Recipes

Bake, then Rice your potatoes.

Add the egg, buckwheat flour, salt and 3/4 cup of the AP flour, then mix with a fork.

Slowly adding the remaining 1/4 of a cup until you reach a smooth dough (it may still be a little sticky though)

Remember, it's OK if you don't use all the AP flour, the less flour the lighter the gnocchi.

Lightly flour your board and divide the dough into 4 pieces.

Roll your 3/4 inch diameter "snakes", then cut into 1/2-3/4 inch pieces; pass each peace down a gnocchi board, across fork tines or do the "press & flick".

The choice is yours.

Place them all on a lightly floured baking sheet and refrigerate while heating the water.

Heat water to a boil, salt it and drop the gnocchi, removing them with a skimmer when they float.

Place in a warm bowl.

Toss with anything you desire.