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!
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).
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.
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.