Gluten free potato gnocchi
Ingredients
- 1kg starchy potatoes (see notes, preferably Russett Burbank)
- olive oil, for the potatoes
- 2 extra large eggs
- 160g (1 cup) fine white rice flour
- 60g (1/2 cup) tapioca flour (see notes)
- water, as necessary
Instructions
To make the gnocchi:
- Preheat the oven to 180C/356F. Rub oil over the potatoes, group them together and tuck them in with a piece of foil. Bake for one hour or until a knife easily slides through the biggest potato.
- Once cooked, remove the potatoes from the oven. Use a fork to hold them steady (they will still be hot) and a knife to peel the skin off each potato. Weigh the peeled potatoes - you should have 750-800g.
- Use a potato ricer or masher to break up the potatoes while they're still hot. Set them aside and allow them to cool to a hand comfortable temperature (and one that won't cook the eggs).
- Add the remaining ingredients and stir to combine. Get your hands into the mixture and squish it through your fingers to bring it into a ball. Take a small piece and roll it into a small gnocchi with your fingers. If it breaks apart into floury bits in your palm, it needs more liquid. Add 1 tablespoon of water at a time until you reach a consistency whereby you can form individual gnocchi easily.
- You can form each gnocchi individually or roll a larger piece into a log and cut it into gnocchi pieces. Each gnocchi should be about a teaspoon or two of dough in size.
To cook the gnocchi:
- Fill a medium saucepan with well salted water and bring it to a low boil. Aggressive boiling is no good here - keep it to a simmer. Add about 10-15 gnocchi to the pot and allow them to rise to the surface. Cook them for an additional 2-3 minutes before promptly removing from the liquid with a slotted spoon. Repeat until you have cooked all the gnocchi.
- Spoon a sauce of your choosing over the gnocchi and serve. Leftovers keep well in the fridge for 2-3 days.
Notes
This gnocchi can be baked from raw in a sauce with no issue. I recommend my FODMAP friendly tomato sauce with some cheese on top.
The gnocchi can be cooked from frozen, although I found it to be a little more mushy than fresh. I recommend cooking the fresh pasta and keeping leftovers in the fridge for lunches.
The longer you cook gnocchi, the mushier it will become. It is important to cook the gnocchi only for the allotted time.
On that note, it's also important to ensure each gnocchi is small - 1-2 teaspoons of dough per gnocchi. The gnocchi swells during cooking. Larger gnocchi take longer to cook, so you are more likely to end up with mushy edges and raw innards for your gnocchi.
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