avatarAuthorParkash BainsCategory, DifficultyBeginner

Yields4 Servings
Prep Time30 minsCook Time5 minsTotal Time40 mins

Gluten Free Gnocchi — Gnocchi has got to be my most favourite pasta. Unfortunately, it was one of the things I had to give up about a year ago due to a gluten intolerance. For all you gnocchi lovers out there, here is a gluten free version which not only tastes as good as the real thing but doesn’t weigh you down. It’s very easy to make and can be frozen for later use. You can also make a variation of this recipe by using fresh spinach. See below.

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Gluten Free Gnocchi

 ¾ cup of white rice flour
 ½ cup gluten free flour
 2 eggs
 1 tbsp salt
 1 tbsp olive oil
 3 large Yukon Gold or other yellow flesh potatoes
 ½ cup liquid (water or milk)

1

Peel potatoes and cut them into 1-1.5 inch cubes. Cook in microwave for approximately 6 minutes ( cook 3 times for 2 minutes each time). I use a microwave steamer; but any dish will do (potatoes cooked in water retain too much of water and need more flour, making the gnocchi harder). Mix after each. Don't worry too much about the timing. If they get overcooked a bit, they will be easier to mash. Mash potatoes well and add salt to taste. Let cool.

2

Combine flours and salt. Mix well. Crack eggs into a separate cup and whip well with a fork.

3

Combine all ingredients in a large bowl. Mix well with a spoon first. If too dry add a bit of milk or water. Then use your hands to knead.

4

Take the dough out of the bowl and place on a clean dry surface with a bit of flower spread on it (counter or cutting board). Continue kneading the dough until the consistency of a bread dough.

5

Make the dough into a ball and cut into 4-5 portions. Make each into a 1 inch thick long roll (thick noodle shape). Cut them into 3/4 inch pieces. Use a fork to imprint lines into each one. (see the photo). Place them all onto parchment paper until all are done. They can be left to sit at room temperature until ready to boil.

6

Bring water to boil in a large pasta pot (with 1 Tbs each of salt and olive oil).

7

Put all gnocchi into the boiling water and mix to prevent them from sticking. After 2 to 3 minutes when they all come to the surface, keep boiling for another minute. Strain well, run cold water through to stop them from further cooking and sticking together. Drizzle some olive oil and mix.

8

Serve in your favourite sauce or simply pan fried with some garlic, herbs and parmesan cheese.

9

VARIATION In a blender, mix 1/2 cup of liquid and a handful of spinach until very smooth. Use this as your liquid in the recipe.

Ingredients

 ¾ cup of white rice flour
 ½ cup gluten free flour
 2 eggs
 1 tbsp salt
 1 tbsp olive oil
 3 large Yukon Gold or other yellow flesh potatoes
 ½ cup liquid (water or milk)

Directions

1

Peel potatoes and cut them into 1-1.5 inch cubes. Cook in microwave for approximately 6 minutes ( cook 3 times for 2 minutes each time). I use a microwave steamer; but any dish will do (potatoes cooked in water retain too much of water and need more flour, making the gnocchi harder). Mix after each. Don't worry too much about the timing. If they get overcooked a bit, they will be easier to mash. Mash potatoes well and add salt to taste. Let cool.

2

Combine flours and salt. Mix well. Crack eggs into a separate cup and whip well with a fork.

3

Combine all ingredients in a large bowl. Mix well with a spoon first. If too dry add a bit of milk or water. Then use your hands to knead.

4

Take the dough out of the bowl and place on a clean dry surface with a bit of flower spread on it (counter or cutting board). Continue kneading the dough until the consistency of a bread dough.

5

Make the dough into a ball and cut into 4-5 portions. Make each into a 1 inch thick long roll (thick noodle shape). Cut them into 3/4 inch pieces. Use a fork to imprint lines into each one. (see the photo). Place them all onto parchment paper until all are done. They can be left to sit at room temperature until ready to boil.

6

Bring water to boil in a large pasta pot (with 1 Tbs each of salt and olive oil).

7

Put all gnocchi into the boiling water and mix to prevent them from sticking. After 2 to 3 minutes when they all come to the surface, keep boiling for another minute. Strain well, run cold water through to stop them from further cooking and sticking together. Drizzle some olive oil and mix.

8

Serve in your favourite sauce or simply pan fried with some garlic, herbs and parmesan cheese.

9

VARIATION In a blender, mix 1/2 cup of liquid and a handful of spinach until very smooth. Use this as your liquid in the recipe.

Gluten Free Gnocchi