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making potato gnocchi without wheat flour

potato flour gnocchi

Back to the ingredients table

PREPARATION: making potato flour gnocchi step-by-step

making gnocchi shape

press potatoes

boil the potatoes, better if red, but also the standard can go. Then press

pay attention: should they break the peel while cooking, do not use them, as they have water inside

for a good result you should knead the potatoes gently, without pushing, as the lightness is a plus for the dumpling

mushed potatoes
mixing cornstarch and potatoes

in a bow mix cornstarch and potato flour, and add to the potatoes until well mixed, but only one tablespoon  at time: if the potatoes are of good quality, well boiled and you will knead gently it will take few time

knead the dough quickly, with your hands floured, until the dough will be not sticky

rolling doughalways pressing gently make small rolls, rolling on the counter, floured with potato flour and cornstarch

cut the dough

cut dough
making gnocchi shape

very gently roll . You see in the picture the tool called "arricciagnocchi" (gnocchi board or curler), for making gnocchi shape with the typical strips, useful for taking well the sauce


..but you can also use a fork as shown in the picture

making shape with fork

as soon as ready put on a towel, paying attention not to lay  one over an other

they can wait also some hours but the sooner you eat the better, as the dough should not dry

gnocchi in various preparation steps

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