Potato Gnocchi (Gluten-Free + Egg-Free)
Italia! With its sprawling wine country, charming towns like San Pietro, fashion-forward cities like Milan and Rome, and magnetism coursing from each small village to picture-worthy piazza, the country is absolutely spectacular.
And, that's not even talking about the food just yet, because that in its own right is a different topic. I've convinced myself that I was probably Italian in a past life.
The demo? Potato Gnocchi. Since then, I've recreated this recipe a few times, but since I have a gluten intolerance, it can be a challenge and even more so now that I learned about my egg intolerance.
The other day I decided to take a stab at this recipe, subbing out items. The result? Great tasting gnocchi and you wouldn't have thought twice if it was gluten-free or not.
For best results, select starchy potatoes, like russets or Idaho. Several batches of gnocchi may be prepared at one time and frozen. Doubling the recipe, however, makes it hard to work with the dough. So it's a good idea to make two or more batches of dough individually instead of doubling the recipe.
(Gluten-Free + Egg-Free)
What You'll Need
1 cup white rice flour
1/2 cup sweet rice flour
1 tbsp arrowroot flour
1 cup grated parmesan
1 tsp grated nutmeg
1 tsp sea salt
1 tsp black crushed pepper
2 lbs cold, skinless Idaho or Russet Potatoes
What You'll Need To Know
In a stand-up mixer with paddle attachment mix flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper, mix for few minutes till all the ingredients are combined.
Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.
If too wet add a bit of flour until it won't stick to your finger anymore, you’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.
Cook them in hot boiling water till they float and serve immediately. Enjoy.