Gnocchi di patate vegan and gluten free with tomato sauce

The recipe:

Cook the potatoes (1.5 kg) for 35/40 minutes with salt.

Potatoes should not be too hot or too much cold, the perfect combination is lukewarm.

This part is very important because, potatoes should not absorb too much rice flour. That’s why you have to use lukewarm potatoes, for make a very softness gnocchi.

Then cut the potatoes in half, and use the potato masher.

Put the potato with the peel, in the masher close and press with two hands.

Don’t worry, because peel remain inside the masher.

Now put the 200 gr rice flour in the potatoes purée, and create a “ball”.

A very important thing is the softness.

Ok now cut the “ball” in some parts, and with two hands create a long ”band”. And now cut into a smaller pieces.

Now transform the smaller pieces into a “little ball”.

And yes the gnocchi are done.

Now is the time for the sugo al pomodoro or tomato sauce.

Prepare onion and garlic. I prefer to use the onion typology named “scalogno” , because is the perfect mix with delicacy and taste. I remove the inside of the garlic and scalogno, because they are much easier to digest.

I usually use the extra virgin olive oil, for cook the scalogno with garlic.

This part depends a lot on the various personal tastes. I prefer to ground the tomato sauce, for me is the perfect texture.

Finally put the tomato sauce in the pan with scalogno and garlic. The sugo liscio is ready for gnocchi.

Cook the gnocchi, and when they rise the surface, they are done.

Combine the gnocchi with the tomato sauce and buon appetito.

Have a nice day

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