Description
Delicious homemade potato gnocchi made with simple ingredients.
Ingredients
Scale
- 2 tbsp rock salt (or coarse sea salt/kosher salt)
- 2 lbs. russet potatoes (unpeeled)
- 1 large egg
- 1 large egg yolk
- 2 tsp kosher salt (or sea salt)
- 1 pinch nutmeg
- 1 cup rice flour (plus more as needed)
- ¼ cup tapioca flour
- ¼ tsp xanthan gum
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and sprinkle with the coarse salt. Set aside.
- Scrub the potatoes thoroughly and prick them with a fork. Place on the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let the potatoes cool slightly.
- When the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.
- Add the egg, egg yolk, kosher salt, and nutmeg to the potatoes.
- In a separate bowl, whisk together the rice flour, tapioca flour, and xanthan gum.
- Gradually add the flour mixture to the potatoes, stirring until a dough forms.
- If the dough is too sticky, add a little more flour, 1 tbsp at a time.
- Divide the dough into 4 equal pieces.
- On a lightly floured surface, roll each piece of dough into a log about 1-inch thick.
- Using a sharp knife, cut the logs into 1-inch pieces.
- Roll each gnocchi piece over the tines of a fork to create a classic ridged shape or shape as desired.
- Bring a large pot of salted water to a boil over high heat. Carefully drop the gnocchi into the boiling water. Cook for 2 to 3 minutes, or until they rise to the surface and are cooked through.
- Drain the gnocchi and toss them with your favorite sauce. Serve immediately.
Notes
- For a lighter texture, ensure not to overwork the dough.
- Leftover gnocchi can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Pasta
- Method: Baked, Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg