Gluten Free Buckwheat Gnocchi

You have a few choices as to how you cook your potatoes, they all work perfectly. The key thing is to make sure the cooked potato is really dry before using.

To boil: Cube the potatoes, add to a pan of salted boiling water for 8-12 minutes until a knife can easily be inserted. Drain & leave to steam in a sieve for 10 minutes.

To bake: Place whole potatoes onto a tray & bake at 200C for 45-60 minutes (depending on size of potatoes) until tender all the way through. Slice in half & leave to cool for 10 minutes.

To air fry: Place whole potatoes in air fryer, cook at 210C for 30-45 minutes (depending on size of potatoes) until tender all the way through. Slice in half & leave to cool for 10 minutes.

If you've boiled your potatoes you then need to pop the cubes through a potato ricer or grate with a fine Parmesan grater. For the baked/air fried simply scoop the potato flesh out of the skins into a bowl.

Use your hands to knead the potato, squishing out any little lumps until smooth.

Add your egg, beat this into the potato until smooth. Season with salt then add 1 cup of the buckwheat flour. Fold this in as gently as you can, do not overmix your dough as it'll become tough.

You are looking for a rollable texture, you should be able to pinch off a grape sized piece and roll it into a gnocchi without it leaving residue on your hands. If you aren't there yet add a little more flour & fold this in until you get to that stage.

The key to fluffy light gnocchi is using the least flour possible.

Bring a small pan of salted water to a boil when you think your dough is ready. Pinch off a test piece & drop it into the water. It should sink for 40-60 seconds, then rise to the top. Let it boil for 60 seconds then lift out.

If it breaks up you need more flour. Taste your tester - it should have a light nutty flavour from the buckwheat flour & be fluffy, if it's too potatoey then add a touch more flour & repeat the test.

Once you've made this recipe 2-3 times you'll be able to tell from looking at & feeling the dough when you're at the right point.

Once you are happy with your dough lightly flour a work surface & grab 1/3 of your dough. Roll it into a sausage, then use a sharp knife to cut your gnocchi. Transfer to a lightly floured board & repeat with the rest of the dough.

Use a fork (or a gnocchi board if you have one) to create the classic gnocchi ridges. See how here.

You can then use your gnocchi straight away or freeze for up to 3 months.

To cook fresh: Either drop into boiling salted water, once they rise to the surface let them boil for 1 minute then add to a sauce. Or you can add to a sheet pan with vegetables, a chosen protein & roast them.

To cook from frozen: Drop into boiling salted water, they'll take about 2 minutes to rise to the surface & then they need that last minute of boiling too. You can thaw them to roast or air fry too.