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Potato-Rice Gnocchi

Source of Recipe

Chrispy's Kitchen!


List of Ingredients

3 large or 4 medium baking potatoes
2 tsp. Mrs. Dash Garlic and Herb (Our your choice of flavor)
1 1/2 to 2 cups all-purpose flour



Recipe

Scrub Clean each potatoe, and bake potatoes at 350F until tender, about 1 hour. Peel immediately and mash or rice into a large bowl.

While still warm, begin adding (mixing with your hands) 1½ cups of Rice flour, 1/2 cup at a time, just until it sticks together in a rough dough. Remove the dough to a countertop or large cutting board and continue kneading until smooth, adding only as much of the remaining flour as is necessary to keep it from sticking.

Divide dough into small bunches and roll them into thin ropes, about 1/2 inch thick; then cut the ropes into 1 inch pieces. These little “pillows” can now be cooked as is, or you may wish to shape them more to make more surface for sauce to stick to. To shape them, dip a Spoon in flour (each time) and push the spoon into each pillow and curl. This will make a scoop like noodle. or Be creative and make your on design. Place on a cookie sheet and refrigerate for one hour. Bring a large pot of water to a boil - cook the gnocchi in batches of your serving. At first they will sink; when they rise to the top, allow to cook about 1 minute before scooping out with a slotted spoon and placing in a warm bowl, or else right into the sauce, if you have it ready.

Makes 10 Servings:

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Carbohydrate A & B