Gnocchi, small soft and tender dumplings, are a simple Italian dish that we love to prepare for a family meal. 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 go wonderfully with tomato sauce, pesto or simply a little butter and parmesan. I chose to make them with a gorgonzola sauce and these gnocchi were devoured in no time!
Ingredients
Preparation
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Cooking the Potatoes: Peel the potatoes and cut them into pieces. Cook them in a large pot of boiling salted water for about 20 minutes, or until very tender. Drain the potatoes and mash them using a potato masher to obtain a smooth texture. Leave to cool for a few minutes.
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Preparation of the Dough: On a lightly floured surface, form a well with the cooled mashed potatoes. Add the gluten-free flour, egg yolk, salt and nutmeg if desired. Mix the ingredients gently until you obtain a homogeneous paste. The dough should be soft but not sticky (add a little more flour if necessary).
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Shaping the Gnocchi: Divide the dough into several portions and roll each portion into a long sausage approximately 1.5 cm in diameter. Then cut each sausage into small pieces of 2 cm to form the gnocchi. If you want to give them a traditional texture, roll each piece on the back of a fork to create little stripes.
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Cooking Gnocchi; Bring a large pot of salted water to a boil. Dip the gnocchi into the boiling water, several times 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 them.
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Serving: Gluten-free gnocchi are delicious with homemade tomato sauce, pesto, gorgonzola or simply with a little butter and grated parmesan. Serve them hot.
