Do you know the tradition of gnocchi from 29? This custom was born in Italy, where Pantaleon cured the sick. On December 29, hungry, he knocked on the door of some peasants, who invited him to share the food made with cheap ingredients available: gnocchi. Gratefully, Pantaleon announced a good year of fishing and harvests. The peasant family found gold coins under each plate after Pantaleon left, inaugurating the period of prosperity that he had announced. That is why every 29th of the month it is customary to eat this type of pasta, leaving some money under the plate in the hope of obtaining economic improvements.
Despite originating in Italy, it has reached countries like Argentina due to the great emigration at the time of the war. The classic recipe usually uses wheat flour, so people with celiac disease cannot consume it. For this reason, we invite you to discover the gluten-free version. Keep reading and discover with us how to make potato gnocchi with cornstarch without TAC.
Ingredients to make potato gnocchi with cornstarch:
- 260 grams of mashed potatoes
- 50 grams of cornstarch
- ½ egg
- 1 pinch of nutmeg
How to make Potato Gnocchi with Cornstarch:
- To make the mashed potatoes for your gnocchi with cornstarch, wash and pierce 1 medium potato. Cook it with its skin in the microwave for 4 minutes. After that time, turn it over and cook it for 4 more minutes.
- Tip: if you don’t have a microwave, cook it with its skin in boiling water until when you poke it you notice that it is soft. This way, it will absorb less water than if you peeled it and boiled it in cubes.
- Mash or mash the potato to get a smooth puree. Season it with nutmeg, add the egg and integrate these ingredients well.
- Add the cornstarch and knead until you obtain homogeneous and malleable dough.
- Divide the dough into smaller buns and, with the help of your hands, form rolls. Cut small squares of similar sizes to obtain your cornstarch gnocchi.
- With the help of a little more cornstarch or gluten-free flour, mark your gnocchi with the kitchen utensil designed for it or a fork.
- Tip: if you are celiac or cook for someone who is, keep in mind using exclusive utensils. That is, they have not been previously used to work with products with gluten. In this way, you will avoid what we know as
- In abundant boiling water, cook your potato and cornstarch gnocchi trying not to overlap them. Once they float, they’re done. Approximately, the cooking time is 1 minute. However, it will depend on the size of the gnocchi, which is why we recommend cooking 1 test gnocchi and then continuing with the rest.
- Ready! You can now enjoy this delicious recipe for gluten-free potato gnocchi with cornstarch with your favorite sauce or with a salad.
