Ingredients
Kumara Gnocchi
- 450g Kumara (washed/ skin on and whole)
- 450g Potatoes (washed/skin on and whole)
- 11/4 cup (185g) LFGF All-purpose plain flour
Pasta Sauce (Basic Tomato)
- 4 tbsp. olive oil
- 450g tomatoes, fresh or canned
- 1 onion chopped finely
- Chopped with their juice
- 1 Garlic clove chopped finely
- 5 fresh basil leaves or parsley springs
Method
Kumara Gnocchi
Prep:
- Place Kumara and potatoes in a large pot with salted water, bring to the boil and cook until tender. This should take around 30mins, however check after 20mins and remove any that is cooked.
- While still warm, peel potato and kumara; pass through a potato ricer into a large bowl, season to taste.
- Start to gradually add the LFGF All-purpose plain flour through well with your hands, to a smooth consistency that’s still just a little bit sticky to touch.
- Divide and roll dough into 3 or 4 pieces on a floured surface, into a long 2cm–thick log.
- Cut logs into 2cm bite sized pieces (you can cut it smaller if you like).
- Place (not touching) on a baking tray and cover, until ready to cook.
Freezing:
- If freezing for later use, place covered baking tray or container of gnocchi in freezer until frozen.
- Label and date (gnocchi /date).
**Be sure that before you start cooking from frozen, place on a lined flat tray and leave to defrost first. Please note that if you leave gnocchi to defrost as one large lump in a freezer bag for example, if will not defrost well (will be one big lumpy mess!)
Cooking:
- 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, then boil for 20-30 seconds until cooked.
- Do not overcook or it may become rubbery.
- Drain and then place on a paper towel.
- Serve with your favourite sauce (see recipe for your new fav sauce below).
- Enjoy and spread the LFGF foodie love!
Pasta Sauce (Basic Tomato)
- Heat the oil in a medium saucepan.
- Add the finely chopped onions, cook over a moderate heat until it is translucent.
- Stir in the garlic and the tomatoes with their juice (add 45ml/3 tbsp. of water if you are using fresh tomatoes).
- Season with salt and pepper, add the basil or parsley.
- Cook for 20 – 30 minutes.
- Press the sauce through a food blender or food processor.
- Reheat gently.
- Season to tasty and pour over drained pasta.
- Top with parmesan. (IF TOPPING WITH CHEESE THIS RECIPE IS NO LONGER DAIRY FREE/VEGAN)
