Gluten Free Gnocchi with Cacio e Pepe Sauce
Cook Time 2 hours
500g royal blue potatoes (sebago or desiree potatoes also work)
50g gluten free plain flour
Cacio e pepe sauce
Black pepper, to taste
30g grated parmesan
Roast potatoes in a 160C oven for 90 minutes, remove from the oven and immediately pass through a ricer.
Cut flour in with a pastry card or spatula. Gently mix in the whisked egg.
Roll into the size you want.
Cook in a simmering pan of water until they float to the top.
Make a little butter sauce with the pasta blanching water, fresh butter and lots of freshly ground black pepper.
Whisk an egg with grated parmesan and pour into the sauce to enrichen. Stir gnocchi through and serve with more freshly grated parmesan.
Note: These gluten-free gnocchi freezes well once cooked and can be reheated in a sauce or pan-fried.