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Prep Time1 hour
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Cook Time5 Mins
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Serving6 People
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For a while I tried to come up with a way for my celiac friends to enjoy pasta. Finally, I decided on gnocchi. A large proportion of the dough is potato, so it was easy to just replace the flour with a gluten free alternative. These gnocchi are pillowy and soft and taste just like the regular version! And if you want to make a non gluten free version, just replace the gluten free flour with a standard ’00’ pasta flour. Serve it with your favorite sauce and enjoy!
Ingredients
Nutrition
- Daily Value*
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Total Fat: 2.3g2.9%
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Total Carbohydrates: 43.9g16.7%
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Total Protein: 4.4g2.7%
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Cholesterol: 92mg30.7%
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Sodium: 4.1mg0.1%
Directions
Bring a pot of water to a boil. While the water heats up, peel and chop your potatoes and put them in the water. You'll know they're done if you get no resistance when you poke them with a fork. About 20 minutes.
Drain the water and process the potatoes through a ricer into a large bowl lined with cheesecloth (you can also use a potato masher for this step if you don't have a ricer although I find the ricer breaks down the potatoes far better). Sprinkle the potatoes in salt and let it rest for 15 minutes.
Using the cheesecloth, wring out the potatoes of any remaining water that you can. Discard the water and the cheesecloth and return the potatoes to the bowl.
To the potatoes, add the egg yolks, flour, minced herbs, salt and pepper. Mix thoroughly and then form into a ball.
On a lightly floured surface, roll out the dough into several strands slightly thinner than ¾ of an inch thick. Cut into the desired length of gnocchi.
Most people don't have a gnocchi board at home to roll the pasta on. For a simple alternative, gently press each gnocchi down the back of a fork to add grooves to make your sauces adhere better. This is entirely optional.
Bring a pot of salted water to boil on the stove and boil the gnocchi for 3 minutes. Serve with your favorite sauce and enjoy!
