Homemade Gluten-Free Gnocchi
There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute arrowroot flour for the sweet rice flour if desired.
If not cooking right away, roll the gnocchi in rice flour and arrange on a baking sheet about 1/4 inch apart. Let rest, about 5 minutes. Refrigerate for up to 24 hours or freeze up to 6 months. (Once cooled or frozen, the gnocchi won't stick together so you can transfer them from the baking sheet to freezer bags.)
Frozen gnocchi will take about 3 minutes to cook. Thawed, they can be added directly to your favorite sauce that has already been heated. The texture of cooled or frozen gnocchi may differ from fresh.