Ingredients
[Serves: 2 people]
GNOCCHI
- 1 egg
- 250g potato (roasted in jacket in the oven)
- 1/4 – 1/2 teaspoon salt
- 100g ricotta cheese
- 2 tbsps white rice flour
- 1 tbsp chickpea flour
- 2 tbsps tapioca flour
- 1/2 cup freshly grated parmesan cheese
- all-purpose gluten-free flour, for dusting the board
GREEN GARDEN SAUCE
- Cavolo Nero – stalks removed and lightly steamed or boiled
- 1 raw clove of garlic
- 4 Tablespoons Olive oil
- anchovies
- Juice of 1 or 2 lemons (to taste)
- Handful of parmesan
- Salt and freshly cracked pepper – be generous with the pepper!
Method
METHOD [GNOCCHI]
Roast potatoes in their skins for about 45 mins or until tender. Remove from oven and leave to cool. Once cooled, remove potato from jacket. Using a potato ricer, mince potatoes. If there is excess water, rest on a dishtowel to absorb.
Top potato mixture with flour and salt.
Break an egg into centre of potato mixture, add ricotta cheese and mix. Gently kneed gnocchi mixture ensuring all ingredients are mixed. Avoid over-kneeding, keep mixture airy and fluffy. If mixture still feels too wet, coat in rice flour.
Roll mixture onto lightly floured surface. Roll into 1 inch balls. (You can use a fork to create ridges or indent gently with your thumb to add aesthetic).
Place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain well. Toss them in a bowl with Green Garden Sauce, coat thoroughly.
METHOD [GREEN GARDEN SAUCE]
Blend all ingredients in blender – I prefer a chunkier texture so only pulse – don’t do till smooth.
Serve with a sprinkling of grated parmesan, and enjoy!
