|Our front yard|
We had a snow day, I stayed home with my son and we built a fort, had a snowball fight with some friends and just had a relaxing day.
However, I had the bug to bake. I was thinking along the line of cookies or muffins or just something that could curb my sweet tooth. So, I starting looking around the kitchen to see what we had on hand, what I could work with.
Then I noticed a bag of potatoes in desperate need of being used, so the first thing that came to mind was gnocchi. I have been wanting to try a gluten-free version, so what the heck right? Well, this was my first attempt. The flavor was good, but I would like to make them slightly firmer. So I will eventually be making another batch, and playing around with it a bit. But in the mean time, here is my rendition of Gluten-Free Potato Gnocchi.
Gluten-Free Potato Gnocchi
2 pounds russet potatoes (you want a starchy potato)
1 1/2 cups rice flour blend (I used Trader Joes All-purpose GF Blend)
1 tsp xanthan gum
1/2-1 cup potato starch
salt and pepper
Roast potatoes in a 400 degree oven for about an hour or until fork tender. Peel and rice the cooked potato.
In a large bowl add the flour and gum to the potatoes knead gently until it starts to come together, season with salt and pepper. Whisk together the eggs and add to the potato mixture. Continue to mix until it forms a dough, it will be slightly sticky.
In a large work surface, sprinkle the starch and dump the potato mixture on the surface. Sprinkle with some additional starch. Knead the dough slightly and quarter it. Using one quarter, roll it out to about 3/4 inch thick. Slice into 1/4-1/2 inch pieces, you can roll on a fork to make ridges. Place on a floured sheet pan until ready to use. Use immediately or freeze.
To cook: Place the fresh (or frozen) gnocchi in a pot of boiling salted water, they are ready once they start to float.
I served mine with sauteed onions and brown butter with a sprinkle of parmesan cheese...they were really yummy.
Keep your eyes open for my next attempt at this...
If you have any tricks for a firmer GF gnocchi I would love to hear them! Thanks and Enjoy!