Those Low FODMAP ‘kopytka’ – gluten free Polish gnocchi, are a good way of using up leftover boiled potatoes and are very easy to make, requiring only 3 ingredients.
And they are:
- GLUTEN FREE
- LACTOSE FREE
- LOW IN FAT
- easy to make
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 1 serving of a Low FODMAP ‘Kopytka’ – Gluten Free Polish gnocchi:
135 g cooked potatoes
15 g millet flour, gluten free, also 15 g potato starch flour, gluten free
Instructions for 1 serving of a Low FODMAP ‘Kopytka’ – Gluten Free Polish gnocchi:
Mash a leftover, cold potato. If you mash hot or warm potato, it will be too sticky and you will need to add way too much flour.
Add 1 tbsp. of each flour, mash and knead with your hand.
Form into a log, cut into pieces at and angle.
Boil water in a medium pot, with a pinch of salt.
Boil ‘kopytka’ for around 1-2 minutes, until they rise to the top.
Serve with goulash, or meat in gravy, with a salad on the side.
It is a good carrier of flavour, but it needs sauce, just like pasta or gnocchi. Actually, it is a Polish version of gnocchi, I think.
