Gluten Free Gnocchi
Servings 100 g
Calories 130kcal
Ingredients
Gnocchi
- 100 g LALELI Virgin Olive Oil
- 35 g CAP KAPAL ABC Tapioca Starch
- 30 g CAP 3 KAMBING Glutinous Rice Flour
- 250 g Potato (preferably Russet or Mary Pipers)
- 1 uni Free-range egg yolk
Tomato Sauce
- 100 g LALELI Virgin Olive Oil
- 454 g Canned tomatoes
- 20 g Anchovy
- 30 g Chopped garlic
- 40 g Chopped onion
- 2 pinch Ground black pepper
- 4 g Sugar
Instructions
Gnocchi
- Steamed washed potatoes for about 30 minutes depending on the size of potatoes.
- Once done, peel the skin and mash the potatoes.
- Mix with all the other ingredients and knead until a smooth dough is formed.
- Portion into 15mm dough and press against a fork and roll downward until a shell shape is formed.
- Bring a pot of boiling water to boil and a handful of salt. Once boiled, drop the gnocchi into the boiling water.
- Once the gnocchi floats to the top, remove them and drop into filtered water to cool them down.
- After 5 minutes, remove them and drizzle a generous amount of olive oil on the gnocchis.
Tomato Sauce
- Oil a sauce pan and add in chopped onion and garlic. Once translucent, add in canned tomatoes and reduce until the colour darkens.
- Once darken, add anchovies, black pepper and sugar.
- Add gnocchis and stir well.
- Grate a little bit of parmigiano cheese on top and serve.
Video
Notes
Yield: 2 Portion