Homemade potato pasta. If you've never had gnocci, it can be used almost the same way as you would pasta or pierogis. It's great in soups, creamy sauces, pesto, fried onions and mozzarella or tomato sauces. I've even had it under pot roast and gravy. Gluten free notes are in purple.
Ingredients:
4 1/2 cups riced potatoes
2 cups all purpose flour or 2 cups rice flour
1 1/2 eggs, beaten
Water and salt for boiling
Mix all ingredients together by hand; knead until it forms a ball. Roll a piece out into a rope, approximately 1/2" wide, and as long as you desire. Cut the rope into 1/2 - 3/4" pieces and roll each piece onto the top of tongs of a regular dinner fork. Rolling about 3/4 way around is sufficient. This creates a nice decorative pattern.
Bring a pot of salted water to a boil; add the gnocchi and cook for approximately 4-5 minutes or until they float to the surface.
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