by Amy Oboussier June 14, 2024
These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes. |
Recipes for gnocchi demand an adaptive approach as different potatoes have quite different moisture contents and will require different amounts of flour to form a dough. We recommend adding the flour 100g at a time until the desired consistency is achieved: a slightly sticky dough that is stiff enough to handle and shape, but less stiff than a pasta dough.
Serves 4
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Amy Oboussier
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