In the bustling Pasta Evangelists test kitchen, we are constantly striving to create fresh, artisanal, and - most importantly - delicious pasta dishes to share with you. This notion extends to the oftentimes neglected gluten-free diners, who for too long have struggled to savour the finest food exports Italy has to offer. We are the first to accept that our favourite cuisine is perhaps not the most accessible to those following a gluten free diet - the Italian culinary landscape is one characterised by the likes of delectable breads, pizzas and, of course, pasta. Thus, in the name of providing mouth-watering gluten free pasta dishes, we present to you our recipe for gluten free gnocchi.
This gluten free gnocchi recipe is as simple as its wheat-rich counterpart to prepare, and pairs perfectly with most sauces. Rich, meaty ragùs, rustic pestos and lighter butter sauces all compliment these pillowy potato dumplings, though a special place in our heart is reserved for the deliciously bright gnocchi alla Sorrentina, a gooey, baked take on the classic Italian dish.
Our recipe for gluten-free gnocchi
Prep time: 60-90 minutes
Cook time: 2-3 minutes
Calories per serving: 332 kcal
For the gnocchi
- 1kg potatoes
- 300g all-purpose gluten free flour (rice flour and cornflour are both dependable and readily available)
- ½ teaspoon xanthan gum (unless already included in your flour mix)
- 1 egg
- Salt, to taste
To prepare your potatoes
- Place your potatoes in a pot of cold water and bring to the boil. Allow the potatoes to cook for 20-25 minutes. Strain and allow to cool.
Chef's Tip: Be careful not to break the skin of the potatoes! You do not want the potatoes to absorb too much water.
Making the gnocchi dough
- Mix the flour, salt, and xanthan gum in a bowl.
- Transfer your flour mixture onto your work surface. Use your hands to create a 'well' in the flour.
- Remove the skin from the potatoes before using the potato ricer, dropping your crushed potatoes directly on to the flour mixture.
- Create another well with the flour and potato. Crack your egg into the hollow, and toss any remaining flour on top.
- Now slowly work the flour, egg and potatoes together using a fork or your hands. Try using a dough scraper to do this!
- Once everything is mixed nicely, gently knead the dough, as you would for ordinary pasta.
- If the dough is too sticky, add more flour and knead again. However, ensure you don’t use too much flour as this will make it dense and tough. Usually, 10 minutes of kneading is required to ensure your dough is ready.
Shaping your gnocchi
- Divide your dough into workable pieces - splitting into quarters is a good amount for this recipe.
- On a lightly floured surface, take a piece of your dough and roll into a long rope shape, around ¾ inch in diameter.
- Using a butter knife, cut the rope into lengths of 3/4”, forming a series of little squares.
- Roll each piece of dough in your hand. You may find it useful to sprinkle flour over the dough squares first. Aim for a cylindrical shape, that is roughly the size of your thumb.
- Being careful not to squash your gnocchi, roll your cylinders down either a fork or gnocchi board, to achieve their signature grooved shape.
- Place each gnoccho on a floured oven tray/wooden board to avoid cluttering your workspace.
- Repeat with the remaining pieces of dough.
Cooking your gnocchi
- Bring a pot of salted water to the boil. Add your gnocchi, and allow to cook, until each individual gnoccho rises to the surface of the liquid. Keep a watchful eye on your pot, this will take a matter of minutes. Once risen, your gnocchi are done - serve with your favourite sauce - as noted, we love the classic gnocchi alla Sorrentina.
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