Gluten-Free Potato Gnocchi Recipe
Craving the pillowy softness of gnocchi but need a gluten-free option? Look no further! This recipe delivers perfectly tender, gluten-free potato gnocchi that will rival any traditional version. Made with simple ingredients, this dish is surprisingly easy to make and guaranteed to impress.
Why Potato Gnocchi?
Potato gnocchi is a classic Italian dish, and for good reason. The combination of mashed potatoes and a touch of flour creates a light and airy texture that’s perfect for soaking up your favorite sauces. By using a gluten-free flour blend, we can easily adapt this recipe to suit dietary needs without sacrificing flavor or texture.
Ingredients:
- 1.5 lbs Russet Potatoes, peeled
- 1 cup Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 large Egg
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg (optional)
Instructions:
- Boil the Potatoes: Boil the peeled potatoes until fork-tender. Drain well and return them to the pot.
- Mash the Potatoes: Use a potato ricer or masher to thoroughly mash the potatoes. The key is to get them as smooth as possible to avoid lumps in your gnocchi.
- Combine Ingredients: Let the mashed potatoes cool slightly. Then, add the gluten-free flour, egg, salt, and nutmeg (if using) to the potatoes.
- Knead the Dough: Gently knead the dough until it just comes together. Be careful not to overwork it, as this can result in tough gnocchi. The dough will still be a bit sticky.
- Roll and Cut: On a lightly floured surface, roll small portions of the dough into long ropes about ¾ inch thick. Cut the ropes into ¾-inch pieces.
- Shape (Optional): For a traditional look, gently roll each gnocchi piece over a gnocchi board or the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface.
- Serve: Remove the gnocchi with a slotted spoon and toss with your favorite sauce. Pesto, marinara, or brown butter sage sauce are all excellent choices!
Tips for Success:
- Use Russet potatoes for the best texture.
- Don’t overwork the dough.
- Work in small batches to prevent the gnocchi from sticking together.
Enjoy your delicious, homemade gluten-free potato gnocchi!
Ingredients:
Russet Potatoes, Gluten-Free All-Purpose Flour Blend (with xanthan gum), Egg, Salt, Nutmeg (optional)
Tags:
Gluten-Free, Gnocchi, Potato Gnocchi, Gluten-Free Gnocchi, Recipe, Italian Food, Pasta, Homemade, Potato, Russet Potatoes, Gluten-Free Recipe, Easy Recipe, Dinner, Lunch, Side Dish, Vegetarian, Gluten-Free All-Purpose Flour, Xanthan Gum, Cooking, Baking