Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 53

1kg/2.2lb/7 cups of floury potatoes

1 large free-range egg

200g/7oz/scant½ cups of potato flour

85g/3oz/¹/₃ cup of (DF) margarine

15g/½oz/½ cup of chopped oregano leaves

Freshly ground black pepper

Extra flour for dusting

1 teaspoon of salt

15g/½oz/½ cup of shredded fresh basil leaves

First make the sauce. Cook the garlic in olive oil mixed with the chilli oil (8 tablespoons for 4 people, or 12 tablespoons for 6 people) for a few seconds. Stir in the walnuts and lemon rind and cook for a few more seconds. Add the lemon juice and sugar, salt, pepper and parsley. Keep the sauce warm.

Now make the gnocchi. Peel the potatoes and boil until soft enough to mash. Drain and mash with all the gnocchi ingredients. Allow to cool.

Dust your hands with flour and shape the mixture into walnut size pieces. When the pieces are the correct shape and size, press the back of a fork a little way into the gnocchi to slightly indent and decorate.

Bring a very large pan of water to the boil with a teaspoon of salt and then drop the gnocchi into the water in batches and cook for just 30 seconds. Drain and keep warm in a serving dish.

Pour the sauce over the gnocchi. Serve piping hot, sprinkled with the shredded basil leaves.