Recipes

Gnocchi (V)

500g potatoes peeled (older potatoes are the best)
1 cup plain flour, plus a little extra to flour your board/bench
1 egg yolk (optional)
salt to taste.

Dice potatoes into sugar cube size and steam until tender, about 15 – 20 minutes. Steaming, rather than boiling the potatoes will stop them drawing up too much water. Mash potatoes thoroughly and salt to taste.  Add the plain flour and mix well. You could add chopped chives and the egg yolk to the mix at this point if you wanted to. Divide the dough into four. Roll each portion on a lightly floured surface to form a sausage 2 cm thick, then cut into 2.5 cm pieces. Roll each piece into an oval. Put a piece on the tines of a fork and press down with your finger, rolling the gnocchi as you do so. This will form a ridged shell shape. Place on flour-dusted trays and cover. Drop small amounts of about 20 gnocchi into boiling salted water. When the gnocchi rises to the top this means they are ready and should be removed with a slotted spoon immediately. If you do not remove straight away they will become soggy. When all the gnocchi is cooked, drain thoroughly and top with your favourite failsafe pasta sauce. I use finely diced leek, chives and garlic sautéed in butter and oil. – thanks to Dianne H

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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