Even without gluten, this gluten-free gnocchi has a bouncy texture and a potato flavor. This dish employs an old Italian cooking technique whereby cooks would toss potatoes into a fire or cooling oven to avoid wasting the heat. The excess baked potatoes were turned into gnocchi since they have a beautiful roasted potato flavor and very little moisture, which is the key to firm gnocchi.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 1 ½ pounds potatoes
- 1 egg at room temperature, lightly beaten
- ⅓ cup potato starch
- 1 tablespoon sweet rice flour
- ½ teaspoon fine salt
- 2 tablespoons rice flour, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
- Bake potatoes in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
- Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well.
- Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
- Dust the work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
- Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.
- Substitute arrowroot flour for the sweet rice flour if desired.
- If not cooking right away, roll the gnocchi in rice flour and arrange on a baking sheet about 1/4 inch apart. Let rest, about 5 minutes. Refrigerate for up to 24 hours or freeze up to 6 months. (Once cooled or frozen, the gnocchi won’t stick together so you can transfer them from the baking sheet to freezer bags.)
- Frozen gnocchi will take about 3 minutes to cook. Thawed, they can be added directly to your favorite sauce that has already been heated. The texture of cooled or frozen gnocchi may differ from fresh.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 160 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Everything actually stayed together and was delicious. I used 6 Russet Potatoes. Pasta cooks in minutes. Tomato Sauce this time. Wild Mushrooms and Cream Sauce next time. I will make this again.
This was a great recipe, since I’ve been wanting to try gnocchi for a while, and the last person in my house recently developed gluten intolerance. I scaled down the recipe a bit because I had less leftover baked potato than in the recipe but it turned out fine. Really good in alfredo and creamy sauces. After they rose to the surface while cooking, I seared them in an oiled pan. Amazing! Tip though, they do not freeze well.
So easy to make and so delicious!