Gnocchi Trial: Gluten-free, Dairy-free, Nut-free
My husband served a mission for two years in Chile. He’s asked me to make a couple dishes he sampled there, and most recently, his request was for gnocchi. So I dug through recipes I saved to pull out an article done in the BYU Universe when I was in college about how to make gnocchi.
I substituted GF flour 1:1 with regular flour. And I decided not to go with any added xanthan gum.
Boil potatoes whole and unpeeled until tender. (This seems like it’s due to tradition, but in the future, I’d at least cut them in half for quicker cooking). Cool potatoes, then peel and smash with a fork.
Add flour, egg, salt, and olive oil and mix by hand until it comes together in a non-sticky dough.
Roll into several long strips and cut into individual pieces. I cut mine 1″ long, but my husband says that he was used to them being smaller. Then roll each piece over the tines of a fork to impress a pattern.
Drop the pieces into a pot of boiling water. When the pasta starts to float (about 1-2 minutes) remove to a plate with a slotted spoon.
Serve with your choice of sauce.
Adapted from Scott Merrell
Gluten-free, Dairy-free, Nut-free
- About 2 pounds potatoes
- 2 cups brown rice flour blend
- 1 egg
- 1 teaspoon olive oil
- salt to taste
Boil potatoes until tender. Let cool, then peel and smash with a fork. Add flour, egg, salt, and oil, and mix by hand until it comes together into a soft, non-sticky dough.
Roll the dough into several long strips and cut strips into individual pieces. Roll each piece over the tines of a fork to impress a pattern.
Drop pieces into a pot of boiling water. After 1-2 minutes, the dough will rise. Remove with a slotted spoon to a serving plate. Serve with choice of sauce.
Makes 6 servings
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
Using a potato ricer would have been so much easier, but I don’t own one. So, my potatoes ended up with several large lumps after smashing, especially from the large potatoes that didn’t get fully cooked to the center. I also found them to be lacking in flavor, especially salt. I served them with spaghetti sauce covered chicken on the side, and it just wasn’t right. They were much better the next day when I cooked the leftovers in butter and Italian seasoning. A white sauce also would have been preferable, according to my husband. The kids only ate theirs after much persuasion, Joseph less than my daughter. My husband will probably still want me to perfect these, time consuming though they are.