Ingredients (for 1 Portion):
For the Gnocchi
- Chestnut Flour – 2 Cups (of course you can also use another kind of flour)
- 6 small Potatoes
For the “Sauce”
- Butter – Tablespoons
- Italien Herbs (Rosemary, …)
- Garlic – 1 Glove
First cook the potatoes, peel and stomp them. Add the chestnut flour and knead it to a pastry. Take some of the pastry and roll it into long thin snag. Then you can cut off small slices (about 1 cm thick) – these are your gnocchi ;). Use a fork to form and make them a little bit prettier.
Cook the gnocchi in salt water until they swim on the top. Melt the butter and add the garlic. Toss the gnocchi in garlic butter and add herbs.
This recipe is gluten and histamine free! 🙂