If you ever wondered what it was like to eat delicious soft pillows of yumminess for dinner, then this recipe is for you. Gnocchi is an amazingly soft pillowy pasta that can be served in a variety of sauces. It takes a bit of patience to pull off this recipe, but trust me… IT IS TOTALLY WORTH IT!
Gluten-Free Homemade Gnocchi
1 large Russet Potato (needs to be at least 8 oz)
1/2 cup gluten-free all purpose flour blend
2 tbsp extra virgin olive oil
1 tsp salt
1 1/2 cups of marinara sauce
Parmesan cheese, for serving (I prefer shaved, but any type will work)
- You can substitute any sauce for the marinara sauce that you would like
- Here are some suggestions:
- Basil Pesto
- Carbonara Style
I don’t know about you but I am excited. So let’s get started.
1.Bring a pot of water to a boil and then add potato, prick a few holes in it, and boil until tender and a fork can go through it easily. This may take anywhere from 25 to 30 minutes.
2. Once the potato is done, transfer it into a bowl that is filled with ice water.
3. Once completely cooled down, carefully peel off the potato skin.
4. Use a grater to grate the potato into fine pieces. You will need 1 cup of potato that is tightly packed for the recipe. (You can also use a ricer for the potato if you happen to have one)
5. In a large bowl add your 1 cup potato, gluten-free flour, salt, and olive oil. Mix together well.
6. Take your dough and place it on a light floured surface. Knead the dough together for 2 minutes. (Be mindful that because there is no gluten in the flour this may take longer and you will also need to be a little tender to the dough)
7. Separate the dough into 4 pieces.
8. Roll the dough out into long rope pieces as best as you can. (Because this is Gluten-Free Flour it does not bind as well together.. I try to get it as best as i can into a rope and then cut it into pieces)
9. Cut the rope into 1-inch pieces. You want to make sure that the pieces stay separate on the cutting board so that they don’t get stuck. Take the cut pieces and kinda smush them together with your fingers to create a more solid form.
10. Bring a medium pot of water to a slow boil, add salt to the water. In another medium pot, heat up your sauce.
11. Once water has come to a boil, add gnocchi into the water using a slotted spoon and lowering it into the water.
12. Once gnocchi begin to float, they are ready to be removed. This takes about to 3 minutes.
13. Using slotted spoon, transfer gnocchi into sauce. Repeat steps 11 to 13 until all gnocchi are cooked.
14. Serve gnocchi with Parmesan and Gluten-Free Garlic Toast. Enjoy!