September 22nd, 2009
Gnocchi
gnice
Would you believe me if I told you that even gluten free gnocchi have only 4 ingredients? Have I ever lied to you?
Right off the bat, though, I must admit that the significance of the fact that I served up a beautiful bowl of homemade gluten free gnocchi was almost certainly lost on my {relatively small} children. They do not know that this should not be something to expect. I have completely ruined them.
That being said, my husband was thrilled. Not only is gnocchi one of his favorites, but he was wowed by how indistinguishable the gluten free version is from the conventional version. Now, it may very well be that I have done something in this recipe to utterly offend those of you out there who are Italian through and through. I’m no Mario Batali, nor do I pretend to be. I’m just a girl, married to a boy … who loves gnocchi.
Gnocchi
Ingredients
4 large Idaho (or similar sized) potatoes
2 tablespoons butter
1 cup all purpose gluten free flour of your choosing
1/2 teaspoon xanthan gum
1. For the sake of sanity (which I highly prize, and I find to be in short supply), I suggest that you make the potatoes in advance. Whenever you’re using the oven for something else already, wash, pierce and bake the 4 potatoes (or equivalent) in their skins at about 400 degrees for about an hour, until they’re soft when you squeeze them. Let them cool slightly, then peel them (I actually use a vegetable peeler, but handle this however you like), melt the butter into them, and then beat the living daylights out of them (use a food processor or a hand-held or stand mixer; just do it until they’re finely beaten). Many recipes for gnocchi call for boiling the potatoes. I think that is just silly. They absorb too much moisture, and then you have a heck of a time combating the extra moisture in the final product. If you bake them in a dry, hot oven, you will have them just where you want them. After you have beaten the potatoes and butter, cover them in a bowl and chill them in the refrigerator for at least 2 hours, preferably overnight. You want them chilly.
2. Whisk together the flour and xanthan gum until well combined. Once the potatoes are chilled, add the flour and xanthan gum mixture a bit at a time to the potatoes and knead it in, squeezing the dough as you go. It should hold together.
3. Now it’s time to roll the dough into the ropes that will form the basis for the little darlings themselves. The traditional way to go is to roll the dough into very long ropes on a floured surface. If you find that’s possible, more power to you. Me, I roll lumps of dough into about 3-6 inch ropes, or as long as I can manage them. Give each lump of dough a good squeeze in between your palms, and then roll the dough either between your palms or on a floured flat surface. The most important thing is that the dough holds together solidly. After you have rolled a few, let them sit for a few minutes. It will allow the flour mixture to absorb the moisture of the potatoes.
4. While the dough is sitting, boil a large pot of water. In the meantime, cut the ropes into 1″ pieces with a sharp knife, then mark each with the tines of a fork to make ridges (it allows the gnocchi to hold onto sauce better). One by one (and in batches of about 20), once the water is boiling, gently drop each little nugget into the boiling water and allow to cook for about 3 minutes, until they float to the top (and it’s very, very exciting when they do float to the top). Fish out the gnocchi with a slotted spoon and set them aside. Repeat with the remaining dough. Serve with tomato sauce (or whatever else you like).
This recipe can be easily doubled.
Enjoy!
Warmly,
Nicole
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Posted By : Nicole
Posted on September 22nd, 2009 at 5:12 pm
This recipe sounds amazing. I have only ever found one brand of gluten-free gnocchi (Nuovo) but it is too expensive to buy on a regular basis. I can’t wait to try this and thanks for the tip of baking the potatoes the night before!
Posted on September 22nd, 2009 at 5:23 pm
Hi, Erin,
You’re welcome! I actually had never tried gluten free gnocchi before, so all I have to compare this to is the conventional stuff. And this definitely holds up! Thanks for posting.
Warmly,
Nicole
Posted on September 22nd, 2009 at 9:48 pm
Wow, this is so cool…thank you!
Posted on September 23rd, 2009 at 11:06 pm
Nice! I’m newly gluten free (definitely have celiac, not just intolerance) and I’ve been researching recipes. Everything you said about chilling and resting the “dough” makes sense with what I’ve been reading on baking blogs.
Thanks for posting this!
Posted on September 24th, 2009 at 12:32 am
Hi, Pam,
Thanks! I think it’s cool, too, even though my children took it in stride. What do they know, anyway.
Hi, Mindy,
You’re welcome. I’m glad it jibes with other research you have done. Let us know how it turns out!
Warmly,
Nicole
Posted on September 24th, 2009 at 1:41 pm
Oh, how I look forward to trying this recipe!
Posted on September 25th, 2009 at 1:51 am
Hi, CinnamonQuill,
Let us know how it turns out!
Warmly,
Nicole
Posted on September 25th, 2009 at 2:52 am
I haven’t had gnocchi in years (at least 9). Thanks for this recipe!
Posted on September 25th, 2009 at 1:51 pm
Hi, Linda,
You’re very welcome! Thanks for posting. Enjoy your blast from the past!
Warmly,
Nicole
Posted on September 26th, 2009 at 1:50 am
First of all, I must say I LOVE your blog and recipes…everyone that I’ve tried has been incredibly tasty!
