Things haven’t been going great for me lately, digestively speaking. Tomorrow I go to the Mayo Clinic and hopefully my doctor will tell me I don’t have Fructose Malabsorption and all I needed this whole time was a magic vitamin.
- 2 pounds of russet potatoes (about 3 potatoes)
- Olive oil
- 3/4 cup of superfine white rice flour
- 1/2 cup of sweet white rice flour
- 2 tablespoons of tapioca starch
- 1 tablespoon of Parmesan cheese
- 2 eggs
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 tablespoons of butter
- 2 tablespoons of minced fresh sage
- 1/2 cup of grated Parmesan cheese
Heat the oven to 350°.
Wash your potatoes and poke a few holes in them.
Slather them with olive oil and some salt before wrapping them with tinfoil.
Bake in the oven for 1 hour.
Take them out and let them cool until you can handle them.
In the meantime, mix together your rice flours.
Sprinkle some of the flour onto your prep surface.
Take the peels off your potatoes and then use a potato ricer to rice the potatoes onto your surface, (an option is to use a cheese grater but the potatoes mostly fall apart–better to mash them if you don’t have a ricer).
Make a well in your potatoes and then add the eggs in there.
Sprinkle the nutmeg, salt, pepper, and tapioca around the ring of the potato well.
Use your fingers to beat the eggs, and then slowly start to mix everything together.
Keep kneading the dough until everything has been well combined.
Break off a piece of the dough (I found that a smaller size works best, a little bigger than a golf ball) and roll it out into a long rope.
Using a pastry scraper or a metal spatula, cut the rope into 1-inch size bites.
Boil some water and add a few of the gnocchi. They should float up pretty quickly and once they do, remove them with a slotted spoon onto a plate.
If these test gnocchi turn out properly do this with the rest of the gnocchi in a few smaller batches. If they don’t turn out properly, I don’t know what you should do because this is the first time I’ve ever made gnocchi.
Now you can heat the butter in a sauce pan over medium-high heat. Once the butter has melted and started to bubble, add the sage and cook for about a minute.
Add the gnocchi and toss to coat evenly.
Remove from heat and add the Parmesan cheese and sprinkle with salt and pepper.
Elimination Diet safe: Yes!