Gluten-free potato gnocchi with fresh tomato

Ingredients

For 1 serving

• Potatoes250 g
• Rice flour50 g
• Cherry tomatoes150 g
• Extra virgin olive oil2 teaspoons
• Parmigiano Reggiano10 g
• Basilto taste
• Saltto taste

Contains: lactose

In season: June – September

Method

1. Wash the potatoes and put them whole, skin on, in a pan of cold water; bring to the boil and cook over medium heat for 25–35 minutes depending on size, until a fork slides through without resistance.
2. Peel them while still hot (hold them in a tea towel) and press them through a potato ricer onto a surface dusted with a little rice flour; let them cool for a few minutes so the steam escapes and you need less flour.
3. Add the rice flour a little at a time with a pinch of salt and knead briefly, until the dough is soft and no longer sticky; don't overwork it or the gnocchi will turn tough.
4. Divide the dough, roll it into ropes about 2 cm thick and cut into roughly 2 cm pieces; lay them on a floured tray without overlapping.
5. Meanwhile bring a pan of water to the boil for the gnocchi; wash the cherry tomatoes, halve them and cook in a frying pan with the olive oil, a pinch of salt and the basil over medium heat for 6 minutes, until soft and juicy.
6. Salt the water, add the gnocchi and lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
7. Toss them in the sauce for a minute over medium heat and finish with grated Parmigiano.