Gluten-Free Gnocchi Recipe
With a fork and a bit of finesse, learn how to make soft and pillowy gnocchi that look just like they came straight from Italy!
Servings: 4 servings
Ingredients
- 2 tablespoons rock salt or coarse sea salt/kosher salt
- 2 pounds russet potatoes unpeeled
- 1 large egg
- 1 large egg yolk
- 2 teaspoons kosher salt or sea salt
- 1 pinch nutmeg
- 1 cup rice flour plus more as needed
- ¼ cup tapioca flour
- ¼ teaspoon xanthan gum
Instructions
- 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 dough should be slightly sticky, but not so sticky that it's difficult to handle.
- You can prepare the dough and refrigerate it for up to a day. Bring it to room temperature before shaping and cooking.
- 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.
- Mama says, “Make sure to always check your labels!”
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 80g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 4688mg | Potassium: 1002mg | Fiber: 4g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 3mg