Quick post today. This is to go with the Chicken Gnocchi Soup recipe from a few post back. Sometimes it is hard to find a good premade gluten free gnocchi. The brand I mentioned in the post is becoming harder to find these days, so here is a recipe to make your own. I love this recipe. They come out light and fluffy, like a good gnocchi should. It should be like biting into little clouds. So good! Obviously freshly grated Parmesan is better, but when I made this a few nights ago I used the stuff you find on the shelf in the grocery store, because that is what I had around the house. It worked just fine. Sometimes you just have to work with what you have in your pantry! Hope Monday has been treating you well! Enjoy they recipe!
Gluten Free Potato Gnocchi
Dough
1 pound Yukon Gold Potatoes (peeled, cooked, mashed and completely cooled)
¼ cup Garbanzo Bean Flour
½ cup Potato Starch (not Potato Flour)
¼ cup Parmesan Cheese, grated
1 pinch Ground Nutmeg
2 Egg Yolks
¾ t Salt
Instructions
In large mixing bowl add mashed potatoes, garbanzo bean flour, potato starch, Parmesan, nutmeg, egg yolks and salt. Mix until just incorporated. Pour mixture out on a counter lightly dusted with potato starch. Kneed the mixture to make very soft, but not sticky, dough. If it gets sticky kneed in more potato starch, a little at a time just until dough is no longer sticking to your hands.
Dust counter with potato starch again. Divide dough into four equal pieces. Take first piece and roll it into a long cylinder about as thick as your finger. Roll from the center of the cylinder to get an even tube shape. Cut into 3/4 inch segments. To make the traditional ribbed shape, lay a fork on the counter with the tines down. Roll each segment down the tines of a fork. Fork step is optional, if you are in a hurry. Repeat with other three sections of dough.
Lightly dust a sheet pan with potato starch. Place cut gnocchi on sheet pan, cover with plastic wrap and refrigerate until ready to cook.
In batches, drop gnocchi in large pot of salted boiling water, careful not to over crowd the pot. As the gnocchi float to the surface, transfer with slotted spoon to strainer. When all gnocchi are cooked, add them to soup or sauce of your choosing. Enjoy!
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