August was all about Italy

We were very fortunate to have Milly Jessop and Helena Martin come along too our August Group, who are part of our Young Coeliac and Free From community, demonstrating a traditional Italian recipe  ‘Gnocchi Piemontaise’. There was lots of audience participation and questions too.

Lorraine didn't want the girls to just demonstrate a "wheat style pasta".  These neglected little potato dumplings are very versatile and should not just be considered a treat but an everyday alternative to pasta or potatoes.

Lorraine, Milly and Helena guided us through the ingredients, recipe & cooking method.

Ingredients

300 g  12 oz mashed potato
50 g     2 oz  potato flour
50 g     2 oz  gluten free plain flour
1          whole egg
1          egg yolk
25 g     1 oz  butter or margarine
Salt/pepper

Method

• Bake the potatoes in their jackets.
• Remove from their skins and mash until smooth.
• Mix in the butter, flour and egg whilst hot. (Milk/butter alternative can be used)
• Season with salt and pepper
• Mould into balls the size of a walnut.
• Dust well with flour and flatten slightly with a fork.
• Poach gently in boiling salted water for approximately 5 minutes or until they float
• Drain carefully.
• Dress in a buttered dish, cover with tomato or any other pasta sauce of your choice
• Sprinkle with grated cheese and brown slightly under the grill and serve.