Gluten-Free Potato Gnocchi
Delightful and soft gluten-free potato gnocchi, perfect for family gatherings and cozy meals.
Ingredients
For the gnocchi
- 2 cups mashed potatoes (about 2 medium potatoes) Use starchy potatoes like Russets for best results.
- 1 to 1.5 cups gluten-free flour (such as rice flour or a store-bought gluten-free blend) Ensure the flour is certified gluten-free.
- 1 large egg Can substitute with flaxseed meal if needed.
- 1/2 teaspoon salt
- a pinch nutmeg (optional)
Instructions
Preparation
- Boil the potatoes in salted water until fork-tender. Drain and allow to cool slightly, then peel and mash until smooth.
- In a large mixing bowl, combine the mashed potatoes, egg, and salt. Gradually add gluten-free flour, mixing until a soft dough forms, being careful not to overwork.
Forming the Gnocchi
- On a floured surface, take a portion of dough and roll it into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces and use a fork to press each piece, creating a dent.
Cooking the Gnocchi
- Bring a pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place on a towel to drain.
Serving
- Enjoy the gnocchi tossed in olive oil and garlic sauce, or your favorite marinara.
Notes
For unique variations, consider adding herbs to the dough or a crunchy streusel topping. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked gnocchi for later use.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 1gSodium: 150mgFiber: 3gSugar: 1g
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