Gluten Free Gnocchi Easy Potato Gnocchi Recipe

Instructions

1. Wash the russet potatoes thoroughly under running water. Pierce them several times with a fork to allow steam to escape during baking.

2. Preheat oven to 400°F (200°C). Place potatoes directly on the oven rack and bake for 45-60 minutes until tender when pierced with a fork.

3. Remove potatoes from oven and let cool until comfortable to handle.

4. Peel potatoes and pass through a potato ricer or mash until smooth. Allow mashed potatoes to cool completely.

5. In a large mixing bowl, combine cooled mashed potatoes, gluten-free all-purpose flour, salt, and beaten egg. Gently mix with hands until a soft dough forms, being careful not to overwork.

6. On a lightly floured surface, divide dough into smaller portions. Roll each portion into a long, uniform log about 1 inch thick.

7. Cut dough logs into bite-sized pieces, coating each piece lightly with additional flour to prevent sticking.

8. Press each piece against the back of a fork or gnocchi board to create ridges on one side and an indentation on the other.

9. Bring a large pot of salted water to a gentle boil over medium-high heat. Drop gnocchi into water in batches to avoid overcrowding.

10. Once gnocchi rise to the surface, cook for an additional 1-2 minutes. Use a slotted spoon to transfer to a colander to drain.

11. Serve gnocchi with your favorite sauce and garnish as desired.