Potato and rice-flour gnocchi with lentil ragù

Ingredients

For 1 serving

• Potatoes200 g
• Rice flour40 g
• Potato starch10 g
• Cooked lentils120 g
• Tomato passata150 g
• Carrots30 g
• Onion30 g
• Basil4 g
• Extra virgin olive oil8 g
• Saltto taste

Method

1. Wash the potatoes and put them whole, skin on, in a pan of cold water; bring to the boil and cook for 30–35 minutes, until a skewer goes through to the centre without resistance.
2. Meanwhile peel the carrot and onion and chop them finely. Heat the oil in a small pan over a medium-low heat and fry them for 5 minutes, until soft; add the rinsed cooked lentils, the passata and a pinch of salt and simmer for 15 minutes over a low heat, until the ragù is thick.
3. Peel the potatoes while still hot and press them through a ricer onto a surface dusted with a little rice flour; let them cool for a couple of minutes.
4. Add the rice flour, potato starch and a pinch of salt and knead quickly, just until the dough is smooth and not sticky: the more you work it, the more rubbery the gnocchi.
5. Divide the dough, roll it into finger-thick ropes and cut them into pieces about 2 cm long. Meanwhile bring a large pan of water to the boil and salt it.
6. Cook the gnocchi in batches and lift them out with a slotted spoon as soon as they float, after about 2 minutes; toss them with the ragù and torn basil.