Soft & Pillowy Gluten-Free Gnocchi
yields: 4 -6 servings
Fluffy and flavorful homemade gluten-free gnocchi made with almond flour and whole roasted potatoes for the softest texture! and almond flour! These gnocchi are loaded with potato flavor, with a tender bite and much easier to make than one would think.
Ingredients
- 1.5 lbs (roughly) medium yukon gold potatoes*
- 125 g (1 cup + 2 tablespoons) Bob's Red Mill super-fine blanched almond flour
- 63 g (½ cup + 1 tablespoon) Bob’s Red Mill tapioca flour, plus more for rolling
- 40 g (¼ cup) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ½ teaspoon kosher salt
- 1 large egg, whisked, room temperature
- 1 ounce (¼ cup) freshly grated parmesan cheese, optional
INSTRUCTIONS
Making the Gnocchi
- Preheat the oven to 400°F. Pierce the potatoes a few times with a fork and place them on a parchment-lined baking sheet. Roast for 45-60 minutes, depending on the size, until tender in the center when pierced with a knife. With the potatoes still hot, but cool enough to handle, half the potatoes, and run them cut-side down through a potato ricer. Remove the skin from the ricer and repeat with the remaining potatoes. Alternatively, scoop out the flesh and mash with a potato masher or fork until smooth. Measure 16oz of riced potatoes (2 cups). It's important that the potatoes are still warm as this will help the dough come together by beginning to cook the starches in the flour.
- While the potatoes roast, prepare the remaining ingredients. Sift together almond flour, tapioca flour, sweet rice flour, and salt. If using, mix in the parmesan (optional).
- To the measured riced potatoes, top with the whisked egg and the sifted dry ingredients. Mix with a silicone spatula until the dough is evenly combined and forms a ball. The dough should feel like a soft ball of mashed potatoes, but not be too soft and sticky to handle. Add up to 1 tablespoon more almond flour and/or tapioca flour as needed if the dough is too soft and sticky. Form the dough into a ball and dust it well with tapioca flour.
- Dust your work surface lightly with tapioca flour and turn the ball out onto your surface. Cut it into four pieces. Roll each piece into a long rope, about ½ to ¾-inch in diameter. Using a knife or a bench scraper, cut the rope into ¾ to 1-inch pieces. Roll each piece along a gnocchi board or the tines of a fork using your thumb and place gnocchi on a baking sheet dusted with tapioca flour (see pictures above).
- See below for how to store or cook gluten-free gnocchi.
Storing or Cooking Gnocchi
- Store potato gnocchi in a single layer in an airtight container in the fridge for up to 3 days. Alternatively, place a small baking sheet with gnocchi in a single layer in the freezer for 15 minutes. Once firm, transfer the frozen gnocchi to a freezer bag or airtight container and freeze for up to 6 months. When ready to cook, drop frozen gnocchi straight into the boiling water without defrosting.
- To cook, you can simply boil and drain the gnocchi or boil and then pan-fry the gnocchi to crisp it up on the outside (this, do this). In batches, drop the gnocchi, in batches, into a pot of salted boiling water and cook until the gnocchi floats to the top, about 2 minutes. Note: overcrowding the gnocchi in the pot will cause the water temperature to rapidly drop and the gnocchi may not hold their shape before they cook all the way through. Either strain the gnocchi and top with your favorite sauce, or, if frying, melt a tablespoon each of butter and olive oil in a medium cast-iron or non-stick skillet over medium heat while the gnocchi boils. Use a slotted spoon to transfer boiled gnocchi to the hot skillet and fry, tossing, until browned on each side. Transfer to bowl and serve with favorite toppings or sauce. Tip: fry fresh sage in the butter alongside the gnocchi to infuse it with even more flavor!
Notes
How to make ahead and store homemade gluten-free gnocchi
Store gnocchi in a single layer in an airtight container for up to 3 days. Alternatively, place a small baking sheet with gnocchi in a single layer in the freezer for 15 minutes. Once firm, transfer the frozen gnocchi to a freezer bag or airtight container and freeze for up to 6 months. When ready to cook, drop frozen gnocchi straight into the boiling water without defrosting.
Parmesan Gnocchi
For a bit of extra flavor, add 1 ounce (¼ cup) finely grated fresh parmesan to the dough. This does not change the texture of the dough at all but adds a bit more salty flavor to the cooked gnocchi.
