Ingredients for 4 people
400 g of GLUTEN-FREE FINE WHITE RICE FLOUR
or BLEND OF GLUTEN-FREE FLOURS FOR PASTA Marello Mill
12 medium potatoes
4 eggs
Salt to taste
Procedure
Peel the potatoes and boil them. While still hot, mash them in a potato masher and leave them to cool in a bowl. Add the eggs and 350 g of flour and mix everything together. From the dough obtained, cut some loaves, with the fork cut out cylinders of about 2 cm, one by one pass them in the flour you have left over and then press lightly on the fork with your index finger to form the classic decoration; proceed until the dough is finished.
Pour the gnocchi into a pan with plenty of salted water, stir them, they will be ready when they rise to the surface.
Drain using a slotted spoon and place them in the pan where you prepared the sauce, stir and serve hot.