400 g ofFINE WHITE RICE GLUTEN FREE FLOUR

orMIX OF GLUTEN-FREE FLOURS FOR PASTA Marello mill

12 medium potatoes

4 eggs

Salt to taste.

Peel the potatoes and boil them, while still hot, mash them in a potato masher and let them cool in a bowl. Add the eggs and 350 g of flour and mix everything. From the mixture obtained, cut into small loaves, with a fork cut out cylinders of about 2 cm, one by one pass them in the flour that you have left over and then on the fork pressing lightly with the index finger to form the classic decoration; proceed until the dough is finished.

In a pot with plenty of salted water pour the gnocchi, stir them up, they will be ready when they rise to the surface.

Drain with the help of a slotted spoon and place them in the pan where you prepared the sauce, stir in and serve hot.