Gluten-Free Gnocchi Recipe

Ingredients

• 2 tbsp rock salt (or coarse sea salt/kosher salt)
• 2 lbs. russet potatoes (unpeeled)
• 1 large egg
• 1 large egg yolk
• 2 tsp kosher salt (or sea salt)
• 1 pinch nutmeg
• 1 cup rice flour (plus more as needed)
• ¼ cup tapioca flour
• ¼ tsp xanthan gum

Steps

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and sprinkle with the coarse salt. Set aside.

2. 2

   Scrub the potatoes thoroughly and prick them with a fork. Place on the prepared baking sheet.

3. 3

   Bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let the potatoes cool slightly.

4. 4

   When the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.

5. 5

   Add the egg, egg yolk, kosher salt, and nutmeg to the potatoes.

6. 6

   In a separate bowl, whisk together the rice flour, tapioca flour, and xanthan gum.

7. 7

   Gradually add the flour mixture to the potatoes, stirring until a dough forms.

8. 8

   If the dough is too sticky, add a little more flour, 1 tbsp at a time.

9. 9

   Divide the dough into 4 equal pieces.

10. 10

    On a lightly floured surface, roll each piece of dough into a log about 1-inch thick.

11. 11

    Using a sharp knife, cut the logs into 1-inch pieces.

12. 12

    Roll each gnocchi piece over the tines of a fork to create a classic ridged shape or shape as desired.

13. 13

    Bring a large pot of salted water to a boil over high heat. Carefully drop the gnocchi into the boiling water. Cook for 2 to 3 minutes, or until they rise to the surface and are cooked through.

14. 14

    Drain the gnocchi and toss them with your favorite sauce. Serve immediately.