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