- 3 c Red Potatoes, cooked and shredded
- 1 3/4 - 2 c All Purpose Gluten-Free Flour Mix
- 1/2 t Salt
- 3 T Potato Water
If you prefer a finer consistency in your potatoes you could mash them up a bit or use a vegetable sieve (food mill).
I know! I'm one of those people who just can't leave well enough alone. I saw the corn meal and thought, "Why not?!" Once in a while, bummer experiments occur and I have to chalk them up to "expanding my horizons". :-) Luckily this was not one of those times. Whew!
All total, from start to finish, this will take a little over an hour. Most of the time will be waiting for the potatoes to cook. The time can be sped along if the microwave is used.
- Add any seasonings you wish to the ingredients prior to cooking or add your favorite sauce afterwards and enjoy.
- If you'd like to make these ahead and freeze, they freeze nicely. Lay the cooked Gnocchi out on a parchment lined cookie sheet and freeze about 4 hours. Once frozen, they can be placed in a sealed container.
P.S., What did you think? What did you do differently? Did you serve these as an appetizer or a main dish?
Please share me with your friends! Please forward this post to your friends or better yet share on Facebook, Twitter, and Google+. THANKS! Your comments and help in spreading the news about this site is ALWAYS appreciated! Be sure to sign up to receive future articles delivered directly to your inbox.