Wheat, gluten, corn, soya, dairy & nut free
Serves 2

I have been considering having a go at making gnocchi for a while but was put off by the thought that it would turn out to be time consuming and fiddly. I am pleased to report that it really is not much effort, especially if you have some left over baked potatoes or mash. During my 'gnocchi research' I found that there are a lot of regional variations in Italy including some made with buckwheat flour, so I went with that.


350g (2-3 medium) floury potatoes
1 egg yolk
75g buckwheat flour
sea salt and freshly ground black pepper
gluten free flour for dusting

  1. Peel the potatoes and cut into large similar sized chunks.
  2. Put in a saucepan and cover with plenty of cold salted water.
  3. Bring the water to the boil and cook the potatoes for about 15-20 minutes until they are soft but not falling apart.
  4. Drain the potatoes and mash them or put them through a ricer so they are completely smooth.
  5. Leave to cool and then add the egg yolk, flour and seasoning.
  6. Mix to form a ball of dough and divide in half.
  7. On a floured surface roll each half into a long, even sausage.
  8. Slice into small pieces and separate onto a board or plate to transport to the pan.
  9. Drop the gnocchi into a large pan of boiling salted water.
  10. The gnocchi are done when they rise to the surface of the water. When this happens, remove from the pan and drain.
  11. Serve with a topping of your choice. I coated mine with Sacla free from tomato pesto and served with roasted tomatoes, grilled chicken and fresh basil.

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