Gluten Free Potato Gnocchi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4-5
Ingredients
  • 600 grams of mashed Russet or Idaho potatoes (weighed after mashed)
  • 70 grams white rice flour
  • 30 grams potato flour
  • 1 tablespoon tapioca flour
  • 3 tablespoons of vegetable oil
  • 2 egg yolks
  • 1 tablespoon grated Parmesan cheese plus extra when serving
  • ⅛ teaspoon of salt
  • pinch of nutmeg
Instructions
  1. Turn the oven to 400 ˚F.
  2. Scrub clean the potatoes, wash and dry, remove eyes and any surface blemishes. Bast with oil.
  3. Using a fork, prick the potatoes in a couple of places this way allowing the steam to release.
  4. Bake the potatoes until soft, approximately 1 hour or more. Depends on the size of the potatoes used. The microwave could also be used.
  5. Let the potatoes cool and then peel.
  6. Rice the potatoes with a fine potato ricer.
  7. Weigh the mashed potato to make sure you have the correct amount.
  8. Weigh all the flours. When using gluten free flours it is important it is weighted.
  9. Separate the egg yolks from the whites.
  10. On the kitchen counter of a large cutting board combine all the ingredients. Don't knead the dough because it can become gummy.
  11. Form the dough into a ball and cover with a towel so that it won't dry.
  12. Cut a piece of the dough and roll it with both hands on the kitchen counter or large cutting board until you have a "rope" about the thickness of your thumb. If the dough sticks to the working surface sprinkle some rice flour.
  13. Cut it into 1 inch pieces. Take each dumpling and flip with your index finger against the inside of a fork. You can also use the inside of a cheese grater or a gnocchi board.
  14. As you prepare the gnocchi place them on a cookie sheet with a non stick mat.
  15. Cook the gnocchi in boiling well-salted water. As soon as the gnocchi rise to the surface of the water they are ready.
  16. Transfer the cooked gnocchi to an oven ready bowl and dress them with the tomato sauce and Parmesan cheese.
  17. The gnocchi will be cooked in batches, so for every batch you will be pouring a layer of tomato sauce and sprinkling Parmesan cheese.
  18. When all the gnocchi have been cooked bake the them for 10 minutes at 350 ˚F.
Recipe by Belmondo Foods at https://www.belmondofoods.com/gluten-free-potato-gnocchi/