Gluten Free Potato Gnocchi Béchamel Bake | Liddells Recipes

Ingredients

• FOR THE GNOCCHI:
• 1kg Sebago potatoes (or another floury to all-rounder variety)
• (300g) 2 ½ cups fine white rice flour
• (50g) ½ cup tapioca flour (plus plenty extra to flour the bench)
• 1 ½ teaspoons fine salt
• FOR THE BECHAMEL BAKE:
• 2 tablespoons olive oil
• 1 tablespoon gluten free cornflour
• 2 ½ cups Liddells Lactose Free Full Cream Milk
• 100g Liddells lactose free cheese (plus extra to top)
• ½ – 1 teaspoon fine salt, to taste
• 2 teaspoons Dijon mustard
• Very generous freshly cracked black pepper
• Pinch of nutmeg powder, optional