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–+ servings

Gluten Free Homemade Potato Gnocchi

These pillowy gluten free potato gnocchi are just as good as the classic version. Perfect for a cozy homemade dinner any night of the week.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 378 kcal
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Equipment

  • potato ricer

Ingredients
  

  • 2 lbs Russet Potatoes
  • 1 1/2 cups Gluten Free All-Purpose Flour
  • 1 large Egg
  • 1 tsp Salt

Instructions
 

  • Wash the russet potatoes and boil them whole with the skin on until tender, about 45 minutes. Drain and let cool just enough to handle.
  • Peel the skins off the warm potatoes and press the flesh through a potato ricer or mash them until completely smooth and lump-free.
  • Spread the mashed potatoes on a clean surface to let the steam escape. Sprinkle the gluten free all-purpose flour and salt over the potatoes, and crack the egg into the center.
  • Gently use your hands to bring the mixture together, kneading lightly until a soft dough forms. Do not over-knead.
  • Divide the dough into 4 sections. Roll each section into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pillows.
  • Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches; once they float to the surface, let them cook for 1 more minute before removing with a slotted spoon. Serve with your favorite sauce.

Nutrition

Serving: 1servingCalories: 378kcalCarbohydrates: 82gProtein: 8gFat: 2g
Keyword gluten-free, homemade gnocchi, Italian pasta, potato gnocchi
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