I’ve never attempted to make gnocchi before….not even in my pre gluten-free life so I was a little intimidated, but also excited about giving it a try. The dough was very delicate so we tested one in boiling water before dumping them all in and it did stay together, but we decided to pan fry the rest in a little olive oil to see how that tasted.
4 russet potatoes baked in the oven at 400F for about 40-50 minutes
2 large eggs well beaten
3/4 c potato starch
As soon as you pull potatoes out of the oven peel off the skin and rice them. Once all potatoes have been riced cool them in the fridge for about 20-25 minutes. Once completely cooled, place potatoes on a clean surface and make a well in the center. Add your eggs to the well and a small amount of your starch and flour. Knead until even distributed adding more flour and starch gradually, until dough is wet, but not sticky. Form the dough into a ball. Cut smaller pieces of dough and roll them out into a 3/4 inch rope. Dust your rope with flour/starch and then cut off 1 inch pieces of dough from your rod. You can put an imprint of your finger on each gnocchi or use a fork to make marks on the dough.
Once we pan fried them in olive oil this was our result:
We made a simple alfredo sauce and added fresh mushrooms and shredded rotisserie chicken to create our gnocchi masterpiece. Bellissimo!
What is your favorite way to serve gnocchi?