Cooking and Serving: 31 minutes | 4 servings
Ingredients
4 large (2 pounds) russet potatoes | 2 tablespoons (28 g) unsalted butter, melted and cooled | ½ teaspoon kosher salt
Description
Prep Time: 30 minutes | Cook Time: 1 hour hr 30 minutes mins | Total Time: 31 minutes | Servings: 4 servings
Ingredients
4 large (2 pounds) russet potatoes
2 tablespoons (28 g) unsalted butter, melted and cooled
½ teaspoon kosher salt
1 cup (140 g) all purpose gluten free flour blend
⅝ teaspoon xanthan gum, omit if your blend already contains it
Tomato sauce
Shredded cheese, for serving (optional)
Instructions
PREPARE THE POTATOES
Preheat your oven to 400°F. Wash, pierce and bake the potatoes in their skins.
for 45 minutes to 1 hour, or until they give when you squeeze them.
Let the potatoes cool slightly, then peel them. I use a vegetable peeler but.
a carefully wielded sharp knife will do.
Mash the peeled, cooked potatoes. If you have a potato ricer or food mill,.
use it to mash the potatoes until smooth. Otherwise, mash with a fork until.
as smooth as possible.
PREPARE THE GNOCCHI DOUGH
Place the mashed potatoes in a large bowl, add the butter and salt, and mix.
to combine. Cover the bowl and place the mashed potatoes in the refrigerator.
to chill until no longer warm (about 20 minutes).
Remove the potatoes from the refrigerator, uncover the bowl, and add almost.
all the flour and xanthan gum, reserving a few tablespoons.
Mix with a spoon and then switch to kneading the dough together with clean.
hands. It should hold together well when squeezed and feel firm but not dry.
If the dough seems too soft, add more flour in. You can always add more flour, but you can’t remove it so proceed.
SHAPE THE GNOCCHI
Pull off pieces of dough about a handful at a time and place on a very.
lightly floured flat surface.
Squeeze the dough firmly between your palms and then roll either between your.
palms or with your palms on the flat surface, pushing away from your body.
Squeeze together any cracks in the dough with your fingers and roll into a.
cylinder. After you have rolled a few ropes, let them sit undisturbed for a.
few minutes to give the dough a chance to absorb the moisture of the.
COOK THE GNOCCHI
While the dough is sitting, bring a large pot of water to a rolling boil over.
Once the water has boiled, cut the ropes into approximately 1-inch pieces.
with a sharp knife, and then mark each with the back of the tines of a large.
In batches of about 20, gently drop the dumplings into the boiling water and.
allow the gnocchi to cook for about 3 minutes, or until they all float to the.
Remove the cooked gnocchi with a slotted spoon and place on serving dishes.
Repeat with the remaining dumplings
Serve immediately with tomato sauce, grated or shaved cheese, and fresh.
MAKE AHEAD IDEAS
The raw, shaped individual dumplings can be frozen in a single layer on a.
baking sheet, then sealed in an airtight container for later use.
Boil them from frozen, simply adding a minute or two to the boiling time.
MAKE AHEAD IDEAS
The raw, shaped individual dumplings can be frozen in a single layer on a.
baking sheet, then sealed in an airtight container for later use.
Boil them from frozen, simply adding a minute or two to the boiling time.
Notes
Adapted from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on
the Cheap Second Edition , arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a
subsidiary of Hachette Book Group, Inc. Copyright © 2017.
Nutrition information is automatically calculated, so should only be used as an
Soft, tender and delicate dumplings, gluten free potato gnocchi make for a
hearty meal no matter how you serve them. #glutenfree #gf #dumplings #gnocchi
tender and delicate dumplings, gluten free potato gnocchi make for a hearty meal
no matter how you serve them. #glutenfree #gf #dumplings #gnocchi