• 1 potato (about 200g)
• 90g Casalare Pre-Cooked Brown Rice Flour
• pinch salt
• 1 egg yolk
• 1-2Tbs potato starch
• ¼ bottle Aurelio Organic Basilico Pasta Sauce
• 80-100g spinach
• 1 tsp Spiral Organic Extra Virgin Olive Oil
• parmesan cheese (optional)
In a small pot boil potato until tender. Remove skin and in a medium bowl, mash potato until smooth.
Add salt and mix well.
Make a well in the centre of the potato, add Brown Rice flour and egg yolk. Mix through.
With your fingers mix together to form a soft dough.
Sprinkle potato starch onto a clean flat surface and turn out the dough to coat.
Roll dough into cylinders about 3cm in diameter, slice into 2cm discs. Slide one side on end of fork to form an indent.
In a medium pot of boiling water cook the gnocchi until they float to the top. Drain.
In a pan over medium heat, add pasta sauce and gnocchi, tossing gently.
Add spinach and cook for 10 seconds or until wilted.
Serve immediately and top with drizzle of olive oil and parmesan cheese.