Gnocchi / potato gnocchi gluten free

First we cook the potato 🥔until it is very soft. Once it is ready, remove the skin and mash it with a potato masher or a fork.

Add a little salt, pepper, and an egg 🥚and mix everything well.

Add the flour little by little, the quantity is indicative depending on the size of the potato. The important thing is to add until the dough does not stick to your hands. This time I have used buckwheat flour to make them gluten free, but you could use normal wheat flour. For now I have only tried with these two, but I am sure that other flours can be used.

Once the dough is ready, divide it into 4 pieces. We make a small roll about 1.5 cm thick. We cut it into portions of 1 or 1.5 cm and pass over it with a fork to make the striations so that the sauce adheres better.

We put a pot with plenty of water to boil, when it boils hard, put a handful of salt and put the gnocchi. When they rise to the surface we count a couple of minutes and they are ready 😋.