Gnocchi

I am in love with pasta! However, now that I am gluten free, it is hard to find pasta that taste good. There are brands that have quinoa or rice noodles, but sometimes it isn't the same. For gnocchi, it is potato based and there is some flour, but I added gluten free flour instead, Betty Crocker style. It worked very well. If you want to go professional chef with it, you can make sure that all of the little balls are the same and roll it on a fork to get the markings. The hardest part about gnocchi is mashing the potatoes through a strainer for all of the lumps to go away. They taste like little pillows in your mouth!

Recipe

3 russet potatoes
4 Tbsp gluten free flour, Betty Crocker
2 egg

1. Bake potatoes for 2 1/2 hours at 350 degrees F
2. While the potatoes at still hot, pass the potatoes in a china cap or chinois
3. Need dough with all of the ingredients until the mixture comes together
4. Roll out the dough into little balls and roll the balls on a fork to receive marks
5. For cooking, bring cold water to a boil (cold water brings it to a boil faster), add salt to water
6. Gnocchi takes 30 seconds to cook, when the gnocchi floats to the top, strain water out of the pot
7. Add desire sauce such as pasta sauce or alfredo sauce. Don't forget the cheese!