Homemade gluten free gnocchi use a combination of simple gluten free ingredients and yields a lovely light pasta. The rolling and shaping of the pasta takes a little bit of time, especially if you are making a large quantity, but they are well worth it and will also keep in the fridge for a couple of days. Gnocchi are a type of pasta based heavily on potato, so think of them like little light potato dumplings. The addition of flour, egg and salt to leftover mashed potato (or ready-bought mash) gives you these perfect pasta pillows that work a treat with my sizzling chorizo pasta sauce.
Gluten Free Gnocchi (Serves 4)
- 400g mashed potato – the mash needs to be totally lump-free, so I find shop-bought mash works really well (try Mash Direct‘s one) or chuck your leftover mash in a food processor to blitz it smooth or use a potato ricer
- 130g plain gluten free flour (plus a little extra for dusting)
- 1 large egg
- Half a teaspoon of salt
- Mix the mash, sifted gluten free flour, beaten egg and salt in a large bowl with a wooden spoon.
- Once the ingredients are quite well combined, here comes the messy bit. Knead the dough well with your hands to ensure everything is combined – mix with your hands for 5 minutes until you are left with a smooth, malleable pasta dough.
- Turn the dough out onto a lightly-floured wooden board and break it into 8 even-sized chunks.
- Roll each chunk into a long sausage shape with your hands – each sausage should be about 1.5cm in thickness.
- Chop each sausage into pieces, around 2cm each.
- Now gentle roll each chunk into an oval-shaped ball. You should have approximately 90-110 balls in total.
- Take a fork and press each ball gently against the length of fork prongs, whilst making a small indent the centre of the ball with your thumb (see picture below for how the gnocchi should look on the front and back).
- There you have it! Set them aside until you are ready to serve. Add to gnocchi to a pan of salted boiling water and they will sink to the bottom. After a couple of minutes cooking, they will pop to the surface – allow to cook for an extra 2 minutes then scoop them out with a slotted spoon and you are ready to serve them up with a delicious pasta sauce of your choice. Below pictured is my sizzling chorizo sauce, why not give it a try!