What is the best combination of soft, fluffy, light, and sturdy? This is not your favorite pillow. You won’t want these!
It’s the perfect recipe for a family night or a fun date. They are as much fun to prepare as they are delicious. Grab four simple ingredients, and start your water boiling.
What is Gnocchi
Gnocchi is often confused with pasta because it is Italian and is usually served as part of the primo in traditional Italian dishes. It is a type of dumpling that’s made from flour, potatoes, eggs, and salt.
This gluten-free recipe uses the Minimalist Bake Gluten-Free Blend for Gnocchi. It’s as fluffy and as pillowy as real Gnocchi. This is the perfect base for all of your favorite Italian Sauces.
How to make gluten-free Gnocchi
The Gnocchi must first be mashed! We tried several methods and found that the best texture was achieved by slowly baking russet potatoes directly on the oven rack. The best potato variety for Gnocchi is russet because it has a dry, fluffy texture and a pleasant, neutral flavor.
Then, add the egg. The egg is essential to this recipe, as it not only binds and gives structure to the Gnocchi but also helps them get fluffy and cooked perfectly when they are boiled.
After the dough has been mixed, you can start shaping the Gnocchi. Once the dough is rolled into a “snake,” cut it into 1-inch-long pieces, and then use a fork to create the classic gnocchi line. After a quick trip in the hot tub (boiling …),) the Gnocchi are ready to be served however you desire!
1 lb russet potatoes
1/4 teaspoon sea salt
One large egg, lightly beaten
One cup MB:1 gluten-free flour blend (plus additional for dusting).
Preheat your oven to 350°F (176 C). Place the potatoes on the middle rack. Bake the potatoes for about 1 hour, 25 minutes to 1 hour 30, until a knife can easily pierce them.
Allow the potatoes to cool for 10 – 15 minutes or until they’re cool enough to touch.
In the meantime, lightly dust an oven sheet with flour. Set it aside. Bring a large pot full of water to the boil.
When the potatoes have cooled enough to handle, slice them in half. Remove the filling. Make sure no skin is mixed in. Filling should be placed in a medium-sized mixing bowl. Add the salt, and mash the potatoes with a fork. You want them to be super smooth. You can also pass them through the potato ricer. Let the potatoes cool for another 5 to 8 minutes after smashing. The potatoes should be cool enough so that the egg does not cook.
Add the egg and gently fold it into the potatoes once they are cooled. Fold in half the flour and continue to work it in until all the flour has been absorbed. Fold in the remaining flour. Bring the dough together with your hands. You want to work the dough as little as you can to keep it light.
Divide the dough into four quarters. Working with only one quarter at a time while covering the rest with a kitchen towel.
Roll the dough out to a snake of about a 1/2-inch diameter. Cut the snake into 1-inch-long pieces with a knife. Roll each piece on the back of a knife to create the iconic Gnocchi ridges. Place each Gnocchi on your lightly dusted baking tray. Repeat the same step with the remaining three quarters.
After all your Gnocchi have been shaped, gently drop them into the boiling water for 3-4 minutes. It doesn’t take long for them to be cooked through. Use a strainer once the Gnocchi are done to remove them from the water. Enjoy them with your favorite sauce. We like Pesto or Marinara. You can also serve them with crisp sage and red pepper flakes. The leftovers can be kept in the refrigerator for up to two days.
They are best eaten fresh, but they can be frozen and boiled later. Simply place frozen Gnocchi directly from the freezer in boiling water to cook. It may take an extra minute for them to cook.