Gnocchi is Italian comfort food like pasta but made with our gluten-free All-Purpose Flour Blend and potatoes. Slather with butter or your favourite sauce. Sent in by Mary Ann Toman-Miller, who says keep your old cookbooks, just swap out the flour.
Homemade Gluten-Free Gnocchi
by Mary Ann Toman-Miller
|
|
Prep time
30 mins
|
Cook time
65 mins
|
Total time
105 mins
|
|
Ingredients
¾ cup Kinnikinnick All Purpose Flour Blend - reserve ¼ cup (128 g)
2 large Russet potatoes (770 g)
1½ tsp salt - reserve ½ tsp (5 g)
1 large egg (56 g)
Optional: garnish with butter, garlic and sage
|
Direction
- Preheat oven to 400°F (204°C).
- Wash potatoes and prick with a fork. Place potatoes directly on middle rack (or baking tray) and bake in preheated oven for 60 minutes (cook potatoes until soft to the touch). Remove potatoes from oven and let cool for 10 minutes.
- Carefully remove skin from potatoes. Using a box grater, grate potatoes (use large hole size).
- Place grated potato in a medium bowl. Add egg and 1 teaspoon salt. Mix until combined with a wooden spoon.
- Slowly add ½ cup of Kinnikinnick All Purpose Flour to potato mixture ¼ cup at a time. Mix until mixture is workable with your hands (mixture should not stick to your hands).
- Place dough on lightly floured surface and form into a ball.
- Knead dough by pressing down on the dough with the heel of your hand and folding dough inwards. Continue kneading dough for 3 - 4 minutes turning dough after each fold. Use reserved Kinnikinnick All-Purpose Flour during this process to prevent dough from sticking to surface and your hands.
- Form kneaded dough into a log and divide into four portions. Cover lightly with plastic wrap so dough doesn’t dry out.
- Working with one portion at a time, roll into a rope (approx. ½ inch in height). Cut into 24 - 1-inch pieces. Using a fork, roll each piece along the tines of the fork to create the ridges. Repeat with the remaining 1-inch pieces of dough. Place formed pieces on a lightly floured surface. Repeat with the remaining 3 portions of dough, working off one portion at a time.
- Use a 4-quart pot, bring water and reserved ½ teaspoon salt to boil.
- Divide Homemade Gnocchi into two batches. Add one batch at a time to boiling salted water. Boil gnocchi until it floats to the top (approx. 1 minute). Continue to boil for an additional 1 - 2 minutes (until gnocchi swells in size). Remove from boiling water with a slotted spoon. Repeat with second batch.
- Optional: Placed boiled gnocchi in a frying pan with melted butter. Add sage and garlic. Fry gnocchi until golden (approx. 2 -3 minutes).
Yields 4-5 servings.
Tips & Variations
- Baked potatoes result in a dryer, less sticky dough than mashed or boiled.
|
|
Stock up your pantry
