Gnocchi
Gnocchi. There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat.
Ingredients
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You need 2 pounds of potatoes skinned and quartered
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Prepare 2 cups of flour
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It’s of Salt
Steps
- Steam the potatoes for 30-40 minutes, until they can be pierced with a fork. (I do this by putting three golf ball sized foil balls in a pot in about 1/2 inch off water, then placing a plate on top with the potatoes on it.).
- Take the potatoes and mash them evenly. You want a very even consistency and you do not want them to be too moist..
- On a floured surface, roll the mash potatoes on the surface, adding 1 cup of flour. (Add the rest of the flour only if the potatoes get too moist)..
- Bring a pot of water to boil. It should be salted enough to taste like salt water..
- Roll the dough out into logs that are 1/2 inch thick..
- Cut them into 1/2 inch pieces..
- Roll these pieces along the tongs of a fork, creating grooves for the pasta sauce to cling to..
- Boil these for about two minutes, they will start to float and cook for another 20 seconds..
- Remove with a slotted spoon and drain..
- Serve with sauce of your choice..
- If you like crunchy exterior on your gnocchi, forget the boiled water and just cook each gnocchi in about 1/4 inch of oil for about 20 seconds on each side..
- Enjoy!.
To freeze uncooked gnocchi: Spread the gnocchi out, so they aren't touching each other, on the well floured, parchment paper lined, baking sheet. Eating gnocchi is like taking a bite out of a little cloud. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. The Best Gnocchi Recipes on Yummly
