Someone asked about gluten-free piergoies, a food they missed when being diagnosed. These really turned out wonderful! Our pasta flour mix, was used and can be found in our online store. https://www.bumpaneenee.com/product-page/pasta-noodles-1
Potato filling:
5 yukon potato's
4 oz soften cream cheese
1 tsp salt
4 Tbls butter
Add 1 tsp of salt and potato's to a pot of water, cook until potato's are soft when poked with a fork. Drain water and add butter, cream cheese, salt and mash all ingredients together. Let cool. If looking to add a bit more flare, you can add a stronger cheese, bacon, onion, garlic, or any flavors you enjoy!
Pasta:
1 1/3 cup pasta mix
3 eggs
4 tsp xanthan gum
1 tsp salt
1 Tbls oil
in a mixing bowl combine flour mix, xanthan gum, salt, eggs and oil. Mix well for 3 minutes.
Divide dough into 2 sections and roll out first section. Sprinkle tapioca flour on the counter to prevent the dough from sticking. Use a biscuit cuter or a large cup to cut circles in the dough.
Add a tablespoon of the potato mix into the center of the circle bring up the edges and press them together, be sure the dough is sealed all the way across. Set a kettle of water with a tsp of salt in the water and bring to a boil. Once the water is boiling, drop the sealed piergoe's into the water and cook for 10 to 15 minutes. Remove from water drain and sprinkle with parsley. You could also sprinkle with bacon crumbles and sour cream or sauce of your choice.
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