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Homemade Gluten-Free Gnocchi
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Create gluten-free gnocchi using rice flour, eggs, and baked potatoes for a delicious Italian dish suitable for all.
Ingredients:
  • 1.5 pounds potatoes
  • 1 egg at room temperature, lightly beaten
  • 0.33333334326744 cup potato starch
  • 1 tablespoon sweet rice flour
  • 0.5 teaspoon fine salt
  • 2 tablespoons rice flour, or as needed
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Use a fork to prick each potato a few times, then place them on a baking sheet.
  • Bake the potatoes in the preheated oven until tender when pierced with a knife, approximately 50 minutes. Allow them to cool until easily handled, around 10 minutes.
  • Peel the potatoes and mash them using a ricer or food mill into a large bowl. Create a well in the center and add the egg, then mix thoroughly.
  • Combine potato starch, sweet rice flour, and salt in a bowl, whisking until well mixed. Sprinkle the mixture over the potatoes and stir until a soft dough forms. Slice the dough into 4 equal parts using a knife or pastry cutter.
  • Sprinkle rice flour on the work surface to prevent sticking. Roll out a piece of dough into a 1-inch diameter rope. Cut into 1-inch gnocchi. Use a fork to gently create ridges on each one. Repeat process with the rest of the dough.
  • Gently remove any extra rice flour and allow the gnocchi to rest for approximately 5 minutes.
  • Bring a pot of salted water to a boil, then gently drop in batches of gnocchi. Cook without stirring until they float to the surface, which should take 1 to 2 minutes. Use a slotted spoon to remove them from the water.

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