Last year this time, we tried (in vain, with a gooey icky mess) to make gluten free gnocchi.
It was bad enough that we didn’t try again until two days ago – oh, we made frozen GF gnocchi, but at $6 – $8 for a bag that serves us four, it can get a bit spendy.
So I went looking, again, for another recipe. I found this recipe, and decided to give the variation of cooking method a shot.
Note: Cup Cake Kitteh’s recipe uses metric weights, not cups or ounces. If you have a scale that can convert, you may want to use it.
We have such a scale, but I decided to wing it and go by the feeling of the dough. When making gnocchi, the resulting dough should not be too sticky – you should add the flour (or flours, if mixing your flours) until the dough is no longer sticking to your hands.
Yes, hands – you do not want to beat the dough, nor should you over-knead it. If you over do it with the mixing, the gnocchi will be tough when cooked.
This recipe also ends by cooking the gnocchi in a fry pan, instead of boiling. We tried boiling some of them, and they were dense and goopy sticky – not yummy. So either we’re doing something wrong when cooking, adding the wrong ingredients to the dough, or gnocchi is just supposed to be goopy sticky (tho I do not remember it that way pre-gluten free days).
Pan-fried gnocchi are YUM.
Gluten Free Gnocchi
- 2 Lbs russet potatoes
- 2 Large eggs
- 2-3 Tbs chickpea flour
- 2-3 Tbs potato starch
- 1/2 Tsp xanthan gum
- Salt and pepper to taste
- Puncture each potato with a fork, and bake the potatoes until soft.
- Remove the potatoes from the oven, and when cool enough to handle, cut in half, scoop out the flesh, and then use a potato ricer to finely grate the potatoes.
- This part is very important – the potatoes must be fluffy and lump-free – the ricer does the job perfectly.
- If the dough is still sticky, add a bit more starch and flour until it’s just barely not sticky.
- This is a messy step, and a bit time consuming. Elicit some help – great use for idle children’s hands…. ;)