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
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.
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