Last weekend, we had friends over for dinner, one of them was intolerate to gluten, so I quickly experimented using tapioca flour to replace the normal flour in the gnocchi recipe and they were so delicious!
This recipe serves 4 as a main course
For the sausage ragù
400g Italian sausage (make sure they are gluten free)
3 garlic cloves, sliced
2 canned tinned tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon crushed dried chilli flakes
For the gnocchi
800g large potatoes, pick the floury one
2 large eggs
250g tapioca flour
A few grates of nutmeg
A pinch of salt
Gated parmesan to serve
To make the sauce, fry the sausages in 1 tablespoon of olive oil in a frying pan, cook until slightly browned. Then cut into 2cm chunky rounds, and keep any pan juices.
In a small pan, fry the garlic in 1 tablespoon of olive oil until browned, then add the chilli flakes, canned tomato, the sausages and their juices. Simmer for 50 minutes.
For the gnocchi, boil the potatoes while, skin on, in salty water. When cooked all the way through (test with a skewer stick), drain and set aside to cool down. Peel them with your fingers, and put them through a ricer.
Weight out 600g of the riced potato. While still slightly warm, add the eggs, tapioca flour and nutmeg and season to taste with salt and a pinch of pepper. Mix well but not over-mixing them.
Roll a sausage of the dough to become as thick as a finger. Use a table knife to cut the sausage into small dumplings.
Cook the gnocchi in boiling salted water for about 2 minutes. Once cooked add to the sauce and toss to coat. Serve with grated parmesan.