Equipment
- 1 Medium pot
Ingredients
- 450 g potatoes, raw
- 120 g gluten-free flour
- 100 g tapioca starch
- 1 tsp salt
- 1/4 tsp black pepper, ground
Tahini sauce:
- 50 g tahini paste
- 10 g garlic powder
- 1/3 tsp salt
Instructions
- Boil the potatoes. Mash them well so there wouldn’t be lumps.
- Place the potatoes in a bowl, and add the rest of the ingredients. Mix well. Knead the dough.
- With a spoon, take the dough and roll it into a ball.
- With a plastic bottle, slightly press it on the top to form a mushroom top.
- Cook the gnocchi (small batches at a time) in boiling, slightly salty water until they float to the top. Remove them with a skimmer spoon.
- Serve the gnocchi with a sauce of your choice. I served it with homemade tahini sauce.
Nutrition
Calories: 681kcalCarbohydrates: 130gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1576mgPotassium: 1135mgFiber: 12gSugar: 4gVitamin A: 23IUVitamin C: 45mgCalcium: 104mgIron: 6mg