Place the dough on a clean, dry surface dusted lightly with equal proportions of potato flour and cornstarch. Dust your hands with the flour mix and knead the dough quickly until the dough is light and not sticky. Do not overwork the dough, or the gnocchi will become too heavy
6. Divide the dough into four. On the lightly floured surface roll the dough into each piece in to a snake about 2 cm thick. Cut the dough into 2 cm long pieces
7. Using the back of an ordinary table fork press and roll the gnocchi to make ridges on the gnocchi
8. Bring a large pan of water to the boil and slowly add about half the gnocchi to the pan (do not overcrowd the pan). After approx. 2-3 mins the gnocchi will start to rise to the surface. Once they rise to the surface remove with a slotted spoon and place on a serving plate
9. Spoon over the tomato sauce, or sage sauce (or pesto etc.) season and serve.