Here’s another delightfully easy way to enjoy homemade tomato sauce. My potato gnocchi has just two ingredients - steamed and peeled potatoes and organic potato starch. No eggs, gluten, dairy or even salt.
You can dress gnocchi however you like - with sauce, pesto, asian sauce or add it to a stir fry, stew or soup. The possibilities are endless. This recipe can also be made into thick potato noodles that can be marinated in a spicy asian sauce or added to a brothy soup.
This recipe makes enough for 4 servings. I form 4 equal sized balls of dough and store what I don’t use in a glass airtight container in the refrigerator. When I go to use it later, I knead in a little water to the dough and then is soft and malleable. I only store my left overs for 2-3 days.
If you want to make less, cut the ingredients in half.
Potato Gnocci
Ingredients
2 medium sized potatoes (about 500 grams or just over a pound), peeled and steamed
2 cups of organic potato startch (or organic tapioca starch)
1/2 cup hot water
Method
Scrub the potatoes clean, peel and steam until they are tender. Remove and place in a ceramic or glass bowl. Mash the potatoes until they are thick and creamy with no lumps. The smoother the potatoes, the more elastic and pliable the dough will be.
Add the water and potato starch. I add the starch a bit at a time. You want a moist dough so I stop adding starch when the dough no longer feels sticky but it is moist and easy to knead. With clean hands, knead the dough until it feels smooth and pliable.
Form in to 4 equal sized balls. Take one ball and cut it in two. Roll each out in to a log about the thickness of your thumb or slightly thicker. With a fork, I cut off 1 inch lengths and press gently down on each piece with the fork. Repeat until both logs are in 1 inch pieces.
If you are boiling, bring a pan of water to a boil. Carefully place half the gnocchi in the pan so that they have space and do not touch. Boil for several minutes. Gently nudge them if they seem to be sticking to the bottom. They will all come to the surface. Drain and serve with a sauce or however you fancy.
If you are air flying, set the temperature for 200c and the timer for 10 minutes. Allow to preheat. Carefully place the gnocchi in the air frying pan spaced out so they are not touching. When the air fryer has come to temperature, add them to the air fryer. Check about 5-7 minutes in to make sure they are cooking adequately. Adjust the time if necessary. They should puff up and become golden on the outside and crispy.
Enjoy however you choose to serve them!
Store any remaining dough in an airtight container in the refrigerator and use within a couple of days.