Gnocchi provides choice for free from foodies, so you don't get into the habit of buying the packet free from foods. This easy recipe can be eaten hot or cold and is great as a finger food snack for children and adults alike.
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.
#Gnocchi #Coeliac #IBS #Bloating #Faversham #Kent
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.
#Gnocchi #Coeliac #IBS #Bloating #Faversham #Kent
RSS Feed