Yvonne 1 kg potato
180- 240 gr chickpea flour
120 gr tapioca flour
½ teaspoon sea salt
Peel the potatoes and cut them into small pieces. Fill a pan with water, add the salt and bring to a boil. Then boil the potatoes for about 15 minutes.
Drain the potatoes well and let them stand until they have cooled down a bit. When the potatoes have cooled down, mash them finely.
Add 180 g chickpea flour and the tapioca flour and start kneading. Dust your counter with some tapioca flour and knead your dough further on the counter, until you get a nice cohesive dough. If the mixture remains too sticky, add some extra chickpea flour.
Dust your counter with tapioca flour again. Divide the part into equal parts and then roll these parts out until you get nice long rolls. The thickness of the roll depends on how big you want the gnocchi.
Cut the strands of dough into pieces of about 2 to 2.5 cm.
She can leave them as they are for now, but you can (when you have time) make them a little more beautiful!
Grab a fork, hold the convex side up, then take a gnocchi and roll it over the convex side of the fork, giving you that characteristic shape of the gnocchi. It will take some time in the beginning, but you will get better at it!
When you have done that with all the gnocchi, let them rest for 5 to 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. When the water boils add the gnocchi, when the gnocchi floats to the top let it boil for 1 minute and then remove them from the water.
In principle, your gnocchi can already be used! I always like them best when I fry them for a while afterwards, usually for 5 minutes in a non-stick pan.
Yes, making gnocchi is always a lot of work (always when I’m at it I wonder why I’m doing this again haha), but when it’s done and you serve the gnocchi it’s well worth the work!
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).
