Vegan, Gluten / Egg & Dairy free Kumara Gnocchi. Eat fresh or freeze for another day — we’ll show you how to do both.
Ingredients
- 450g (16oz) of kumara (washed, skin on and whole)
- 450g (16oz) of potatoes (washed, skin on and whole)
- 1 ¼ cups of LFGF All-Purpose Plain Flour
Method
- Place kumara and potatoes (whole, skin on) in a large pot with salted water, bring to the boil and cook until tender (around 30 minutes). Check after 20 minutes — remove any that are cooked.
- You don’t need to peel the potatoes — just put them through the ricer while they are still warm, and the skin does not go through.
- Put into a large bowl, season to taste.
- Gradually add the LFGF All-Purpose Plain Flour, mix well with your hands to a smooth consistency that is just a little bit sticky to touch.
- Divide dough into 3 or 4 pieces, roll each one out on a floured surface into a long 2cm-thick log.
- Cut logs into 2cm pieces. Place gnocchi (not touching) on a baking tray and cover, until ready to cook.
Freezing
- Place covered baking tray of gnocchi in freezer until frozen, then put in a container. Label and date.
Cooking Gnocchi
- In a large saucepan of boiling, salted water, place 2 cups of gnocchi.
- Bring back to the boil until the gnocchi rises to the surface, cook for 20–30 seconds until cooked.
- Do not overcook — it will become rubbery.
- Drain and place on a paper towel. Serve with your favourite sauce.
Handy Hints
- LFGF flour works cup for cup with wheat flour.