Gluten Free Gnocchi

I needed to come up with another gluten free option using potatoes and well I was actually craving some Gnocchi so I decided to make a gluten free option.

Recipe from Gourmandelle https://gourmandelle.com/how-to-make-gluten-free-gnocchi/

Prep time: 20 mins/ Cook time: 35 mins

Serves: 4+ servings

Ingredients:

  • 3 medium Old Russet potatoes

  • 250g gluten-free flour blend

  • water

  • salt

Method:

1.  Put potatoes just as they are in a large pot. Cover them with water. Boil them for about 25 minutes,  Drain potatoes and fill the pot with cold water.  Peel potatoes under cold water.

2.  Grate potatoes or mash them using a potato ricer.

3.  Put grated potatoes in a large bowl and add flour and a pinch of salt.  Start mixing using a wooden spoon.  When the dough starts forming, use your hands and knead for 5 more minutes.

4.  Dust your working area with gluten ­free flour. Dust your hands too.  Roll the dough in the form of a bread loaf.  Cut dough in 3 cm thick slices.

5.  Take a dough slice and roll it into a long and thin sausage­shaped piece of dough.

6.  Slice it in small gnocchi pieces, about 2 cm long.  Shape gnocchi by either using a fork or a honey dipper. Dust the fork/honey dipper in flour before using.  then Place gnocchi on a tray.

6.  Slice it in small gnocchi pieces, about 2 cm long.  Shape gnocchi by either using a fork or a honey dipper. Dust the fork/honey dipper in flour before using.  then Place gnocchi on a tray.

7.  Fill a large pot with water and Add salt.

8.  Bring water to a boil and Add gnocchi.  when they start rising to the surface, they are ready. take them out and serve them right away with a sauce on top.

The gnocchi was quite good for only really being two ingredients.  it did lack a bit of the chewiness and richness that you get from the egg in normal gnocchi but it is an excellent alternative.  make sure that you use a gluten free flour blend or mix as you need some of those ingredients to help bind the dough.  in all it was actually quite easy to make and didn't take that much time.  fresh pasta always tastes so much better than dried pasta and it cooks way faster.  next time i will try this recipe with sweet potatoes, i'm sure it will be just as tasty!

 

 

cooking, gluten freeJackie Wongpasta, gnocchiComment