Gnocchi Gluten Free Recipes

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.

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".