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Soft & Pillowy Gluten-Free Gnocchi Recipe

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4 from 57 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings (about 4 cups of gnocchi)
  • Diet: Gluten Free

Description

This Soft & Pillowy Gluten-Free Gnocchi recipe offers a delightful twist on a classic Italian favorite by using a blend of almond flour, tapioca flour, and sweet rice flour to achieve a tender, melt-in-your-mouth texture. Roasted Yukon Gold potatoes form the base, combined with a touch of Parmesan cheese for added richness. Perfect for those avoiding gluten but craving the comforting experience of homemade gnocchi, this recipe guides you from roasting potatoes to shaping and cooking the gnocchi, with options for boiling or pan-frying to add a crispy exterior.

Ingredients

Potato Base

  • 1.5 lbs medium Yukon Gold potatoes (about 3 medium-sized potatoes)

Dry Ingredients

  • 125 g Bob’s Red Mill super-fine blanched almond flour (about 1 cup)
  • 63 g Bob’s Red Mill tapioca flour (about 1/2 cup), plus more for rolling
  • 40 g sweet rice flour (Mochiko) (about 1/3 cup)
  • ½ teaspoon kosher salt

Wet and Optional Ingredients

  • 1 large egg, whisked, room temperature
  • 1 ounce freshly grated Parmesan cheese (optional)

Instructions

  1. Roasting the Potatoes: Preheat your oven to 400°F (204°C). Pierce the Yukon Gold potatoes several times with a fork and place them on a parchment-lined baking sheet. Roast in the oven for 45-60 minutes, until they are tender and can be easily pierced with a knife.
  2. Preparing the Potato Flesh: Once roasted, let the potatoes cool just enough to handle. Cut them in half and run the cut side through a potato ricer to create smooth, fluffy rice-like potatoes. Remove skins from the ricer and repeat with all potatoes. Alternatively, mash with a potato masher until smooth. Measure out 16 oz (2 cups) of this riced potato, ensuring it is still warm to help activate the starches in the flour.
  3. Mixing Dry Ingredients: While the potatoes roast, sift together the almond flour, tapioca flour, sweet rice flour, and kosher salt in a bowl. If you choose to include Parmesan cheese, mix it into the dry ingredients at this point.
  4. Combining Dough: Place the warm riced potatoes in a large bowl and add the whisked egg on top, followed by the sifted dry mixture. Using a silicone spatula, gently fold and mix the ingredients until an evenly combined dough forms a soft, pliable ball. If the dough feels too sticky, incorporate up to 1 tablespoon more almond or tapioca flour until manageable.
  5. Shaping the Gnocchi: Dust your work surface with tapioca flour and turn out the dough ball. Divide it into four equal portions. Roll each piece into a long rope about ½ to ¾ inch in diameter. Slice the ropes into ¾ to 1-inch pieces. Optionally, roll each piece along a gnocchi board or fork tines with your thumb to create ridges, then place them on a baking sheet dusted with tapioca flour.
  6. Storing the Gnocchi: Arrange gnocchi in a single layer in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a single layer on a baking sheet for 15 minutes, then transfer to a freezer bag or airtight container and store up to 6 months. Cook from frozen without defrosting.
  7. Cooking Options: To cook, bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2 minutes. For soft gnocchi, drain and serve immediately with your favorite sauce. For a crispy finish, heat 1 tablespoon each of butter and olive oil in a medium skillet over medium heat while boiling the gnocchi. Transfer boiled gnocchi to the hot skillet and toss until golden brown on all sides. Optionally, fry fresh sage in the butter for enhanced flavor before serving.

Notes

  • Ensuring the potatoes are warm when mixing with the flours is crucial for a smooth dough.
  • Add flour gradually to avoid overly dense gnocchi; the dough should be soft but not sticky.
  • Optional Parmesan cheese adds depth but can be omitted for a dairy-free version.
  • Freezing the gnocchi in a single layer prevents them from sticking together.
  • Pan-frying after boiling adds a delightful crispy texture to the gnocchi.
  • Use a silicone spatula to gently mix the dough to prevent overworking and tough gnocchi.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Boiling and Pan Frying
  • Cuisine: Italian

Find it online: https://saraflavors.com/soft-and-pillowy-gluten-free-gnocchi-recipe/