Gluten-Free Gnocchi
This recipe guides you through creating gluten-free gnocchi, an Italian pasta favourite adapted for dietary needs. It uses oven-baked potatoes combined with rice flour, potato starch, and egg to form a soft dough. The method involves ricing the potatoes, mixing the dough, shaping the individual gnocchi, and then boiling them until they float. The result is a homemade pasta alternative that everyone can enjoy.
Ingredients
- 1.5 pounds potatoes
- 1 egg at room temperature, lightly beaten
- 0.33333334326744 cup potato starch
- 1 tablespoon sweet rice flour
- 0.5 teaspoon fine salt
- 2 tablespoons rice flour, or as needed
Method
- Heat your oven to 400 degrees F (200 degrees C). Use a fork to prick each potato several times and arrange them on a baking sheet.
- Cook the potatoes in the heated oven until a knife pierces them easily, about 50 minutes. Allow them to cool until you can handle them comfortably, about 10 minutes.
- Remove the potato skins and press the flesh through a ricer or food mill into a large mixing bowl. Create a hollow in the middle, add the beaten egg, and combine thoroughly.
- In a separate bowl, mix the potato starch, sweet rice flour, and fine salt together. Sprinkle this blend over the potato mixture and stir to create a soft dough. Divide this dough into 4 equal portions using a knife.
- Sprinkle your work surface with rice flour. Take one dough portion and roll it into a rope roughly 1 inch thick. Slice this rope into 1-inch pieces to form gnocchi. Use the back of a fork to gently imprint ridges on each piece. Repeat the process with the remaining dough.
- Gently shake off any loose rice flour and allow the shaped gnocchi to sit for about 5 minutes.
- Boil a large pot of salted water. Cook the gnocchi in batches, leaving them undisturbed until they rise to the surface, 1 to 2 minutes. Retrieve them using a slotted spoon.
Nutrition (per serving)
Calories107 kcal
Fat1 g
Sugars1 g
Protein3 g
Sodium160 mg
Recipe details
CategoryPasta
Cuisineamerican
AuthorBuckwheat Queen
