Serves 4 (entree size).
Teff Flour mix:
250g ivory teff flour
100g brown rice flour
25g potato starch
25g tapioca starch
100g sorghum flour
3g xanthun gum
1g guar gum
165g teff flour mix
600g medium sized potatoes
25g parmeggiano cheese
pinch of sea salt
1. Place teff flour mix ingredients in a mixing bowl and stir well to combine.
2. Measure out 165g of the flour mix to use for one batch of gnocchi (serves 4). The remaining mixture can be stored in an airtight container and used at a later date.
3. To make gnocchi, heat a large saucepan with water and once boiling add in the potatoes.
4. Boil until tender and then remove and allow to cool before peeling.
5. Place the peeled potatoes in a food processor (or by hand using potato masher if you don’t have processor)
6. Transfer the puree to a bowl and add in the Teff flour mix and the remaining gnocchi ingredients.
7. If the dough is too sticky add a little more of the Teff flour mix but only one tablespoon at a time.
8. Dust a baking tray lined with a clean, dry tea towel, with teff flour.
9. Cut the dough into four portions and roll each portion on a lightly floured surface to make a 2cm-thick log.
10. Using a floured knife cut the logs into 2cm pieces, roll each piece into a ball and place on the lined tray. Make sure the gnocchi do not touch each other or they will stick together.
11. Place a large saucepan over a medium high heat and half fill with water. Add a good pinch of salt to the water and bring to the boil.
12. Place batches of the gnocchi into the salted water and cook for 2 minutes.
13. Use a slotted spatula to remove the cooked gnocchi from the saucepan and place on a clean baking tray.
14. Make sure a little of the water is kept in the tray to prevent them from sticking. Top with your choice of serving ideas from below.
Serving ideas: sauteed asparagus, peas, shaved pecorino and a good glug of olive oil; a rich homemade tomato pasta sauce or a slow cooked lamb ragu