Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Gluten-Free Gnocchi from Scratch

4.6
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
100 min
SERVINGS
8 servings
Pasta
Gluten-Free Gnocchi from Scratch
Ingredients
  • 1 1/2 pounds potatoes
  • 1 egg at room temperature, lightly beaten
  • 1/3 cup potato starch
  • 1 tablespoon sweet rice flour
  • 1/2 teaspoon fine salt
  • 2 tablespoons rice flour, or as needed
Instructions
1
Preheat your oven to 400 degrees Fahrenheit, which is equivalent to 200 degrees Celsius. Next, use a fork to create small holes in each potato and place them on a baking sheet
2
Place the potatoes in the preheated oven and bake until they are tender when pierced with a knife, approximately 50 minutes. Allow them to cool down for about 10 minutes
3
Then, peel the potatoes and pass them through a ricer or food mill into a large bowl. Create a small indentation in the center of the potato mixture and pour in an egg; mix everything together well
4
In another bowl, whisk together the potato starch, sweet rice flour, and salt until they form a smooth powder. Sprinkle this mixture over the potato mixture; stir until you have a soft, dough-like consistency
5
Cut the dough into 4 equal parts using a knife or pastry cutter. To make it easier to work with, dust your work surface with rice flour
6
Roll out 1 piece of the dough into a rope, approximately 1 inch in diameter. Cut it into 1-inch gnocchi using a knife or pastry cutter
7
Place the work surface covered with rice flour and roll out 1 piece of dough into a rope, about 1 inch in diameter. Cut it into 1-inch gnocchi using a knife or pastry cutter
8
Gently roll each gnocchi with the back of a fork to create ridges. Repeat this process for the remaining dough
9
After rolling all the gnocchi, shake off any excess rice flour and let them rest for about 5 minutes
10
Fill a large pot with salted water and bring it to a boil. Add the gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove them with a slotted spoon