The gluten free gnocchi recipe you were looking for
Whether you are avoiding gluten for health reasons or simply want to make your GF friends happier, we got the Gluten free gnocchi recipe you are looking for. All Italian recipes can easily be turned into a Gluten free one, however, they sometimes require special attention and a few tricks not to lose taste and texture. And since you need just a bit of flour to make Gnocchi, they are indeed one of the most adaptable Italian dish.
Choose the right Gluten Free flour
The first step to make your Gluten Free gnocchi is, needless to say, choose the right Gluten Free flour. Back in time, it was pretty hard to find the perfect flour for every Gluten Free recipe while nowadays, fortunately, we're spoilt for choice. Amongst all the existing choices, we suggest using a simple mix of white rice flour and sweet rice flour or - if you can find it - a ready-made Gluten Free gnocchi Mix. This mix will ensure your Gnocchi will not fall apart when boiled. If you only have All purposes Gluten Free flour it will work perfectly anyway but you may need an extra egg yolk to make everything hold together.
How to cook Potatoes for Gluten Free gnocchi
While the original Gnocchi recipe calls for hard-boiled potatoes, our secret trick is to use roasted Potatoes for the Gluten free version. Without wheat flour to bring stretchy gluten to hold the gnocchi together, starchy potatoes provide the structure that we need - boiled potatoes, however, absorb too much water and this can affect the final result. Also, when using the same amount of roasted potatoes, you'll need less flour if compared to boiled potatoes. Roasting the potatoes will make you have lighter, fluffly, delicious Gnocchi.
Gluten free potato gnocchi recipe step-by-step
- 2 pounds russet potatoes, washed (about 4 medium)
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 2 large eggs
- A pinch of kosher salt
- Preheat oven to 200°C/180°C fan-forced. In the meanwhile, accurately wash the potaotes. Wrap each potato in a piece of aluminium foil, pierce a few times with a fork and place on a baking tray. Cook for around an hour or until fork tender. When ready, allow to cool for ten minutes.
- If you are using white rice flour and sweet rice flour, whisk them together. Rinse quickly the potatoes under cold running water and peel them. Do not allow them to soak or they will lose their stark. Mush the peeled potatoes with a fork or a potato-musher on a large bowl.
- Add the sea salt and the eggs to the potatoes and mix with your hands or a stir with a wooden spoon. Add the flour a bit a time and stir being careful no dumps are formed. When all the flour has been incorporated, you should have a firm, smooth dough. If it is too sticky, add a bit of flour. If it doesn't stick together, add a bit of lukewarm water or - if it doesn't help- an egg yolk.
- Dust the kitchen counter or a wooden board with the gluten free flour, move the dough to the flat surface and gently knead with your hands.
- Divide the dough in four parts, roll each one into a log of about 1.5 cm of diameter. Then, with a knife cut the gnocchi of about 1.5 cm of length. Dust with a bit of flour to avoid them to stick.
- To cook your Gluten free gnocchi, bring a large pot of water to boil. Add a palmful of rock salt. When the water boils, add the gnocchi. Do not overcook them: they will be ready in a very short time, around two minutes - at this point they usually comes to surface, so if you see they are floating, they are ready!
How to season your Gluten Free Gnocchi
Gnocchi recipes are endless! Because of their delicate test and yummy texture, they perfectly pair to a lot of different sauces. Our most loved ones are the parmesan fondue we used for the classic gnocchi recipe or the evergreen Basil Pesto. However you can experiment never-seen-before pairings with your favorite ingredients: what about gluten free gnocchi with burrata cheese and prawns?
Some Tips & Tricks for your GF gnocchi
- Choose starchy, drier potatoes that retain less water: this will help you gnocchi not to fall apart when cooked.
- The less amount of flour is used, the fluffier and the better the Gnocchi: don't bump the entire amount of flour together but gradually add it. If you see you need less than the recipe.. well, that's good!
- You can prepare gnocchi in advance and freeze them before cooking. When you need to cook them, just dump freezed in the water. Note that they can take a bit longer to get ready.
- Because of their consistence, gnocchi pair better with cheesy or oily sauces.
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