Gluten Free Gnocchi

Directions

1. In a large saucepan with salted water, boil the potatoes until very soft. Strain and set aside in a heat proof bowl and allow them to cool.
2. Once cooled whisk the eggs together with the yoghurt whey. Drizzle the mixture into the potatoes and mash thoroughly until very smooth.
3. Add the Gluten-Free flour and stir until combined. The mixture should be roll in your dry hands without clumping or sticking.
4. Shape into long rolls and then cut into thumb size pieces and place into refrigerator for 1 to 2 hours.
5. In a large saucepan with salted boiling water add the gnocchi in small batches and cook for 4-5 minutes or until tender but firm. Strain and add the butter and cheese. Serve warm.