Gluten-free gnocchi
Gluten-free homemade Italian gnocchi pasta that you can shape with a simple tool - a fork. Cheese (or any) sauce holds well in the grooves.
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Gnocchi
- 450 g of boiled potatoes
- 290 g Universal mix Liana
- 2 eggs
- pinch of salt
- Liana rice flour for sprinkling
- olive oil for greasing
Cheese sauce
- 1 onion
- oil
- 250 g of mushrooms
- 2 pieces of cheese in a casing
- 1 piece of whipping cream 33%
To taste
- salt, ground black pepper, red pepper, parsley
- Boil the potatoes in their skins. Finely grate, add the other ingredients and make a compact dough. Let it sit for about 20 minutes.
- Sprinkle the worktop with rice flour. Fold the dough and divide it into 4 parts. Roll each part into a long cylinder with a diameter of 2 cm. Cut into 2 cm wide parts. Press each gnocchi with a fork to achieve its typical shape. Boil the gnocchi prepared in this way in salted water for a few minutes. Stir occasionally and when they float to the surface, remove them with a sieve. Let it drain, pour into a bowl, drizzle with olive oil and mix. We will cook all the gnocchi in this way.
- Gnocchi can be served with cheese sauce and chapignons. Fry the chopped onion in oil, add the sliced mushrooms. Season the mixture with salt and pepper, add ground pepper and simmer until soft. Cover with cream, add the cheese in the casing and let it boil (you can add salt to taste).
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Ingredients
Add to cart
Print recipe
Share on Facebook
Gnocchi
- 450 g of boiled potatoes
- 290 g Universal mix Liana
- 2 eggs
- pinch of salt
- Liana rice flour for sprinkling
- olive oil for greasing
Cheese sauce
- 1 onion
- oil
- 250 g of mushrooms
- 2 pieces of cheese in a casing
- 1 piece of whipping cream 33%
To taste
- salt, ground black pepper, red pepper, parsley
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