Gluten Free Gnocchi

*Originally posted April 6, 2013

8 days until Marathon Monday!  I’ve given up wine and I’m trying to limit my dairy intake so life has been hard.  The key is to keep myself busy next week so I don’t sit around thinking about it the fact that I have to run 26.2 miles and I can’t have a glass of wine with my spaghetti.

I felt like a culinary genius when I made this rice flour gnocchi this week and it came out better than the gnocchi I used to make with wheat flour.  I’ve seen GF gnocchi around at markets, but at $8 a box, I knew I had to make it myself.

Ingredients for 2 servings:

  • 2 large Russet or Idaho potatoes (this is the best types for all gnocchi)
  • 2 eggs
  • 3/4 cup sweet rice flour
  • grated parmesan cheese
  • salt and pepper

Poke holes in the potatoes and bake directly on the rack at 400 for 45-60 minutes. Potatoes will be done when a knife can pierce through the potato. When cool enough to handle, peel and push through a potato ricer (or grate on a cheese grater if no ricer) into a bowl.  Make a well in the middle of the pile and add eggs.  Sprinkle parmesan and salt and pepper over mixture:

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Yes, my mixing bowls are purple.

Next, add flour and mix ingredients in bowl together by hand and form into a ball.  Take small pieces and roll out into snake like shapes, which you then cut into gnocchi like shapes.

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Next boil a pot of water and place gnocchi in water with a slotted spoon.  When gnochhi begins to rise to the surface (after 1-2 minutes) they are done.  Remove from water and cook remaining.

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Ok, so mine are not as perfect as you get in your Nonna’s kitchen, but with practice they will look better.

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