These gluten-free gnocchi have a perfect texture! You can accompany them with sauce, pesto, as you prefer!
First, boil the potatoes or use those left over from the previous day; mine were cold.
Mash them with a fork, add salt, oil, and mix well.
At this point, gradually add the potato starch until you reach the desired consistency.
Form a sausage shape with your hands and shape the gnocchi or potato dumplings as you prefer.
Take a pot, add water, a tablespoon of extra virgin olive oil, and salt, bring it to a light boil, and gradually add the gnocchi: when they float to the surface, they are ready!
Italy
| Energy (kcal) | 124.34 |
| Carbohydrates (g) | 29 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 0.1 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.77 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.01 |