Before I was diagnosed, I used to make “drop dumplings.” For every cup of mashed potatoes, I would add 1 cup of flour and 1 egg and mix well. Then I would drop tablespoonfuls into boiling water and boil until they floated. Do you think this recipe would work like that?
Posted on September 26th, 2009 at 6:02 pm
Hi, Sarah,
Thank you so much for the kind words. It sounds like you basically used to make an express version of gnocchi. Try it with gluten free flour, absolutely! Let us know how it turns out…
Warmly,
Nicole
Posted on September 28th, 2009 at 3:15 am
I am so excited to finally find a GF Gnocchi recipe that does not require a potato ricer! I have given up looking for one in our area and I refuse to buy one online for one single recipe. The tip about baking the potatoes instead of boiling them makes total sense. Every recipe I have found says to boil them also. This recipe is going on my list to try this week. I think I might try them with a pesto sauce or like my daughters like to say “that green stuff mom.” Thank you.
Posted on September 30th, 2009 at 3:33 pm
Hi, Brenda,
I’m so excited for you! Honestly, you are singin’ my song. I do not believe in buying anything for my kitchen for only one recipe. I want bang for my buck. Let us know how it turns out with the green stuff!
Warmly,
Nicole
Posted on October 6th, 2009 at 12:08 am
Hi Nicole,
I just found your website and will be bookmarking it for sure.
GF Gnocchi. It’s like Heaven, but here on earth. On of my favorite pre-celiac meals was “Pistachio Gnocchi” from a local Italian restaurant…..cream sauce packed with pistachios, served over gnocchi. One of the things I never thought I’d have again.
I can’t wait to try this.
A potato dumpling recipe I’ve tried, that is similar:
1) Prepare some (as much as you want) instant mashed potatoes. Allow to cool.
2) Remove 1/4 volume of the potatoes, and fill the hole with potato starch. Return “moved” potatoes, and mix together.
3) Roll into ropes, and cut into 1″ segments.
4) Boil for 3-5 minutes.
5) Toss w/ melted butter, coat with GF bread crumbs and/or parmesan cheese and bake for 20 minutes at 350 degrees.
I’ve had mediocre success with this. 1st time I made it, I let them boil way too long. Second time was pretty good, though.
Posted on October 6th, 2009 at 4:53 pm
Hi, Wendy,
There is nothing I can think of that you had before that, with some tweaking, you can’t have again.
I think that your recipe sounds good, but you’ll have consistent results with regular potatoes (not instant), and a better moisture balance. Give my recipe a try and let me know how it works out. Just boil them in a big pot of water and take them out once the float to the top. It happens quicker than you’d think!
Warmly,
Nicole
Posted on October 19th, 2009 at 2:26 am
Just tried this myself. I’ve never had gnocchi before, so I’m not sure if I got it exactly right, but I loved it! One thing I was worried about though: I didn’t exactly have large Idaho potatoes. What I do have is what looks like pretty small Idaho potatoes. Could you let me know about how many cups of potatoes you ended up with? I used 6 potatoes, but had to stop stirring in flour because it wasn’t holding together as well. Thank you!
Posted on October 20th, 2009 at 5:33 pm
Hi, Bai,
The ratio of potato to flour should be about 2 to 1. So if you have 1 cup of flour, go with about 2 cups of mashed potatoes. Just use that as a general guide, though. The dough should hold together when you squeeze it tightly. If it crumbles, it’s too dry.
Warmly,
Nicole
Posted on October 29th, 2009 at 1:18 am
I finally made the recipe! My gnocchi seemed a little too soft after I cooked them. I am thinking that I had too much of the potatoes and not enough flour. They tasted good just not quite the right texture. Now I see in the above comment that the ratio is 2 to 1. I was way off!! I will try it again and I am sure it will work this time. Silly me!
Posted on October 29th, 2009 at 2:09 am
Hi, Brenda,
Especially since you’re boiling them, err on the side of dry rather than wet. I’m sorry you ran into a bump in the road!
Warmly,
Nicole
Posted on November 12th, 2009 at 9:33 pm
Just found your site – someone recommended you on glutenfreeforum.com. I’ve been contemplating GF gnocchi for a while – glad to know someone’s tried it! Sounds wonderful. Definitely going to have to make them! Also, FYI, if you have a favorite GF fall dish or Thanksgiving dish, check out my blog and link it up for a chance to win an apron!
Posted on November 16th, 2009 at 6:52 pm
Hi, Alta,
Welcome to the site! I hope you have success with gnocchi.
Warmly,
Nicole
Posted on April 6th, 2010 at 7:36 pm
Hi Nicole – I am in the middle of a batch of these and it looks like my potatoes are going to make at least a double batch. Have you had any luck with freezing the finished product (before boiling)? I don’t think we can eat these all within the next couple days! Thanks!
Nicole W
Posted on April 7th, 2010 at 3:36 pm
Hi, Nicole,
I haven’t frozen these before boiling, but I am certain it would work beautifully. That’s a great idea. I would spread them on a parchment paper covered baking sheet in a single layer before sticking them in the freezer so they don’t stick to one another. Once they have frozen, dump them all into a resealable plastic bag and put them back in the freezer. Let us know how it goes!
Warmly,
Nicole