Low calorie gluten free cloud gnocchi recipe

Heat the oven to 200 degrees.

Bake the potatoes whole with the skin on a layer of coarse salt for 50-60 minutes, until they are completely soft.

Peel while still warm and mash immediately into a very smooth puree.

Flatten the puree on the work surface for 3-5 minutes, just so that steam comes out. Do not refrigerate completely.

Add egg yolk, salt and 4 tablespoons of tami flour and combine gently.

If necessary, add more flour one tablespoon at a time only until you get a soft dough that is easy to work with. Do not knead too much.

Divide the dough, roll into snakes and cut into small gnocchi.

Cook in boiling salted water. When they float, wait 15-20 seconds and remove.

Mix the milk with the cornflour in a small bowl until there are no lumps.

Grind or finely chop the chestnuts so that they are absorbed in the sauce in a smooth and pleasant way.

Transfer the mixture of milk, chestnuts and garlic to a pan or small cauldron and cook over medium heat while stirring.

Season with salt, pepper, nutmeg, thyme and sweetener to taste, and continue to cook until the sauce thickens and becomes velvety.

Add the cooked gnocchi to the sauce, mix gently and serve immediately.