Скачать с ютуб Gluten-Free Gnocchi with Butter & Sage в хорошем качестве

Gluten-Free Gnocchi with Butter & Sage

INGREDIENTS FOR 2 SERVINGS: 40g dairy-free yogurt 200g floury potatoes, boiled and peeled 80g potato starch 15g dairy-free butter 10 sage leaves, torn black pepper salt STEPS Mix the yogurt with a pinch of salt and pepper. Press the potatoes through a potato ricer, add them to the yogurt mixture, and stir to combine. Add the starch and work the ingredients together to create a dough. Form a ball with your hands, and let it rest for 20 min. Cut a 40 grams piece of dough from the ball, roll it by hand to form a sausage, and cut it into gnocchi. Keep the gnocchi separated on a piece of greaseproof paper ready to be cooked. For the sauce, melt the butter, gently fry the sage in it, and add a little salt and pepper. Cook the gnocchi for 1 minute or until they rise to the surface, drain them, combine them with the condiment in the pan - and a little water from the pot if necessary - and stir well. Add dairy-free cheese to taste, serve, and enjoy. SUBSTITUTIONS and TIPS The gnocchi can be made with a variety of different flours and starches, but superfine ones work much better. Our favourite choices are potato starch - for easy-to-handle and slightly chewy gnocchi - and fine rice flour, for gnocchi that are a little sticky to the touch, but with no chewiness whatsoever. The fine rice flour we use is the kind that can be found in Asian supermarkets. The gnocchi dough can be kept in the fridge for 2 days, wrapped in cling film. To make it easier to handle after it has been in the fridge, take it out 1 hour in advance and work it by hand for about a minute before making the gnocchi, to bring the dough back to its original consistency and elasticity.