Prep time: 15 mins
Cooking time: 60 mins
*Modify for Fodmap:
- Remove garlic
You will need:
- 3 garlic cloves
- 4 russet or other floury potatoes, approximately 1kg
- 1 pinch of salt
- 60ml of Cobram Estate Extra Virgin Olive Oil
- 5 tbsp White Wings Gluten Free Plain Flour
Place garlic in a large saucepan that fits a steamer basket on top and half fill with water. Place over a high heat and bring to the boil. Place the potatoes in the steamer basket and steam for 40-50 minutes or until a fork or a knife inserted has no resistance. Remove from heat. The garlic water can be discarded.
Allow the potatoes to cool slightly so you can handle them, peel away skin and press through a potato ricer or fine meshed sieve placed over a large bowl. Sprinkle over flour, oil and salt and using your hands mix to combine, if required add a little more flour to bring the mixture together
Divide the mixture into 4 portions and roll each portion into a 1-2 inch thick log. Using a knife that has been dusted in flour cut the lengths into 1 inch thick gnocchi and place on a floured tray while to cutting the remaining mixture.
Place a large stockpot of salted water onto boil. Cook the gnocchi in 4-6 batches, for 2-3 minutes or until they float to the surface and are cooked through. Scoop out with a slotted spoon, drain as much of the liquid as possible, place into a bowl, drizzle with oil and dos to coat. This will help to avoid sticking while you cook the remaining gnocchi.
Serve with the Lamb Ragu as we have or alternatively serve with any of your favourite sauces or toss in a quick fresh tomato dressing.