Knotted

Finally! A recipe that requires no real additional or unconventional steps to satisfyingly render gluten-free. That being said, it's time-consuming for something that incorporates only 3 core ingredients and a hint of seasoning.

Nevertheless I have fond memories of making gnocchi with my family; three generations, packed into a kitchen, covered in flour, rolling small bits of potato dough off the prongs of a fork, memories of my mother yelling at me for rolling them too vigourously onto the floor and/or eating them raw. Happy memories, I promise you.


Armed with her sound advice of using baking potatoes, I purchased a small gnocchi board; a ridged paddle of wood off which you roll the morcels of dough to get that ridged top on each little dumpling. It's less awkward to maneouver than a fork and while I feel the purchase is justified in its authenticity, having been procured at an Italian village street market for a mere €3, a fork would still suffice, and frankly be easier to clean. Any old gnocchi recipe, bake (don't boil!) the starchiest potatoes you can find, and substitute any all purpose gluten-free flour - one with a rice component for best results.

Add this one to the list of foods that Brits have trouble pronouncing. Hearing them butcher "mille-feuille" is also comical. Seeing them attempt to spell it, on the other hand, is shameful.