Potato Gnocchi

We received this recipe from Sabina and it looks a ripper. We were also touched by her testimonial of how Otto's Cassava Flour has opened a whole new food world for her son who has severe allergies. Thanks Sabina!

I just wanted to thank you for my order that arrived promptly today! But most of all I wanted to really thank you for the letter you included with it. Everywhere I had read said to substitute 1:1 but I really wanted to make gnocchi and the less flour the better. I followed my usual recipe but with your notes in mind (especially the point about weight) and they turned out absolutely perfect!

I have had to go gluten and dairy free for about a year and a half now as my son has terrible (getting better everyday though) allergies and thought that gnocchi were definitely a thing of the past but "hurray" for people like you that find a great thing and bring it to Australia to share with others. Thank you. My son and I ate almost four portions tonight for dinner... I haven't ever seen him eat that much!!!

POTATO GNOCCHI (serves 4...or a very hungry mother, child and enough for big leftovers)
1.020 KG (2 and 1/4 pounds) of potatoes
100g - up to 120g Otto's Cassava Flour depending on how wet the potatoes are (the less the better)
1 egg
salt

Steam the potatoes until tender.  Peal and pass though a mouli/potato masher whilst still hot.  Add cassava flour, whole egg and a good two pinches of salt.  Lightly flour your work surface.  Break off a piece of dough and roll into a snake.  Cut into small pillows. 

Bring a large pot of water to the boil.  Add a teaspoon of salt to the water.  Gently add the gnocchi some at a time so as not to overcrowd the pot.  Once they come to the surface use a slotted spoon to remove and place on a plate.

Serve with a beautiful tomato sauce or simply (if you can have dairy) with burnt butter and sage.