To my surprise, there weren't a lot of GF recipes for gnocchi out there. As most of you know, I prefer to find someone who has had success and try their recipe first. This one comes from LaughingLemonPie.com. To my surprise, it WAS super easy! My version is a little scaled down from the original recipe (there is only two of us eating here), but it wouldn't be difficult to make larger batches again.
Gluten Free Gnocchi
- 2 russet potatoes
- 2 egg yolks
- approx 1/2 cup potato starch
- approx 1/4 cup white rice flour
- 1/2 tsp salt
- Boil or bake the potatoes until soft, skin on. Let cool, and then peel them.
- Mash or whip until smooth, no chunks. (I used my food processor)
- Scoop onto your counter top, using rice flour to prevent sticking.
- Make a well in the center of your potatoes and add your egg yolks.
- Slowly mix in the flour and salt, until the mixture no longer sticks to your fingers. You may need more flour than I have listed. (I found this worked much better on the countertop than in a bowl, because you could add infinite amounts of flour/starch to your mixture when stirring in a bowl. Mix it with your hands on the countertop, only kneading as much as necessary to combine the potatoes and flour.)
- Divide your dough into smaller sections, and roll each section out into a thin log. Using a knife, cut your log into small chunks.
- Dip your dough chunks in flour and roll them into smooth balls. If you wish to have the true gnocchi shape, use a fork to create the dimples.
- At this point you can choose to freeze your gnocchi on a baking sheet, or boil them to serve.
- Gnocchi are ready when they float to the top of boiling water.
I served mine with a sage cream butter sauce. To make this I melted 1Tbsp of butter in a sauce pan, added 1 tsp chopped fresh sage and fried it for a few minutes, and then poured in about 1/2 cup heavy cream. Once it came to a boil, I poured it over my gnocchi.
Adapted from LaughingLemonPie.com