Vickys Potato Gnocchi, Gluten, Dairy, Egg & Soy-Free

1. 1

   Peel the potatoes and cut into even sized pieces to boil until soft

2. 2

   Drain and mash the potatoes or put them through a ricer into a bowl or onto a board

3. 3

   Add the salt and nutmeg, then 200g of the flour.

4. 4

   Knead it into the mash.

5. 5

   Keep adding flour, 30g at a time, until the potato dough doesn't stick to the bowl or board anymore

6. 6

   Flour your hands then roll the potato dough into a long sausage about as thick as your middle finger and cut it into inch long pieces.

7. 7

   Freeze in a single layer on a baking sheet.

8. 8

   This stops the gnocchi sticking together in the pan when they cook

9. 9

   Boil some water then add the gnocchi, don't overcrowd the pan.

10. 10

    The gnocchi will rise from the bottom when it's cooked, scoop it out with a slotted spoon

11. 11

    Serve with pasta sauce, pesto, cheese sauce etc

12. 12

    You can use baked sweet potato for this recipe too

* Per serving · 4 servings · Values may vary.

No additional tips available.