Gluten-Free Potato Gnocchi
A delightful and cozy gluten-free potato gnocchi recipe that turns simple ingredients into comforting pillows of flavor.
Ingredients
Main Ingredients
- 2 cups gluten-free all-purpose flour, like GfJules Flour Use a high-quality gluten-free flour for best results.
- 2 medium-sized russet potatoes Starchy russets work best for gnocchi.
- 1 large egg Room temperature egg preferred.
- 1 teaspoon salt Adjust salt based on personal preference.
- 1 pinch nutmeg Optional for flavor.
Instructions
Preparation
- Wash the potatoes thoroughly and boil with skin on until tender, about 20-25 minutes.
- Drain the potatoes and let them cool slightly before peeling.
- Mash the cooled potatoes until smooth, aiming for a creamy consistency without lumps.
Mixing and Forming
- In a large mixing bowl, combine the mashed potatoes, gluten-free flour, egg, salt, and nutmeg. Mix until just combined.
- Dust your working surface with gluten-free flour and roll a portion of the dough into a long rope about ¾ inch thick.
- Cut the rope into small pieces, roughly the size of a thumb.
- Shape each piece by rolling it along the back of a fork to create ridges.
Cooking
- Bring a pot of salted water to a gentle boil and drop the gnocchi in batches.
- Once the gnocchi float to the surface, they are ready (about 2-3 minutes). Use a slotted spoon to remove them.
- Toss the cooked gnocchi with your favorite sauce before serving.
Notes
Make sure not to overwork the dough to prevent chewy gnocchi. You can try variations like adding herbs or cheese for different flavors.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 43gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!