One of my favorite meals is gnocchi. My Nonna taught me how to make them when I was six or seven years old. I used to call them “snakeolini” because I had to roll out the dough like a snake. But since having gone gluten-free, I feared my gnocchi days were over. That is until I tried my hand at this recipe. YUM! This will definitely become a favorite recipe in the Accidental Kitchen. Enjoy!
Gluten Free Gnocchi
2 pounds cooked mashed potatoes (for best results, boil your potatoes with the skin on, then peel and run through a potato ricer)
1 cup white rice flour
3/4 cup potato starch
1/4 cup corn starch
1 tablespoon margarine
1 tablespoon grated parmesan (optional)
2 whole eggs
salt
Mix all ingredients with hands. The trick to perfect gnocchi is not to handle them too much. Also, to keep the mixture as dry as possible. So knead lightly. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce or butter and herb sauce and serve.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
Mon, Nov 16, 2009
Entrees, Gluten Free, Starters