Gluten free gnocchi recipe

Gluten Free Gnocchi with Mushroom and Pea Cream Sauce

Recipes shouldn't just be a list of ingredients with obscure directions. A recipe needs to teach the recipient how to recreate the dish the writer has made.

Gnocchi can be intimidating to many people but with a good set of instructions and the consistency of dough, you'll want to make it all of the time.

Although the base for gnocchi (pronounced nywak-ee) is potato, regular all-purpose flour is usually also added. When eating gluten free, you may feel like you'll never be able to enjoy these tender dumplings again. But alas, there is hope.

Before you embark on this adventure, read through the recipe and understand what it is happening. It's important to follow the steps since the texture and temperature really makes a difference. It might take a little longer, but it pays to follow these steps. You'll have a better dough.

Once the gnocchi are made, freeze any leftovers on a baking sheet or dish in the freezer. Once frozen, place in a freezer bag for next time.

You can serve these tender potato pillows with a mushroom and pea cream sauce, pesto or a simple marinara. Be careful not to stir too much. Without the gluten, they can become a little mushy if overmixed.

Gluten Free Gnocchi

Ingredients:

• 2-2 1/2 lb russet potatoes (about 4 large)
• 1 cup white rice flour
• 3/4 cup potato starch or flour
• 1/4 cup corn starch
• 1/2 tsp xanthan gum
• 1 tablespoon melted butter or olive oil
• 2 eggs
• 1 1/2 tsp salt

Directions:

1. Scrub potatoes and poke 3-4 times with a fork. Bake in a pre-heated 400° oven or 375° convection for about an hour or until soft inside. Baking the potato keeps the moisture down and is better than boiling potatoes for this recipe.

2. While the potatoes bake, mix the rice flour, potato starch or flour and corn starch.

3. When potatoes are soft, remove from oven and cut in half lengthwise. Cool until you are able to handle them. Scoop potatoes out with a spoon and place into a potato ricer. This removes the lumps. If you don't have a potato ricer, mash with a fork until there are no lumps.

4. Cool potatoes slightly.  They should not be hot. In a large bowl, add potatoes, xanthan gum, butter or oil, eggs and salt. Mix briefly. Add about half of the flour and mix. Continue to add flour until the dough comes together but is no longer sticky. It should almost feel like play dough; tacky but not sticky. You may not need all of the flour. If you need more, add a little rice flour and/or potato starch or flour. Reserve some flour for your work surface.

5. Roll pieces of the dough on a floured work surface into ropes, about 3/4" thick. Cut pieces about 1" long.

6. Using a fork, roll the gnocchi pieces from the top to the bottom, giving it a ridged look. Once all pieces are rolled, it is recommended to allow gnocchi to sit out for 15-20 minutes to dry out. They can be cooked at that point or frozen (see notes above).

7. Bring a large pot of water filled about 2" from the top, to a boil. Cover the pot to bring the water to a boil quicker. Once boiling, add 1-2 tsp of salt. Gently place gnocchi into the water and stir with a slotted spoon.

8. Cook until all gnocchi are floating on top, stirring occasionally. Cook 1 more minute. Remove with a slotted spoon (draining can cause the gnocchi to stick together).

9. Serve with mushroom and pea cream sauce, pesto or tomato sauce.