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GlutenFree Gnocchi Shawns

6 Servings

2 Lb Washed russet potatoes
1 1/2 Cup Gluten free flour
2 Large Eggs
Salt

1) Preheat oven to 400f rack to center middle position. Pierce
potatoes a few times with a knife and place on a baking sheet. Roast
until tender, (about an hour) remove from oven and allow to cool.

2) Flour the counter, peel potatoes and pass through a potato ricer
onto the counter. Whisk together eggs and 1teaspoon 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.

3) Work one cup of the flour misture into the potato mixture. As
soon as dough begins to form begin kneading it by hand until all the
flour is incorporated. The sough should be firm and not sticky, if
it is add the remaining flour mixture about 1/4 cup at a time.

4) Divide dough into quaters, then as you work with it cut each
quarter in half, cover remaining dough with a damp paper towel. Roll
out each dough eighth into a log, cut into bite size pieces, shape
with a small indentation by thumb.

5) Transfer shaped gnocchi to lightly floured baking sheet. Can be
frozen or cooked right away.

6) Boil large por of salted water, cook half the fresh or frozen in
the boiling water until they float, (about 4 minutes). (taste one to
ensure it's cooked through) remove from water with a skimmer, and
transfer to a bowl or pot of sauce.

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