Homemade Gluten-Free Gnocchi recipe
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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
Nutrition Info
- 107 caloriescarbohydrate: 22.6 gcholesterol: 23.3 mgfat: 0.8 gfiber: 2 gprotein: 2.8 gsaturatedFat: 0.2 gservingSize: -sodium: 159.6 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Homemade Gluten-Free Gnocchi
Directions
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Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
Bake 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 mashed potatoes with a wooden spoon 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 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.