Gluten Free Gnocchi

This recipe takes a while to make but the end result is great! I did find the pasta a tad crumbly using the Roberts brand of flour so am going to try using a different brand of gluten free flour to see if that alters the end result.

Ingredients:
1 kg red potatoes, boiled with skin on
3 cups plain gluten free flour (I used the Roberts brand)
1 egg
Salt and pepper

Method:

1. Boil your potatoes and let cool. Once cooled, Peel and Mash your potatoes
2. Place in the egg, Flour, Salt and Pepper, Mix until combined
3. Knead the mixture until it is managable and not sticky. If you find the mixture is a little sticky add a touch more flour.
4. Break off portions of the dough and roll into 1cm thick snakes (this is where I found the mixture to be crumbly using the Roberts brand of flour)
5. Cut the snakes into small pieces and shape into desired shape for your gnocchi then mark with a fork. Continue to do this with all of the dough until used.
6. When ready, Cook the gnocchi in a large pot of salted boiling water, When the gnocchi has risen to the top remove it from the pot with a slotted spoon.
7. Serve with desired sauce and enjoy :D

**Note: This recipe does freeze well too, If not cooking the whole batch at once (this made 2 batches for me) lay each individual piece on a lined tray flat in the freezer and when frozen then transfer to a zip lock bag or similar for later use.