Gluten Free Gnocchi | Delicate Potato Dumplings

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Prep Time : 30 minutes

Prepare dinner Time : 1 hour 30 minutes

This recipe for gluten free potato gnocchi makes the mushy, pillowy and tender mini dumplings you keep in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

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Delicate, tender, and delicate dumplings, gluten free gnocchi make for a hearty meal together with your favourite sauce. Discover ways to put together your potatoes within the good method to make fast work of this genuine dish!

fingers holding a fork in a round bowl of dumplings with tomato sauce and cheese shavings

What makes this the perfect gluten free gnocchi?

Many recipes for gnocchi name for getting ready the potatoes by boiling them till fork tender, like we did after we steamed them in our submit about how potatoes are gluten free. That is simply foolish to me. Steamed potatoes take in means an excessive amount of water, and require us to rebalance the moisture within the combination to make correct dumplings.

Baking the potatoes in a dry, scorching oven simply till they’re mushy will dry them sufficiently. That signifies that you will want so as to add much less flour to the mashed potatoes and your gnocchi will gentle and flavorful. Ensure you bake them till they’re really mushy inside, although, otherwise you will not have the ability to mash them correctly and the dough will probably be very arduous to form with out its falling aside.

As soon as they’re baked, permit them to chill simply till you’ll be able to deal with them comfortably. Then, use a vegetable peeler or sharp knife to take away the pores and skin plus any more durable outer layer that shaped throughout baking.

When potatoes are boiled correctly, the pores and skin ought to almost simply fall off the potato. It is going to be slightly tougher to take away the skins from a baked potato, however the finish results of tender and flavorful potato gnocchi makes all of it worthwhile, and a hearty gluten free dinner is served!

The right way to make gluten free gnocchi

Making good gnocchi begins with correctly getting ready the potatoes. As soon as they’re ready and processed, all that’s left is so as to add melted butter, salt, and flour, form the dumplings after which boil them.

  1. Bake the potatoes. Bake russet potatoes of their skins till they provide to mild however agency stress if you squeeze them. Permit them to chill till you’re capable of deal with them, then peel off the skins.
  2. Mash the potatoes. I like to make use of a potato ricer to mash the potatoes since that’s the quickest method to create a good, easy mash with none lumps. However a fork will do. Add the melted and cooled butter and salt. Watch out to not overwork the potatoes or they’ll soften an excessive amount of. Chill the mashed potatoes so the starches have an opportunity to resolidify. That’s how we all know they’ll maintain their form as dumplings.
  3. Add the gluten free flour. That is the half that takes your correctly mashed potatoes and makes them into gnocchi. Combine in almost the total cup of gluten free flour (with xanthan gum). The dough ought to maintain collectively if you knead it with clear arms. In the event you give it a squeeze and it squishes out of the gaps between your fingers, you both haven’t chilled the potatoes sufficient, otherwise you haven’t added sufficient flour.
  4. Form the dumplings. As soon as the dough is the suitable consistency, shaping is straightforward. Roll parts of dough into ropes both between your palms held within the air, or on a flat, evenly floured floor by pushing away from your self. Let the formed dough sit for a bit to permit the flour to soak up as a lot moisture as attainable so your dough holds its form throughout boiling. Reduce the ropes into bite-sized items and make ridges in every dumpling by urgent it into the again of the tines of a fork. This helps them maintain sauce.
  5. Boil the gnocchi. Boil a big pot of salted water, place the dumplings within the scorching water a number of at a time, and boil till the dumplings float to the highest of the water. Give them slightly mild stir after putting them, in small batches to keep away from overcrowding, within the water so that they don’t follow the underside of the pot.
  6. Serve. Take away the boiled gnocchi from the water with a wonderful mesh sieve, cowl with sauce, and serve scorching.
fingers shaping 1-inch dumpling dough on the back of a fork on a black surface

Suggestions for making good gluten free gnocchi

The right way to mash the potatoes

In the event you’ve ever made mashed potatoes, you already know you need them to be easy however by no means sticky or glue-like. You by no means wish to mash potatoes in something like a blender or meals processor, which is able to warmth the potatoes and both liquefy them or flip them right into a thick glue.

