Gluten Free Gnocci Recipe

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Gluten Free Gnocci Recipe

by Gluten Free Kiwi
(Christchurch)

Gluten Free Gnocci Recipe

What you Need To Make Gluten Free Gnocci
1kg Van Rosa Potatoes (or a dry variety of potatoes)
Salt and Pepper To Season
50g Butter
2 Egg Yolks
2 Cups of Potato Flour
1 Jar of Gluten Free Pesto

How To Make It: Gluten Free Gnocci Recipe

Wash the potatoes, fill a large pot with cold water, add salt and cook for 20 minutes until almost cooked.

Pour out until there is only 3 cm of water in the bottom of the pot and steam until completly cooked (when skin starts to break it makes it easier to peel them later).

Pour out the remainder of the water and soak up any excess moisture with a paper towel. Peel the potatoes making sure you do not waste any good potato and place into a large bowl.

If you have a potato ricer put the potatoes through this to remove all lumps and produce a light and fluffy mix.

Or you can do as I do and mash them until they are soft and fluffy then crush out any remaining lumps with your hands.

Add the butter, egg yolks and a good serve of salt and pepper and mix together until combined.

Stir in one cup of potato flour and knead with your hands until firm, then slowly add the remainder of the flour until the dough is firm (you may need to adjust the amount depending on the moisture level of the potatoes)

Boil a large pot of water and add a pinch of salt. Make a test gnocci the size of a teaspoon and roll into a ball and drop into the boiling water.

It will take a few minutes to cook and should rise to the top of the water and bob up and down. Once bobbing remove from the water and test. (If the mix is to dry it will be stodgy and heavy, if its to wet is will fall apart as you cook it. You will need to adjust the egg, flour and potato ratio to get the mixture right.)

One you get the consistency right separate into 6 parts and roll into long skinny strips then cut into 3 cm pieces and roll into a ball. Place the balls on a plate and keep them in the fridge

for 30 minutes until firm.

Boil the pot of water. Shape the balls as desired this is easy to do with a teaspoon then drop them into the boiling water.

Make sure not to over fill the pot you want to be able to see when they float to the top.

Once cooked for a few minutes and bobbing up and down remove from the water with a slotted spoon.

Drizzle with butter and your favorite pesto, or with a

vegetable ragoo.

This recipe can take some perfecting, its a little time

consuming... but very worth it. I recommend making a double batch and freezing half the Gnocci before you boil them, you can throw them in the boiling water from frozen and as they are small they cook reasonably quickly.

DELICIOUS comfort food for a winters day.

Serves 4-6 People - I like to eat mine with a grilled chicken on

a bed of spinach.

* NOTE

This gluten free Gnocci recipe was inspired by one I found in Healthy Gluten Free Eating by Darina Allen and Rosemary Kearney.

I recommend this book its full of great information and every single page makes me drool!... But not in my cooking ;) Made a few adaption as its a UK cook book but great where every you live in the world.

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