Yam dumplings recipe, wheat free, with 3 ingredients

A very light and tasty flourless dumpling with 3 ingredients + salt, without egg.

A very light and tasty flourless dumpling with 3 ingredients + salt, without egg.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:40 + time to roast the yam

Interval: 1:00

TOOLS

1 cutting board(s), 1 baking tray(s), 2 pan(s) (1 optional), 1 bowl(s), 1 juicer (- optional), 1 auxiliary bowl or plate (or strainer), 1 slotted spoon

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients GLUTEN-FREE YAM DUMPLING

– 500 g of potato

– 1 tablespoon(s) of olive oil + a little to prevent sticking

– 1 cup(s) rice flour added little by little or enough to make a point + a little to flour the counter

– Salt to taste

PREPARATION:

1. Preheat the oven to 200°C.
2. Start by roasting the yam (see preparation). If you prefer a quicker preparation, you can cook the yam in salted water, but in this case, since the yam is more humid, you need to increase the quantity of flour, which will make it a little heavier.
3. Separate other ingredients and utensils from the recipe.

PREPARATION:

Yam – Roasted:

1. Wash and dry the yam, do not peel it.
2. Using a fork, poke holes all over its surface.
3. Grease a baking tray with a little olive oil.
4. Place the yam on the baking tray and bake in a preheated oven at 200°C.
5. Cook for about 1 hour or until tender.
6. If you prefer cooking in salted water, peel the potato, place it in a pan and cook until tender (estimated time 20 minutes).
7. Continue pre-preparation (step 3).

Gluten-free Yam Dumplings – PREPARATION OF THE DOUGH:

1. When the yam is cooked and very soft, remove it from the oven or drain it.
2. Place a pan with water on the heat to cook the gnocchi.
3. If it is roasted, as soon as you can, scrape the skin of the sweet potato, using a spoon, to peel it.
4. Place it in a bowl, add the olive oil and salt and mash it well with a fork or pass it through a potato masher.
5. Mix the rice flour little by little (advice: add half the quantity) – the quantity of flour depends on the humidity of the yam, if necessary add the other half, adding little by little and checking the consistency of the mixture, until until the dough becomes soft and homogeneous.
6. Test the cooking by forming a ball: if it is perfect, move on to the shaping phase, otherwise add a little more of the flour kept aside.

Gluten Free Potato Gnocchi – SHAPING and COOKING:

1. Add salt to the water and boil it again.
2. Flour the counter surface.
3. Take a portion of dough and make 1 roll.
4. Cut only 1 gnocchi and cook to see if the dough is well cooked, the gnocchi must be tender and not fall apart – firm outside and soft inside – if it falls apart, add a little more flour kept aside, being careful so that doesn’t get heavy.
5. Cut the gnocchi into small portions at a time.
6. Add the portions little by little to the boiling water and as soon as the gnocchi float to the surface, drain them with a slotted spoon.
7. Drain and store in an auxiliary dish or in a colander.
8. Drizzle the gnocchi with a drizzle of oil to prevent them from sticking.

FINALIZATION AND ASSEMBLY:

1. When all the gnocchi are cooked, pour them over the sauce of your choice and mix carefully.
2. Arrange the gluten-free potato gnocchi on a serving plate or, if you prefer, distribute them among the plates.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.