Gnocchi, those tender and fluffy little dumplings, are a simple Italian dish that's a favorite for family meals. This gluten-free version offers a perfect alternative for lovers of Italian cuisine while respecting gluten-free diets. Quite easy to make at home, these gnocchi pair wonderfully with tomato sauce, pesto, or simply a little butter and Parmesan cheese. I chose to make them with a Gorgonzola sauce, and these gnocchi were devoured in no time!
Preparing the Dough: On a lightly floured surface, make a well in the cooled mashed potatoes. Add the gluten-free flour, egg yolk, salt, and nutmeg, if desired. Gently mix the ingredients until a smooth dough forms. The dough should be pliable but not sticky (add a little more flour if necessary).
Shaping the Gnocchi: Divide the dough into several portions and roll each portion into a long rope about 1.5 cm in diameter. Then cut each rope into small 2 cm pieces to form the gnocchi. If you want to give them a traditional texture, roll each piece over the back of a fork to create small ridges.
Cooking the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches to prevent them from sticking together. The gnocchi are cooked when they rise to the surface (about 2-3 minutes). Remove them with a slotted spoon and drain.