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.
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).