Originally posted July 13, 2009
I can still remember my Aunt Vincenzina making gnocchi at our house when she was visiting from Rome. I was only 11 yrs old but can visualize the rolling, cutting and flour, everywhere. I sometimes forget how much I like them. This weekend, I decided I needed a fix and was motivated. I also realized they are actually pretty easy.
I started the potatoes around 4pm and we were eating at 7pm. Don’t be alarmed; it’s not 3 hours of work, just an hour to bake, some time to cool, time to make the dough and roll and then let the little “snow snakes” get some air before boiling.
Don’t be afraid to get the kids involved in this activity either. I rolled the ropes and they were in charge of cutting. By the time they cut all of the gnocchi, I was half way through rolling them off of the fork. It was fun making this a family affair.
Enjoy and mangia bene (eat well)!
Gluten-Free Gnocchi
Makes 4-6 Servings
- 2 pounds russet potatoes, washed
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 2 large eggs
- 1 teaspoon kosher salt plus more for boiling
- Preheat oven to 400°F. Wash potatoes well and pierce a few times with a fork or knife. Place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
- Whisk together white rice flour and sweet rice flour in a bowl. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
- Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. The dough should be tacky but hold together.
- Divide the dough into eighths. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
- Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
- To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. It’s best not to pour into a strainer.
- Repeat with remaining gnocchi. If gnocchi must be held for more than a few minutes, drizzle with oil and toss to prevent sticking.
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