Serious Eats: Recipes

Gluten-Free Potato Gnocchi

[Photographs: Elizabeth Barbone]

For best results, select starchy potatoes, like russets or Idaho.

Several batches of gnocchi may be prepared at one time and frozen. Doubling the recipe, however, makes it hard to work with the dough. So it's a good idea to make two or more batches of dough individually instead of doubling the recipe.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/06/gluten-free-potato-gnocchi-recipe.html

© Serious Eats