The most effective device for making gentle and fluffy mashed potatoes is a potato ricer, which appears to be like a bit like a citrus juicer. It forces the cooked potato by means of small spherical holes and makes a rice-like product. I’ve a easy one from Precedence Chef model that I purchased on-line.

I’ve additionally used a meals mill to make mashed potatoes, which is form of like an old-school, hand crank meals processor. In the event you do not have already got a meals mill, although, do not hassle shopping for one. It takes up means an excessive amount of house and is awkwardly-shaped, making it tough to retailer. Its utility is restricted, too.

If you do not have a potato ricer, a big fork will work simply wonderful. Ensure you do not depart any arduous bits of potato that have not been riced or someway processed. It is these bigger bits of potato that are inclined to make the dough crumbly.

A sneaky mashed potato shortcut for making gluten free potato gnocchi

So… I make your entire Thanksgiving meal myself from prime to backside, virtually fully from scratch. One October, in anticipation of the Consuming Olympic holidays, I made a decision to attempt the frozen mashed potatoes from my native Dealer Joe’s, in case I wanted slightly assist.

Nicely, I used to be thrilled to search out out that these little frozen nuggets could be became probably the most good mashed potatoes you will ever have. I plan to make use of them for holidays till the top of time, so I used to be curious to see if I might make these mashed potatoes into potato gnocchi. And it labored!

I like to recommend utilizing a ratio of 1 1/2 kilos (24 ounces) of defrosted mashed potatoes rather than the two kilos of uncooked potatoes that we use on this recipe. You will not want the butter or salt, both, because the ready mashed potatoes have already got each in them. Add the flour slowly, and proceed with the recipe as written.

light tan dumplings on black surface with fork in background

Shaping the right gnocchi

Utilizing an excessive amount of flour in your potato gnocchi dough will make your dumplings tasteless and difficult, not tender. Add the flour slowly, since you’ll be able to at all times add extra, however you’ll be able to’t take away it as soon as it has been combined into the dough.

They are saying that making actually good potato gnocchi takes follow, which I assume it does. However largely it takes correct method, which could be realized in idea earlier than you ever put it into follow. That is the place I are available in!

light ceramic bowl with gluten free gnocchi, tomato sauce, and a fork

Make your gnocchi in smaller batches

I’ve discovered that rolling shorter ropes, quite than lengthy, snaking items of dough, makes shaping gnocchi a lot simpler to deal with. I like to recommend working with a few handful of dough at a time. In case your mashed potatoes are easy and never lumpy, and also you add the flour slowly, you are going to achieve success.

Be certain that your gf gnocchi dough has no lumps

In the event you discover that the dough is crumbling as you attempt to form it, you’ll be able to add a drop of water to the dough, or you’ll be able to attempt utilizing a big fork to mash the dumpling combination to make sure that there are not any giant lumps. It is largely the lumps that may make the dough crumble.

Keep away from any gaps in your gf gnocchi dough

I like to recommend squeezing the dough periodically as you roll it, to make sure that there are not any gaps within the dough. It must be strong right through. In any other case, the dumplings will not maintain collectively if you minimize them from the ropes.

Form the gf dumplings with the tines of a fork

In the event you plan to make gnocchi typically (have you ever tried my recipe for zucchini ricotta gnocchi?), it’s possible you’ll wish to purchase a gnocchi board. It is only a small rectangular piece of wooden with ridges which are made to create the correct ridges in your dumplings. It is these ridges that assist the dumplings maintain onto no matter sauce you serve them with.

I do not personal a gnocchi board. Though my household loves these little dumplings, I solely make them each couple of months. I merely use the again of the tines of a giant dinner fork to create the correct ridges. It is slightly tougher to create distinguished ridges, but it surely does the job.

You too can create ridges by urgent down on each side of every dumpling with the tines of the fork because the dumplings lay flat on the counter. However that compresses the dumplings into flatter pillows, which is not the form we wish.

a light tan dumpling with tomato sauce on the tines of a fork

Gluten free potato gnocchi: substances and substitution ideas

Potato gnocchi are made with only a few substances (actually simply mashed potatoes and flour), so there aren’t too many attainable substitutions to debate.

Gluten free dairy free potato gnocchi

Instead of butter, attempt utilizing virgin coconut oil or Earth Stability buttery sticks. In the event you use Earth Stability, omit the salt within the recipe because it’s already very salty. It has extra moisture than butter, as effectively, so it’s possible you’ll want so as to add a bit extra flour to the dough.

Russet potatoes

As an alternative of russet, you should utilize Yukon gold potatoes. I’d keep away from utilizing waxier potatoes like pink pores and skin because the dumplings will develop into gooey when boiled.

Gluten free egg free potato gnocchi

This recipe for potato gnocchi is made with out eggs, which is conventional. However the fact is that including an egg white to the dough will make it simpler to deal with.

In the event you plan to double the recipe, I like to recommend including an egg white. Simply count on so as to add a bit extra flour to rebalance the dough.

FAQs

Is gnocchi gluten free?

No, conventional gnocchi will not be gluten free. It is made with potatoes and standard flour, which incorporates gluten. This gnocchi is made with gluten free flour, so it is protected for anybody on a gluten-free weight-reduction plan.

Why did my gluten free gnocchi collapse?

Did you bake the potatoes you utilized in your gnocchi, as a substitute of boiling them? Did you knead collectively the gnocchi dough till agency earlier than shaping it? Have been your potatoes lumpy? Lumpy potatoes will stop your dumplings from holding collectively correctly.

What’s one of the best ways to verify my potatoes aren’t lumpy?

I like to make use of a potato ricer to course of the baked and skinned potatoes so there are by no means any lumps. Ensure that your potatoes are baked right through, too, earlier than making an attempt to course of them. Any barely uncooked elements will keep lumpy it doesn’t matter what you do.

How do I do know when my gnocchi are completed cooking?

When gnocchi are completed boiling, they’ll float to the highest of the pot of boiling water. Stir the water gently to make sure that no dumplings are sticking to the underside of the pot, too, so that they have an opportunity to boil on all sides and float to the highest to let you already know that they are able to eat!

Gluten Free Gnocchi | Delicate Potato Dumplings

This recipe for gluten free potato gnocchi makes the mushy, pillowy and tender mini dumplings you keep in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

Course: Dinner, Pasta

Delicacies: Italian

Prep Time: 30 minutes

Prepare dinner Time: 1 hour 30 minutes

Chilling time (potatoes): 20 minutes

Yield: 4 servings

Stop your display screen from going darkish

Substances

  • 4 giant (2 kilos) russet potatoes
  • 2 tablespoons (28 g) unsalted butter melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup (140 g) all objective gluten free flour mix plus extra as needed (I used Higher Batter; click on via for particulars)
  • ½ teaspoon xanthan gum omit in case your mix already incorporates it
  • Tomato sauce for serving (optionally available)
  • Shredded cheese for serving (optionally available)

Directions

Put together the potatoes.

  • Preheat your oven to 400°F. Wash, pierce and bake the potatoes of their skins for 45 minutes to 1 hour, or till they provide if you squeeze them.

  • Let the potatoes cool barely, then peel them. I exploit a vegetable peeler however a fastidiously wielded sharp knife will do.

  • Mash the peeled, cooked potatoes. You probably have a potato ricer or meals mill, use it to mash the potatoes till easy. In any other case, mash with a fork till as easy as attainable.

Put together the gnocchi dough.

  • Place the mashed potatoes in a big bowl, add the butter and salt, and blend to mix. Cowl the bowl and place the mashed potatoes within the fridge to sit back till not heat (about 20 minutes).

  • Take away the potatoes from the fridge, uncover the bowl, and add virtually all of the flour and xanthan gum, reserving a number of tablespoons.

  • Combine with a spoon after which swap to kneading the dough along with clear arms. It ought to maintain collectively effectively when squeezed and really feel agency however not dry.

  • If the dough appears too mushy, add extra flour by the teaspoonful and knead it in. You’ll be able to at all times add extra flour, however you’ll be able to’t take away it so proceed fastidiously.

Form the gnocchi.

  • Pull off items of dough a few handful at a time and place on a really evenly floured flat floor.

  • Squeeze the dough firmly between your palms after which roll both between your palms or together with your palms on the flat floor, pushing away out of your physique.

  • Squeeze collectively any cracks within the dough together with your fingers and roll right into a cylinder. After you’ve rolled a number of ropes, allow them to sit undisturbed for a couple of minutes to offer the dough an opportunity to soak up the moisture of the potatoes.

