Gluten Free Gnocchi Recipes

GNOCCHI (GLUTEN FREE)

Steps:

• Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
• In a large bowl, incorporate the potato, egg, cheese and seasonings.
• Add the gluten free flour to the potato mixture.
• Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
• Cover and refrigerate for 30 minutes.
• Divide the dough into 4 equal portions.
• On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
• Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
• Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
• Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

HOMEMADE GLUTEN-FREE GNOCCHI

Steps:

• 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.

GLUTEN FREE GNOCCHI

Steps:

• Peel the potatoes and slice them into squares and place them into boiling water. Cook them until just softened. Drain them and mash them well. Allow to cool for at least 10 minutes.
• Mix the potatoes with the rest of the ingredients well. Refridgerate for at least 2 hours.
• Dust the dough with rice flour to keep it from sticking as you work with it.
• Separate the dough into 4 - 6 pieces. Make these into twisty tie pieces that have a diameter of 1/2 inch. Slice them into 1/2 inch long chunks.
• In a large pot with salted water. Boil the gnocchi for about 5 minutes and they rise to the surface of the water and are softened.
• With a slotted spoon, take the cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water. Serve these up with warm or melted butter or tomato sauce.