When I first found out that I was allergic to Gluten I started exploring different pastas, there were so many to choose from, but I was never able to find a precooked Gnocchi. I was so excited when I stumbled upon this recipe yesterday. I tried it immediately and I was so pleased that it tasted exactly like the Gnocchi I grew up on.
2 lbs potatoes, peeled, cooked (this was about 6 potatoes for me)
1 1/4 – 2 cups Better Batter Gluten Free flour
1 egg, beaten
Pinch of Salt
Cook your potatoes in the oven or boil them until tender. Press them through potato ricer, if you don’t have one you can put them through the grater on the kitchen aid, and then use a masher into a bowl. Add the beaten egg, salt and pepper, mix with a kitchen aid paddle on low OR a wooden spoon (that’s the traditional way of doing it), then add better batter flour(or your favorite gluten free flour), 1/2 cup at a time to start, then little by little.
Once you have worked in a cup, sprinkle working surface with 1/4 cup better batter flour. Put dough on a working surface and start working it with your hands.. It makes for lighter, fluffier dumplings. Do not overwork! If you over work it, it gets sticky. It takes about 1 and 1/4 cups of better batter flour.
Divide the dough into quarters. Dust your working surface with flour and roll out the dough with the palms of your hands into a long rope. Cut to 1inch intervals.
Shape them with a fork or gnocchi paddle. (the grooves are what make the sauce stick) Place the dumplings on a sheet of parchment. To cook, drop the dumplings in salted boiling water. When they float to the surface, they are done! It should take about 1-2 minutes. Make sure to boil in batches, so they don’t stick. Strain. I used my handy dandy strainer spoon.
You can serve just like this. That is how it is traditionally served. I covered mine with a red sauce, next time I'm going to try a pesto!
