Amy Fothergill

Gluten Free Gnocchi Recipe

by Amy Fothergill on September 9th, 2010


 

Recipes shouldn’t just be a list of ingredients with obscure directions. A recipe needs to teach the recipient how to recreate the dish the writer has made.

Gnocchi can be intimidating to many people but with a good set of instructions and the consistency of dough, you’ll want to make it all of the time.

Although the base for gnocchi (pronounced nywak-ee) is potato, regular all-purpose flour is usually also added. When eating gluten free, you may feel like you’ll never be able to enjoy these tender dumplings again. But, there is hope.

Before you embark on this adventure, read through the recipe and understand what it is happening. It’s important to follow the steps since the texture and temperature really makes a difference. It might take a little longer, but it pays to follow these steps. You’ll have a better dough.

Once the gnocchi are made, freeze any leftovers on a baking sheet or dish in the freezer. Once frozen, place in a freezer bag for next time.

You can serve these tender potato pillows with a mushroom and pea cream sauce, pesto or a simple marinara. Be careful not to stir too much. Without the gluten, they can become a little mushy if overmixed.

Gluten Free Gnocchi

Ingredients:

  • 2-2 1/2 lb russet potatoes (about 4 large)
  • 1 cup white rice flour
  • 3/4 cup potato starch or flour
  • 1/4 cup corn starch
  • 1/2 tsp xanthan gum
  • 1 tablespoon melted butter or olive oil
  • 2 eggs
  • 1 1/2 tsp salt

Directions:

1. Scrub potatoes and poke 3-4 times with a fork. Bake in a pre-heated 400° oven or 375° convection for about an hour or until soft inside. Baking the potato keeps the moisture down and is better than boiling potatoes for this recipe.

2. While the potatoes bake, mix the rice flour, potato starch or flour and corn starch.

3. When potatoes are soft, remove from oven and cut in half lengthwise. Cool until you are able to handle them. Scoop potatoes out with a spoon and place into a potato ricer. This removes the lumps. If you don’t have a potato ricer, mash with a fork until there are no lumps.

4. Cool potatoes slightly.  They should not be hot. In a large bowl, add potatoes, xanthan gum, butter or oil, eggs and salt. Mix briefly. Add about half of the flour and mix. Continue to add flour until the dough comes together but is no longer sticky. It should almost feel like play dough; tacky but not sticky. You may not need all of the flour. If you need more, add a little rice flour and/or potato starch or flour. Reserve some flour for your work surface.

5. Roll pieces of the dough on a floured work surface into ropes, about 3/4″ thick. Cut pieces about 1″ long.

6. Using a fork, roll the gnocchi pieces from the top to the bottom, giving it a ridged look. Once all pieces are rolled, it is recommended to allow gnocchi to sit out for 15-20 minutes to dry out. They can be cooked at that point or frozen (see notes above).

7. Bring a large pot of water filled about 2″ from the top, to a boil. Cover the pot to bring the water to a boil quicker. Once boiling, add 1-2 tsp of salt. Gently place gnocchi into the water and stir with a slotted spoon.

8. Cook until all gnocchi are floating on top, stirring occasionally. Cook 1 more minute. Remove with a slotted spoon (draining can cause the gnocchi to stick together).

9. Serve with mushroom and pea cream sauce, pesto or tomato sauce.

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Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Website: http://www.amythefamilychef.com
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: amy@amythefamilychef.com
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner


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8 Responses to “Gluten Free Gnocchi Recipe”

  1. Amy Fothergill Amy Fothergill says:

    Hi Patricia,
    Sorry it took a few days to reply; I usually reply more quickly.

    1. You should be able to substitute the brown rice although I have not tried it.
    2. Potato starch and potato flour are two different things. You might want to try another starch to substitute instead. The starch helps to replicate the stringiness of gluten so some amount is almost always necessary.

    Please let me know how it turns out!
    Amy

  2. Patricia says:

    Hi,
    Two questions:
    1. Can I use brown rice flour instead of white rice flour (I’ve already got brown rice flour in the pantry)?
    2. For purposes of this recipe, is potato flour just as good as potato starch?
    Thanks,
    Patricia

  3. You are very welcome! Please check out other recipes on my blog:
    http://thefamilychef.blogspot.com
    There’s a great one for a weeknight tomato sauce and I think a chard and mushroom sauce that I served with the gnocchi. So glad you liked it.

  4. Kim says:

    WOW! Just made them tonight for dinner, and they were PERFECT! Just like I used to make, without the gluten. No one could tell the difference! Thank you so much for the recipe!

  5. Just make sure not to overcook the gnocchi or it will fall apart. Once it rises to the top, it only needs to cook another minute or so. Take one out and test it for doneness. My family loves this recipe as well and it’s fun to do together.

  6. Laura says:

    This is wonderful! One of my favorites that I have missed so much! I am so excited to try this recipe!

  7. Hi Lidia,
    If you omit the eggs, you’ll need something else to help bind it together. In the past, I’ve used 2 homemade egg substitutes that have worked with bread:
    1 whole egg = 2 tbsp water and 1 tbsp oil and 2 tsp baking powder or

    1 tablespoon ground flaxseeds + 3 tablespoons water (or other liquid)-Stir together until thick and gelatinous

    Good luck!
    Amy

  8. Lidia says:

    Can the eggs be omitted?

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