Gnocchi, small dumplings of tender and soft dough, are a simple Italian dish that we love to prepare for a family meal. This gluten -free version offers a perfect alternative to lovers of Italian cooking while respecting gluten -free diets. Quite easy to make at home, these gnocchi go perfectly with a tomato sauce, a pesto or simply a little butter and parmesan. I chose to do 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.