How to make Italian gluten free gnocchi

How to make gluten free gnocchi

Of all the Italian fresh pasta options existing, these gluten free gnocchi definitely have a place in my personal top 3. They are soft, flavorful and heart warming. Gnocchi are perfect with all the sauces you can imagine, but especially with basil pesto sauce, meat tomato sauce (like this one) or even melted cheese and butter.

The best potatoes to make gluten free gnocchi are old potatoes, with wrinkly skin. As a consequence, they will need less flour, because they have less water. Too much flour means hard and gummy gnocchi, we don’t want this.

Likewise, the best way to cook potatoes for this recipe is steam them. Or if they are not old, you can also bake them in the oven on a layer of salt. This will remove the excess water from the potatoes. You will need to bake them at 200°C / 400°F for one hour or so, until tender.

DON’T boil the potatoes. They will need a lot of flour and this means, once again, gummy gnocchi.

Italian gluten free gnocchi

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Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

40

minutes
Cooking time

5

minutes
Total time

45

minutes

Ingredients

  • 700 g (6 medium) Potatoes

  • 80 g (8 tbsp) rice flour

  • 1 medium egg

  • 1 pinch nutmeg (optional)

  • 1 tsp fine salt

How to

  • Peel the potatoes, wash them and cut in small pieces.
  • Steam the potatoes (it’s better not to boil them, see notes) until tender (approx. 20 minutes).
  • Smash them in a large bowl with a fork or with a potato ricer.
  • Add the salt, the egg and, optionally, the nutmeg.
  • In a bowl or on a clean table, mix together the flour with the potatoes, to form a soft dough, it should not stick to your fingers. If needed, you can add a tbsp of flour, until the dough is not sticky anymore.
  • On a lightly floured surface, cut small amounts of dough to form ropes and cut small pieces (thumb-sized).
  • Make sure to toss the gnocchi with a generous amount of rice flour so that they don’t stick together.
  • Bring a large pot of water to boil, add a tbsp of salt and cook the gnocchi. They are ready when floating to the top.
  • Add your favorite sauce and serve right away.

If you like traditional Italian recipes converted into gluten free versions, you might also appreciate this easy recipe for fresh pasta (CLICK HERE) or these cream filled pastry shells, perfect for a very fancy breakfast (CLICK HERE FOR THE RECIPE).

And I highly suggest you to follow my Pinterest page or Instagram, to keep updated on the latest recipes!

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