Gluten-free potatoes dumplings – 

I love the dumplings (gnocchi), they are a fresh pasta, quick to make and the one I like the most.

Gluten-free potatoes dumplings

Preparation time 1 hour and half

Ingredients for 4 people:

300 grams of gluten-free flour (I used the BiAglut flour)

1 kg of potatoes

salt

Boil the potatoes in their skins (after washing them well). Remove the peel and mash the potatoes with a potato masher.

Add the gluten-free flour and salt (you can also put an egg, but without it, they are lighter) and mix everything well. If needed add more flour (depends on the type of potatoes used and on the moisture from the air). Let the dough rest for an hour.

Form the dumplings (create rolls of dough and cut them with a knife).

Cook the dumplings in salted water until they rise to surface and season to taste.

For me, the best are simply seasoned with a little of tomato sauce and a little butter.

More gluten-free pasta:

• Pasta with basil cream
• Ravioli with ricotta, walnuts and pine nuts
• Spinach spätzle