The “Ñoquis” are a type of Italian pasta. They are made with potatoes, wheat flour and in some occasions ricotta cheese.
Caption : gluten free ñoquis in a plate with tomato sauce. ( Photo SebaasC)
We have adopted many customs in my country of all kinds from the europeans inmigrants mostly from Italy and Spain.
The “Ñoquis” is a very popular dish in Argentina, but as it is made with wheat flour, which is a truly problem for the people with gluten allergy.
So here is a recipe of homemade “Gluten Free Ñoquis a la Argentina”.
Ingredients for four portions :
1 kilo of potato
250 grams of gluten-free premix (rice-cassava-corn)
1 one egg
2 spoons of olive oil
Salt according to your taste
Preparation
The preparation is quiet simple , look at the steps… 
Cut the potatoes into quarters and boil them until they are well cooked.
Collage and photos by SebaasC
Make a well trodden mashed potatoes
Add the egg , the salt and the two spoons of oil.
Mix everything very well, with a spoon is enough. ( You don’t need to use an electric mixer)
Put the premix cup on a clean tabletop, making a circle, and with a hole in the middle to put the potato preparation.
Collage and photos by SebaasC
Join the potato preparation with the premix, but not kneading, just taking the time to get them together.
Important
Spread the same premix on the surface where you are going to work, to prevent the dough from sticking.
We get a single piece of dough to start cutting the gnocchi.
Now we must cut smaller pieces of dough and make circular strips of approximately 15 or 20 cm and let them rest 15 minutes.( for the dough to dry)
Finally we must cut the gnocchi from the circular strips, one by one and separate them so they do not stick.
Collage and photos by SebaasC
Now we make a small tomato sauce (“tuco” in Argentine) to accompany the gnocchi in this case.
Onion, red bell pepper, salt, olive oil and fresh tomatoes.
Photo by SebaasC
Well the show must go on boiling the “Ñoquis”.
Put to boil a large pot of water, put a portion of gnocchi when the water is boiling, and once they rise to the surface of the pot, they are ready to take out!
What do you think? Do you know this recipe? Do you eat gluten free ñoquis?
I really love to read you…!
Thanks for reading!
Have a nice day! 
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