I ran across this really great GF gnocchi this week. It’s very easy to make and you can serve it to friends who aren’t GF. They won’t know the difference. This recipe will feed 4. You can serve it with a pesto sauce with some toasted pignoli. Pictured here is toasted garlic. Make sure you use potato starch and not flour in this recipe. I always keep some handy in the freezer when guests come.
You will need:
1 lb potatoes (about one large potato)
½ cup white rice flour
1/3 cup potato starch
1/8 cup cornstarch
1 egg
1. Boil the potatoes till tender. When cool, peel and chop into pieces place in a electric mixer.
2. Mix slowly all remaining ingredients with potato to form a stiff dough. The dough should form a ball and hold together when held in your hand. Remember you will need to roll this out so consistency is important especially when dealing with gluten free mixes.
Note: If your dough is dry and does not form a ball (could be caused by the moisture in the potato you use I used Russett or even the size of the egg you use), you may need to sprinkle broth to get the dough to hold together. Sprinkle it a teaspoon at a time and mix till you reach a consistency where you can grab a ball full of dough and it holds together. Use sparingly or you will end up with a watery dough which will fall apart when rolled and when boiled will fall apart. Best to keep the dough on the dry side with only enough wetness to hold it together when squeezed into a ball in your hand.
3. Take about a fistful of dough and roll out on a table with a little rice flour (sprinkled on the table to prevent sticking). Roll back and forth your dough, moving your hands slowly apart till you form a long tube a little smaller than a quarter.
4. Cut strip into ¾ inch pieces as pictured. Let the gnocchi rest and dry on dish towels till ready to cook. If you aren’t going to cook it immediately, you can freeze them sealed in a Ziploc bag and it will keep about 2 weeks.
6. Boil enough water to drop in gnocchi. Drop in gnocchi slowly, separating as they go in the water. Remove immediately as soon as they float, this takes about 2-3 minutes.
7. Drain well and run under cold water to prevent further cooking.
8. Add your favorite sauce and serve.
1 lb potatoes (about one large potato)
½ cup white rice flour
1/3 cup potato starch
1/8 cup cornstarch
1 egg
1. Boil the potatoes till tender. When cool, peel and chop into pieces place in a electric mixer.
2. Mix slowly all remaining ingredients with potato to form a stiff dough. The dough should form a ball and hold together when held in your hand. Remember you will need to roll this out so consistency is important especially when dealing with gluten free mixes.
Note: If your dough is dry and does not form a ball (could be caused by the moisture in the potato you use I used Russett or even the size of the egg you use), you may need to sprinkle broth to get the dough to hold together. Sprinkle it a teaspoon at a time and mix till you reach a consistency where you can grab a ball full of dough and it holds together. Use sparingly or you will end up with a watery dough which will fall apart when rolled and when boiled will fall apart. Best to keep the dough on the dry side with only enough wetness to hold it together when squeezed into a ball in your hand.
3. Take about a fistful of dough and roll out on a table with a little rice flour (sprinkled on the table to prevent sticking). Roll back and forth your dough, moving your hands slowly apart till you form a long tube a little smaller than a quarter.
4. Cut strip into ¾ inch pieces as pictured. Let the gnocchi rest and dry on dish towels till ready to cook. If you aren’t going to cook it immediately, you can freeze them sealed in a Ziploc bag and it will keep about 2 weeks.
6. Boil enough water to drop in gnocchi. Drop in gnocchi slowly, separating as they go in the water. Remove immediately as soon as they float, this takes about 2-3 minutes.
7. Drain well and run under cold water to prevent further cooking.
8. Add your favorite sauce and serve.
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