Dumplings with rice flour
Tempo totale
Dumplings with rice flour, light, egg-free and gluten free
Ricetta: First Course
Cucina: Italian
Serves: 4
  • 500 g of potatoes (recommended those red-skinned)
  • 150 g of rice flour
  • 1 teaspoon salt
  1. Wash and boil potatoes for about half an hour.
  2. I used the red skin potatoes.
  3. The important thing is not exceed the cooking and drain immediately anyway.
  4. Let them cool and pass masher.
  5. Season with salt and stir.
  6. Let them cool a bit , don't start puting flour if it is too hot, cause the steam of the cooking would incorporate more flour, thus risking to have the dumplings a little hard.
  7. When the potatoes have cooled a little, begin to knead, adding flour little by little.
  8. Mix until a homogeneous ball.
  9. Now remove small pieces, and cut drimpling form
  10. Store them hand by hand on a floured tray.
  11. Boil water, add salt and toss the gnocchi.
  12. Drain them when they surface with a slotted spoon not to break them, then season them to taste
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/dumplings-with-rice-flour/