Gnocchi is one of my all-time favorite things. I first discovered gnocchi one day while researching my cookbooks and online for a particular pasta dish. I couldn’t believe I had never heard of it before. I had never tasted it either. Gnocchi are little potato dumplings made from flour, eggs, and salt. And they are fabulous.
I had to make some. And as usual, I had to develop a recipe of my own. The first time I made it, I used wheat flour. However, I made sure to make adjustments to my recipe to make it gluten-free, as we still eat gluten-free from time to time. I rather like the idea that I can make either version any time I wish.
Today, I want to share my recipe for gluten-free gnocchi. This recipe may be doubled.
- 2-3 medium potatoes baked or steamed you need a total of 2 cups cooked, shredded potatoes
- 2 large eggs
- a pinch nutmeg, optional
- 1/2 teaspoon sea salt
- 3/4 cup gluten-free flour blend
- 1 1/2 xanthan gum
- potato starch, for dusting
- cool water for handling dough, optional
When the potatoes are cool enough to handle, peel off the skins.
Shred the potatoes using a potato ricer or a box grater into a large bowl.
Allow the potatoes to cool to room temperature.
In a bowl, combine the nutmeg, sea salt, gluten-free flour blend, and xanthan gum.
Pour the flour over the shredded potatoes. Add the eggs. Mix the ingredients with a fork or spoon. The mixture will come together to form a dough.
Flour your work surface with pototo starch and then dump the dough out onto the potato starch. Lightly dust the top of the dough, and then knead the dough into a soft ball.
Using a knife, cut off a 1/2 inch wide section off of the dough. Flour your hands lightly with potato starch. This is optional, but it helps make handling the dough a little easier. Roll and shape the dough into a log 1/4 – 1/2 inch thick, depending on the size you’d like. Use more potato starch as needed for handling the dough. Using your knife, slice the log into 1/2 inch sections.
To create those cool ridges, and this is purely optional, simply press a piece of gnocchi up against a fork. Gently roll the dough against the tines and then off of the fork. You can dip the fork in flour to help prevent the gnocchi from sticking to the tines. Place each piece onto a tray, lightly dusted with potato starch.
To cook: Drop the gnocchi into rapidly boiling water. When the gnocchi float to the surface of the water, they are done. Remove gnocchi using a slotted spoon.
To store: The gnocchi can be frozen for long-term storage. Simply place your tray of gnocchi into the freezer, and then move them into storage containers once the gnocchi are frozen completely. Follow the above cooking instructions for frozen gnocchi, it’s the same.