Prepare dinner the gnocchi.

  • Whereas the dough is sitting, carry a big pot of water to a rolling boil over medium-high warmth.

  • As soon as the water has boiled, minimize the ropes into roughly 1-inch items with a pointy knife, after which mark every with the again of the tines of a giant fork to make ridges.

  • In batches of about 20, gently drop the dumplings into the boiling water and permit the gnocchi to cook dinner for about 3 minutes, or till all of them float to the highest.

  • Take away the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings.

  • Serve instantly with tomato sauce, grated or shaved cheese, and contemporary herbs, should you like.

Make forward concepts.

  • The uncooked, formed particular person dumplings could be frozen in a single layer on a baking sheet, then sealed in an hermetic container for later use.

  • Boil them from frozen, merely including a minute or two to the boiling time.

Soft, tender and delicate dumplings, gluten free potato gnocchi make for a hearty meal no matter how you serve them. #glutenfree #gf #dumplings #gnocchi

Gluten Free Gnocchi | Delicate Potato Dumplings

This recipe for gluten free potato gnocchi makes the mushy, pillowy and tender mini dumplings you keep in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

Course: Dinner, Pasta

Delicacies: Italian

Prep Time: 30 minutes

Prepare dinner Time: 1 hour 30 minutes

Chilling time (potatoes): 20 minutes

Yield: 4 servings

Stop your display screen from going darkish

Substances

  • 4 giant (2 kilos) russet potatoes
  • 2 tablespoons (28 g) unsalted butter melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup (140 g) all objective gluten free flour mix plus extra as needed (I used Higher Batter; click on via for particulars)
  • ½ teaspoon xanthan gum omit in case your mix already incorporates it
  • Tomato sauce for serving (optionally available)
  • Shredded cheese for serving (optionally available)

Directions

Put together the potatoes.

  • Preheat your oven to 400°F. Wash, pierce and bake the potatoes of their skins for 45 minutes to 1 hour, or till they provide if you squeeze them.

  • Let the potatoes cool barely, then peel them. I exploit a vegetable peeler however a fastidiously wielded sharp knife will do.

  • Mash the peeled, cooked potatoes. You probably have a potato ricer or meals mill, use it to mash the potatoes till easy. In any other case, mash with a fork till as easy as attainable.

Put together the gnocchi dough.

  • Place the mashed potatoes in a big bowl, add the butter and salt, and blend to mix. Cowl the bowl and place the mashed potatoes within the fridge to sit back till not heat (about 20 minutes).

  • Take away the potatoes from the fridge, uncover the bowl, and add virtually all of the flour and xanthan gum, reserving a number of tablespoons.

  • Combine with a spoon after which swap to kneading the dough along with clear arms. It ought to maintain collectively effectively when squeezed and really feel agency however not dry.

  • If the dough appears too mushy, add extra flour by the teaspoonful and knead it in. You’ll be able to at all times add extra flour, however you’ll be able to’t take away it so proceed fastidiously.

Form the gnocchi.

  • Pull off items of dough a few handful at a time and place on a really evenly floured flat floor.

  • Squeeze the dough firmly between your palms after which roll both between your palms or together with your palms on the flat floor, pushing away out of your physique.

  • Squeeze collectively any cracks within the dough together with your fingers and roll right into a cylinder. After you’ve rolled a number of ropes, allow them to sit undisturbed for a couple of minutes to offer the dough an opportunity to soak up the moisture of the potatoes.

Prepare dinner the gnocchi.

  • Whereas the dough is sitting, carry a big pot of water to a rolling boil over medium-high warmth.

  • As soon as the water has boiled, minimize the ropes into roughly 1-inch items with a pointy knife, after which mark every with the again of the tines of a giant fork to make ridges.

  • In batches of about 20, gently drop the dumplings into the boiling water and permit the gnocchi to cook dinner for about 3 minutes, or till all of them float to the highest.

  • Take away the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings.

  • Serve instantly with tomato sauce, grated or shaved cheese, and contemporary herbs, should you like.

Make forward concepts.

  • The uncooked, formed particular person dumplings could be frozen in a single layer on a baking sheet, then sealed in an hermetic container for later use.

  • Boil them from frozen, merely including a minute or two to the boiling time.