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.
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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.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 82g | Protein: 8g | Fat: 2g
Calories: 378kcal
Cost: $6