Gallery: How to Make Gluten-Free Potato Gnocchi

  • 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

    Work the eggs into the rice potatoes with a bench scrapper or fork.

    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.

    Add the Gluten-Free Flour

    For two pounds of gnocchi, you need about 1 1/2 cups of gluten-free flour. The few times I used less flour, the gnocchi fell apart while they boiled.

    Begin by adding 1 cup of flour. Work it into the dough and then go from there.

    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 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

    Knead the dough a few times before rolling out into a long log.

    Cut into bite-size pieces

    Cut each log into bite-size pieces. Since my dough wasn't on a cutting board, I used a small icing spatula to cut the dough into pieces. This prevents my knife, and countertop, from damage.

    Shaping: Option One

    The easiest way to shape gnocchi is to simply press a small indentation into each piece.

    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
    Elizabeth Barbone