Potato dumplings

I have always made potato gnocchi, and with celiac disease, fortunately, I continue to make them often. It is a very simple preparation.

Ingredients for 4 people:

• 1 kg potatoes

• 250 g flour dough mix (I usually use Schar)

• 1 egg

• salt

• gluten-free fine rice flour

Boil the potatoes with their skins on.

Let them cool a little, then mash them on the work surface with a potato masher.

Form a kind of volcano and put the egg, salt and a little of the dough mix in the center.

Knead the dough with your hands, adding just enough flour to make a soft, nonsticky dough ball.

Dust the work surface with a little rice flour.

Take some of the dough and form it into a sausage roll.

Cut it into chunks and continue in this way until the whole loaf is finished.

Always use rice flour to prevent the dough from sticking to the work surface.

At this point the gnocchi would be ready, but I'm used to making them “ridged” using the special wooden tool (if you don't have one, a fork is also fine).

Dip gnocchi in boiling salted water and drain with a skimmer as soon as they rise to the surface (perhaps in two tranches).

Season with meat sauce, pesto, or other sauces to taste.

Dumplings are good if they are soft. That's why it's best to add flour a little at a time because you don't necessarily always need all of it, depending on the potatoes. The weight I have marked is indicative.

Of course they can be frozen and should be dipped in hot water a little at a time, still frozen.