Gluten-free gnocchi are the alternative for this traditional Italian pasta for persons suffering from the celiac disease. Moreover, this dish will serve as a base for future dishes, as this pasta is totally versatile and adapts to any sauce you want to add: home-made tomato sauces, pesto, vegetable or meat broths, pasta salads… the list of options is infinite.
At Naturocenter we don’t just teach recipes, we show how to prepare basic ingredients such as bread, pasta, broth… This way, you have a starting point from which to create an infinite variety of recipes: You have a whole world to explore!
We will need:
- One egg
- Half a kilo of potatoes
- A glass of lactose-free semi-skimmed milk
- One tablespoon of olive oil
- Half a kilo of cornstarch
- Salt and pepper to taste
Preparation:
To prepare our gluten-free gnocchi, we will have to mash a potato from our half-kilo of potatoes. Boil the potatoes until they are soft, leave them to cool, peel them and crush them with a fork. Add salt and pepper, a dash of oil and another dash of milk and mix it well with a wand. After obtaining a soft, smooth and even cream, add the egg and half of the cornstarch and finish mixing everything, subsequently letting it rest.
After leaving it to rest for half an hour, add the rest of the cornstarch little by little and finish kneading it.
Once the dough has been prepared, we will start forming our gnocchi. For this purpose, we will form a cylinder with the thickness of a finger and cut it into pieces approximately two fingers long. We can also use a fork to form the characteristic furrows that gnocchi present and thus produce 100% authentic gluten-free gnocchi.