Make a batch of homemade gluten free gnocchi with this recipe that starts with baked potatoes, like Italian cooks used in the past.
2 people made this
1 egg at room temperature, lightly beaten
45g potato starch
1 tablespoon sweet rice flour or ground arrowroot
1/2 teaspoon fine salt
2 tablespoons rice flour, or as needed
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Method Prep:30min › Cook:56min › Extra time:15min › Ready in:1hr41min
Preheat oven to 200 C / Gas 6. Prick each potato a few times with a fork and place on a baking tray.
Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
Whisk potato starch, rice flour and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 2.5cm in diameter. Cut into gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
Bring a large pot of salted water to the boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.