Potato Gnocchi Gluten Free

4
Servings
60m
Prep Time
15m
Cook Time
1h 15m
Ready In


"I was searching the net a few months back for a Gf gnocchi recipe and found this one mentioned a few times. So I cannot take the credit for this one. I found it on a few sites but got this recipe from "Italy on my mind". I made this and served with a rich tomato sauce, and it worked perfectly ~ light and fluffy and it was just so good."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (229.3 g)
  • Calories 249.3
  • Total Fat - 2.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 52.1 mg
  • Sodium - 340.7 mg
  • Total Carbohydrate - 50.7 g
  • Dietary Fiber - 7.6 g
  • Sugars - 2.3 g
  • Protein - 8.8 g
  • Calcium - 34.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.3 mg

Step 1

Scrub the potatoes, and place whole potato's in a saucepan 3/4 full of cold water.

Step 2

Bring the potato's to boil and boil for about 20 - 25 minutes, (test the potatoes with the tip of a sharp knife or fork to see if they are done) you may need to remove one at a time until they are all done.

Step 3

Drain potato's then peel & mash, or put potato's through a potato ricer and then spread them out onto a board or tray to cool slightly.

Step 4

Making a well in the center of the potatoes (whilst they are still warm) break an egg in the center of the potatoes then sprinkle over the cup of potato flour and salt. You can do this in a bowl or work on the board/tray.

Step 5

Mix with your hands until the mixture is mixed through to soft but pliable dough.

Step 6

Do not overwork the dough ~ adding a little more flour if necessary.

Step 7

Roll dough into a sausage or rope like shape's about 1-2 cm wide, then cut into uniform bite size pieces. (If you find the dough is drying out whilst working, then cover with some plastic wrap whilst working on the gnocchi).

Step 8

For prepared gnocchi: Use a wet tea towel to cover the prepared gnocchi to prevent them from drying out.

Step 9

Boil water a large saucepan & add 1 teaspoon of salt dropping about 1/4 of the gnocchi into the water,(do not overcrowd the saucepan) return the water to a boil & when the gnocchi floats, which takes 3-4 minutes remove gnocchi from the saucepan with a slotted spoon & continue cooking batches until completed.

Step 10

Serve with your preferred sauce and top with grated parmesan cheese if desired.

Tips & Variations


No special items needed.

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