Do you know the tradition of the 29 gnocchi? 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 inexpensive ingredients available: gnocchi. Grateful, Pantaleón announced a good year of fishing and harvests. The peasant family found gold coins under each plate after Pantaleón left, ushering in the period of prosperity he had announced. That is why every 29 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 large emigration at the time of the war. The classic recipe usually uses wheat flour, so that people with celiac disease cannot consume it. For this reason, in RecetasGratis we invite you to know the gluten-free version. Keep reading and discover with us how to make potato gnocchi with cornstarch without tacc.
Ingredients to make potato gnocchi with cornstarch:
How to make potato gnocchi with cornstarch:
To make the mashed potatoes for your gnocchi with cornstarch, wash and puncture 1 medium potato. Cook it with your skin in the microwave for 4 minutes. After that time, turn it over and cook it for 4 more minutes.
Trick: If you do not have a microwave, cook it with its skin in boiling water until you feel that it is soft when you prick it. This way, it will absorb less water than if you peeled it and boiled it in cubes.
Shreds or step on the potato to obtain a smooth puree. Spice it up with nutmeg, add the egg and integrate these ingredients well.
Add the cornstarch and knead until obtaining a 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 get your cornstarch gnocchi.
With the help of some more cornstarch or another gluten-free flour, brand your gnocchi with the kitchen utensil intended for it or a fork.
Trick: If you are celiac or you cook for someone who is, keep in mind to use utensils that are exclusive. That is, they have not been used to work with products with gluten previously. In this way, you will avoid what we know as
In plenty of boiling water, cook your potato and cornstarch gnocchi trying not to superimpose them. Once they float, they are ready. The cooking time is approximately 1 minute. However, it will depend on the size of the gnocchi, which is why we recommend cooking 1 test gnocchi and then continue with the rest.
Ready! You can now enjoy this delicious Gluten-free cornstarch potato gnocchi recipe with your favorite sauce or with a salad.
If you liked the recipe for Potato gnocchi with cornstarch, we suggest you enter our category of Gnocchi Recipes. You can also visit a selection of the best Argentine recipes.
Sauces for cornstarch gnocchi
You can accompany your potato and cornstarch gnocchi with a butter flavored with sage, but also with fresher sauces such as a classic tomato or mushroom tuco. Here are some easy recipes: