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Tuesday, March 12, 2013

Gluten Free Gnocchi


  • 1 lb. russet or Idaho potatoes, peeled and cut medium dice
  • 1 lb. red potatoes
  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup "ish" potato starch, plus more for dusting
Place the potatoes in a large pot of salted water and cook 15-30 minutes. Drain and process through a potato ricer and allow to cool on a baking sheet. Cool to room temperature.
Place the potatoes on a clean surface and create a well; put the egg and some potato starch into the circle and work until evenly distributed. Add potato starch, gradually as needed until it can be worked into a smooth ball.
Break the gnocchi into bit size pieces with your fingers and place on a baking sheet. At the same time, bring a pot of water to boil. Drop gnocchi into the pot of boiling water and cook until the float. When gnocchi begin floating take them out of the pot and transfer them to a bowl for serving!

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