While we’re in the midst of this coronavirus pandemic with limited access to supermarkets and certain pre-made foods, I thought it was a perfect time to share another simple classic: homemade gluten free gnocchi! It’s super easy, so much cheaper than shop bought and you only need 4 ingredients!
It’s a yummy recipe that my boyfriend has actually been making for years. It’s kind of ‘his thing’ and he never has the patience to measure quantities so I can put it on my blog. But he finally did so here it is!
Unlike the vast majority of gnocchi recipes I’ve seen, he likes to add butter in them which gives such a yummy flavour and texture.
Hope you enjoy these and let me know what you think down in the comments (or on insta) if you give them a try.
P.S.: we used Schar ‘Mix it Universal’ to make these and as I always say, it’s by far the best flour blend for gnocchi and pasta!
Can I freeze my gluten free gnocchi / how do I store leftovers?
Yes you can freeze them (uncooked)! I feel like if you’re going to make the effort of making your own gnocchi from scratch, it’s a good idea to make a very large batch and store several portions in the freezer. As I explain in the directions below, just toss your fresh (uncooked) gnocchi in a bit of flour to prevent sticking, place them in a ziplock freezer bag all flat and freeze. Defrost fully before cooking.
- 600g potatoes (weight before cooking)
- 2 egg yolks
- 50g butter
- 290g (more or less) all purpose plain gluten free flour (I used Schar 'Mix It Universal')
- ¼ tsp salt
Prepare your gnocchi dough:
- Chop the potatoes into small cubes and boil in lightly salted water until fully cooked and soft.
- Drain and while the potatoes are still hot, add the butter and salt and mash until smooth and lump free. Then let your mashed potatoes cool down. It’s important not to skip this step as we’re adding the egg yolks next and we don’t want the heat to start cooking them.
- Once cool or lukewarm, add the egg yolks and mix well.
- Then add the flour little by little until you have a smooth dough ball. Be careful not to add too much flour. The dough should be easy to handle with your hands and not overly sticky, but still fairly moist. It shouldn’t feel dry at all. (See picture collage above) Note: the flour quantity will vary depending on what flour blend you use and the size of your eggs so you may need to add a bit less or a bit more than me. ?
Shape your gnocchi:
- Lightly flour your work surface (I like working on a sheet of baking paper to prevent sticking) and roll a small portion of the dough into a strip (about 1 inch thick – see picture collage above).
- Then cut into small pieces and toss about in a bit of flour to prevent them from sticking to one another. Repeat with the rest of the dough.
- At this point, you’re technically done and ready to cook! I usually stop right there to save time, but if you’re a perfectionist and what them shaped perfectly, then create an indentation with your thump in each gnocchi and fold the gnocchi on itself while rolling it on the back of a fork to create a ribbed texture.
How to cook your gluten free gnocchi:
- Bring a pan of lightly salted water to boil and then add your gnocchi.
- Start your timer and cook for 1 to 2 minutes, until the gnocchi start to float.
- Drain immediately and serve.
How to store/freeze uncooked gnocchi:
- Toss your uncooked gnocchi in a bit of flour to prevent sticking and place in a ziplock/sealable freezer bag, like in the picture below.
- Place it flat in the freezer, here I’m using the ice cube tray which works so perfectly for this.
- Defrost before cooking.