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TEFF GNOCCHI

GF: SF: V

Serves 4 as an entree

 

Teff Flour Mix (500g total)

250g Teff Tribe Ivory Flour

100g brown rice flour

25g potato starch

25g tapioca starch

100g sorghum

3g xanthan gum

1g guar gum

 

Gnocchi:

165g teff flour mix

600g medium sized potatoes

1 egg

25g parmeggiano cheese

Pinch of sea salt

To make the Teff flour mix place all of the ingredients in a mixing bowl and stir well to combine. Measure out 165g of the flour mix to use for one batch of gnocchi (serves 4). The remaining mixture can be stored in an airtight container and used at a later date.

To make the gnocchi, heat a large saucepan with water and once boiling add in the potatoes. Boil until tender and then remove and allow to cool before peeling. Place the peeled potatoes in a food processor and process to create a smooth puree. If you don’t have a food processor this can be done using a stick blender or by hand using a potato masher. Transfer the puree to a bowl and add in the Teff flour mix and the remaining gnocchi ingredients. Use clean hands to knead the mixture together. If the dough is too sticky add a little more of the Teff flour mix but only one tablespoon at a time. Dust a baking tray lined with a clean, dry tea towel, with teff flour. Cut the dough into four portions and roll each portion on a lightly floured surface to make a 2cm-thick log. Using a floured knife cut the logs into 2cm pieces. Roll each piece into a ball and place on the lined tray. Make sure the gnocchi do not touch each other or they will stick together. Place a large saucepan over a medium high heat and half fill with water. Add a good pinch of salt to the water and bring to the boil. Place batches of the gnocchi into the salted water and cook for 2 minutes. Use a slotted spatula to remove the cooked gnocchi from the saucepan and place on a clean baking tray. Make sure a little of the water is kept in the tray to prevent them from sticking. Top with your choice of serving ideas from below.

Serving ideas: sauteed asparagus, peas, shaved pecorino and a good glug of olive oil;  a rich homemade tomato pasta sauce or a slow cooked lamb ragu

Recipe: German @shukbondi

Photography: Nikki To

Category

Mains

Tags
glutenfree, gnocchi, healthyfamily, howtocookteff, howtomakegnocchi, nutrition, recipes, seasonal, simplerecipes, sugarfree, teff, tefftribe, wholefoods
1 Comment
  • the only thing i’ve really made with teff flour was inejra for scooping up ethiopian yummies. a few years ago dan and i made a few of kittee’s ethiopian dishes and had some great success in making the inejra it was soooooo awesome! we do use teff flour in combination with other gluten-free flours, but haven’t used it on its own in a while. i’d love to see what you whip up with your teff flour. yay!

    February 12, 2016 at 6:31 am

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