These gluten-free gnocchi have a perfect texture! You can serve them with sauce, pesto, however you like!
First, boil the potatoes or use any leftover ones from the day before; mine were cold.
Mash them with a fork, add salt and oil, and mix well.
At this point, gradually add the potato starch until you reach the consistency you want.
Shape a log with your hands and give the gnocchetti or potato bites the shape you prefer.
Take a pot and put in water, a tablespoon of extra virgin olive oil and salt, bring it to a gentle boil and add the gnocchi little by little: when they float to the surface on their own, they are ready!
Italia
| Energy (kcal) | 159.55 |
| Carbohydrates (g) | 27.68 |
| of which sugars (g) | 0.32 |
| Fat (g) | 4.64 |
| of which saturates (g) | 0.68 |
| Protein (g) | 1.69 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.01 |
