Slideshow: How to Make Gluten-Free Potato Gnocchi

Rice the Cooled Potatoes
Rice the Cooled Potatoes
Once the potatoes are cooked, wait until they’re cool enough to handle before you peel them. While some cooks make gnocchi with hot potatoes, in my non-scientific tests, I found the negatives (handling hot potatoes and the possibility of the eggs cooking when they hit the hot potatoes) outweighed any benefits.

To prep the potatoes for the dough, pass them through a potato ricer or food mill. If you don’t have a potato ricer handy, you can grate the potatoes or mash them. (In fact, you can make small batches of gnocchi with cold, leftover mashed potatoes!)

Add the Eggs
Add the Eggs
Work the eggs into the rice potatoes with a bench scrapper or fork.
Stop working the dough
Stop working the dough
As soon as the eggs are incorporated into the dough, the potato-egg mixture resembles a very soft dough. Stop mixing at this point.
The Dough Should Be Firm
The Dough Should Be Firm
You want the dough to be firm, not soft and sticky. If the dough seems too soft, add the remaining flour mixture, 1/4 cup at a time.

If you've never made gnocchi before and aren't sure if you've added enough flour, you can pinch off a little piece of dough and test it in a small pot of boiling water. The dough should not fall apart, if it does, add more flour. (I've even boiled water in the microwave for this test.)

Divide the Dough
Divide the Dough
Divide the dough into quarters. And then, right before you work with it, cut each quarter in half. Place a damp paper towel over the dough you aren’t working with. This prevents a skin from forming.
Roll into a Log
Roll into a Log
Knead the dough a few times before rolling out into a long log.
Shaping: Option One
Shaping: Option One
The easiest way to shape gnocchi is to simply press a small indentation into each piece.
Shaping: Option Two
Shaping: Option Two
Or you can roll the gnocchi over a fork or gnocchi board. This creates ridges which hold onto sauce for serving.
Place on a Floured Baking Sheet
Place on a Floured Baking Sheet
Fantastic under any sauce, these freeze well so they're great to make ahead of time. Get the recipe »

[Photograph: Elizabeth Barbone]