Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle with the coarse salt. Set aside.
Scrub the potatoes thoroughly and prick them with a fork. Place on the prepared baking sheet.
Bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let the potatoes cool slightly.
When the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.
Add the egg, egg yolk, kosher salt, and nutmeg to the potatoes.
In a separate bowl, whisk together the rice flour, tapioca flour, and xanthan gum.
Gradually add the flour mixture to the potatoes, stirring until a dough forms.
If the dough is too sticky, add a little more flour 1 tablespoon at a time.
Divide the dough into 4 equal pieces.
On a lightly floured surface, roll each piece of dough into a log about 1-inch thick.
Using a sharp knife, cut the logs into 1-inch pieces.
Roll each gnocchi piece over the tines of a fork to create a classic ridged shape or shape as desired.
Bring a large pot of salted water to a boil over high heat. Carefully drop the gnocchi into the boiling water. Cook for 2 to 3 minutes, or until they rise to the surface and are cooked through.
Drain the gnocchi and toss them with your favorite sauce. Serve immediately.
Notes
Russet potatoes, which are high in starch, are essential to producing fluffy gnocchi.
Prick the potatoes with a fork to help them release moisture while cooking. Baking them on a layer of salt also helps absorb any additional moisture.
The baked potatoes are ready when they’re tender, but not mushy.
The gnocchi dough should be slightly sticky, but not so sticky that it’s difficult to handle.
While russet potatoes are recommended for making gnocchi due to their high starch content and fluffy texture, you can experiment with other types, though the texture may vary.
To make gnocchi without xanthan gum, you can substitute it with alternatives like tapioca flour or cornstarch. These substitutes also help with binding the ingredients and providing a similar texture.
To store: Store gluten-free gnocchi in an airtight container in the refrigerator for up to 3 days.
To freeze: The gluten-free gnocchi can be frozen for up to 3 months.
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