Wednesday, August 15, 2012

Gluten-Free Potato Gnocchi

Potato Gnocchi sounds so innocent until the secret is revealed that it often contains wheat. Who knew, right?!

  • 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

You can use any type of potatoes.  I like the softness this potato adds to the gnocchi and the added color the red skins provide by leaving them on.

If you prefer a finer consistency in your potatoes you could mash them up a bit or use a vegetable sieve (food mill).

Using a hand mixer, slowly add the dry ingredients.  Once you can somewhat pinch the potato mixture together and it holds, start adding the water.  I happened to have some corn meal on hand so I added it in with my flour mixture which luckily added a little extra flavor and nice texture.

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!

You'll want to work the dough until it is a pizza-dough like consistency.

Add a couple Gnocchi to boiling water.  They will initially sink to the bottom of the pan and then float.  Allow to cook about 3-5 minutes.

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.
I hope you are able to once again enjoy these little goodies.  They are so tasty with sauce, fried and dipped in sauce, or baked and then sauce added.

P.S., What did you think?  What did you do differently?  Did you serve these as an appetizer or a main dish?

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