Homemade gluten free gnocchi

    1 hour 41 min

    Make a batch of homemade gluten free gnocchi with this recipe that starts with baked potatoes, like Italian cooks used in the past.

    5 people made this

    Serves: 8 

    • 675g potatoes
    • 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

    Prep:30min  ›  Cook:56min  ›  Extra time:15min  ›  Ready in:1hr41min 

    1. Preheat oven to 200 C / Gas 6. Prick each potato a few times with a fork and place on a baking tray.
    2. Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
    3. 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.
    4. 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.
    5. 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.
    6. Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
    7. 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.

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