Created By: Kelli & Peter Bronski, authors of Artisanal Gluten-free Cooking
- 1 to 1 1/2 cups – Bgreen Food Organic BAKE MORE™ Buckwheat Flour
- 2 lbs. – starchy potatoes (3-5)
- 2 eggs, beaten
- marinara or your favorite sauce
- 1 – 14.5 oz can diced tomatoes
- 1 tbsp – dried basil
- 2 tsp – garlic powder
- 1 tsp – salt
- Preheat oven to 350° F.
- Pierce potatoes multiple times on each side with a fork, place directly on rack in the oven. Bake for about 1 hour or until soft (Alternatively you can microwave them on high for 10 to 15 minutes). Let cool.
- When cool enough to handle, cut open each potato and scoop out flesh. Put flesh through a ricer, Foley mill, or mash with a potato masher, being careful to create a smooth, but not pasty, consistency.
- Mound potatoes on a work surface and create well in the middle. Add the beaten eggs, 1 cup flour, and salt. Work mixture with your hands to form a dough. Add additional flour as needed to form a smooth dough that is not sticky, but not too stiff.
- Dice the dough into quarters and squeeze/roll the dough into a snakelike roll about ½ inch in diameter. Dough will be tender. Cut snake into ¾-inch segments and roll each segment over the tines of a fork to create grooves (these are purely cosmetic and not strictly necessary, though they will make your gnocchi look nice and hold more sauce. Set completed gnocchi aside, tossing with flour to prevent them from getting sticky. Repeat with remaining dough.
- Bring a large pot of salted water to a boil. Add gnocchi in batches. When you initially drop them in water, they will sink. Once they float continue to let them boil for 2 to 3 minutes. Remove from the water with a slotted spoon and place in a colander to allow any excess water to drain.
- Toss the gnocchi with sauce and serve.
- Puree all ingredients in a blender and then heat in a saucepan. Serve over the gnocchi.