Gnocchi

Gluten Free Gnocchi

Feat. Bob’s Red Mill

Ingredients:

• 1 cup mashed russet potatoes

• ½ cup Bob’s Red Mill Sweet White Rice Flour

• 1 large egg

• 1 tsp Bob’s Red Mill Xanthan Gum

• ½ tsp kosher salt

• 1 Tbsp olive oil

(This recipe can be used as a large portion for one or to share, or can easily be doubled)

Peel, cook, mash, and measure out 1 cup of russet potatoes, lightly packed. In a large bowl, combine with the Bob’s Red Mill Sweet White Rice Flour and the remaining ingredients. Knead the dough on a cutting board or counter top for several minutes. It should be light and slightly springy. 

Cut into four portions to ease the rolling process. One piece at a time, roll the dough into a log about ¾-1 inch thick, and cut into 1 inch pieces. Press or roll them into your desired shape/texture. Continue this process with the remaining dough.

In a pot, bring water to a rolling boil with salt to taste. Carefully drop the gnocchi into the water. They will rise to the top when they are finished, 2-3 minutes. 

Toss directly into your favorite sauce, or serve simply in brown butter and parmesan!