In my continued quest to convert every recipe on the planet to gluten-free so there can be non-stop face-stuffing, I give you….
- 2 c mashed russet potatoes (about 2 lbs raw)
- 3/4 c gluten free flour blend + 1/4 more for flouring your work surface
- 3/4 tsp xanthan gum
- 1 egg + 1 yolk
- 1 tsp salt
- 1/4 c water (for sprinkling on dough)
Bake the potatoes until tender and well-cooked. Baking works better than steaming because it dries out the potato more. If you must steam them, steam them very well and then allow them to dry out by mashing them and letting the steam escape for a while. Allow potatoes to cool enough so that you can peel them. Beat together the eggs and salt.
Sift or whisk together xanthan gum and flour, making sure xanthan gum is evenly incorporated.
Run the potatoes through a ricer, or mash finely with a masher and fork. The particles should be very small. Blend with flour and egg mixture until a dough ball forms.
Make sure you only have enough flour on your surface to avoid sticking, then roll the dough into ropes with your hands. It’s best to divide the initial dough ball into about six pieces when you do this. They should be about 3/4″ thick. Don’t make them any thicker, because the rice flour cooks more quickly and won’t be cooked completely in the center if they’re too big. Cut the rope into 3/4″ pieces with a sharp knife. Use the water if your dough starts to fall apart. I sprinkled on about a tablespoon at a time.
Press the tines of a fork lightly onto one side of the cut gnocchi pieces, but don’t flatten them. The indentions will allow the sauce to stick. I call these Yumminess Grooves*.
Put the finished gnocchi pieces onto a lightly floured surface, paper towel, or some other dry place until they’re ready to cook.
Fill a large pot -I use a 6 qt.- halfway with water and lightly salt. Bring to a boil. Drop in the gnocchi. I add about a dozen at a time, make sure the water continues to boil after a few seconds, and then drop in another dozen, making sure the water doesn’t get too cool.
After about 3 minutes, the gnocchi will float to the surface. Cook them for an additional 20 seconds or so and then lift them out with a slotted spoon and place them in a bowl. I lightly spritzed them with olive oil after each batch until they were done so they wouldn’t stick together before I got my sauce added.
You can also pan fry them a little after they are cooked to add a bit of extra flavor.
*You don’t see lines on mine because I was excited and forgot. They were marginally less yummy due to the extra effort it took to spoon both gnocchi and sauce into my face separately.