An easy grain free version of my gnocchi recipe, made with potato and fufu flour. 🙂
These came out so lovely and in my opinion the texture is just as good as my standard ones!
What you’ll need:
Fufu flour mix. I use this one, pictured below, by the brand Tropiway. It’s basically a mixture of plantain, potato and cassava (tapioca) flours. It’s a staple in many countries throughout Africa (and also the Caribbean) and is often used to make dumplings.
You can find it in the world section of supermarkets and here in the UK (at least in London), you can often find it in independent corner shops as well.
I never hear anyone talk about it in the gluten free community and in my opinion it’s such a fantastic gluten free staple!
Be careful and always check the ingredients as there are different variations available, using different flours, and apparently some brands even add semolina at times. But this one below (Tropiway) is safe and certified gluten free! 🙂
- 375g red potatoes (weight before cooking)
- 2 egg yolks
- 25g butter
- 80g fufu flour
- ⅛ tsp salt
PREPARE THE DOUGH:
- Cut your potatoes into small cubes and boil in lightly salted water until soft.
- Drain and while the potatoes are still hot, add the butter and salt and mash until smooth. Then let your mashed potatoes cool down. It’s important not to skip this step as we’re adding the egg yolks next and we don’t want the heat to start cooking them.
- Once cool or lukewarm, add the egg yolks and mix well.
- Then add the fufu flour little by little until you have a smooth dough ball. Be careful not to add too much flour. The dough should be easy to handle with your hands and not overly sticky, but still fairly moist. It shouldn’t feel dry at all. (See picture collage above) Note: the flour quantity will vary depending on how much moisture is in your mashed potatoes and the size of your eggs so you may need to add a bit less or a bit more than me.
SHAPE YOUR GNOCCHI:
- Lightly flour your work surface with fufu (I like working on a sheet of baking paper to prevent sticking) and roll a small portion of the dough into a strip (about 1 inch thick – see picture collage above).
- Then cut into small pieces and toss about in a bit of fufu to prevent them from sticking to one another. Repeat with the rest of the dough.
- At this point, you’re technically done and ready to cook! I usually stop right there to save time, but if you’re a perfectionist and want them shaped perfectly, then create an indentation with your thump in each gnocchi and fold the gnocchi on itself while rolling it on the back of a fork to create a ribbed texture.
COOK YOUR GNOCCHI:
- Bring a pan of lightly salted water to boil and then add your gnocchi.
- Start your timer and cook for 1 to 2 minutes, until the gnocchi start to float.
- Drain immediately and serve.
STORAGE / FREEZING:
- Toss your uncooked gnocchi in a bit of flour to prevent sticking and place in a ziplock/sealable freezer bag, like in the picture below.
- Place it flat in the freezer, here I’m using the ice cube tray which works so perfectly for this.
- Defrost before cooking.