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gluten free gnocchi

We actually do not have to eat gluten free anymore.  Russell can digest gluten due to our lovely naturopath.  But his skin does better if there is less gluten in his life.  So I still experiment.  

I like gnocchi and one of my frustrations has been that I had issues making it gluten free.  Not anymore.

Gluten Free Gnocchi

1 pound potatoes (you want a dry, mealy potato, like a russet.  I used yukon golds here and it worked okay)

5 ounces gluten free flour (I used a mixture of amaranth, sorghum, and tapioca) 

1 teaspoon xanathan gum

1/2 teaspoon salt

2 tablespoons butter

Weigh out a pound of potatoes.  Put them in a pot of water and bring them to a boil.  Cook until you can poke them deeply with a fork.

When they are cooked through, peel them very carefully.  They are HOT!  (okay, so you can wait and let them cool but I never seem to leave that much time!)  Add the salt and butter.

Now mash them.  I actually mash them for much longer then I would mash them for mashed potatoes.  Measure out the flour and xanathan gum.  Add to the potatoes and mix in well.  Take a teaspoon of the dough and make it into a football shape.

Remember, these get bigger when cooked so I go for the small side.  They also work better if you can let them dry.  

Bring a large pot of water to boil.  Add the gnocchi.  They are done when they float to the top.

Here they are ready to eat.  I actually browned them a bit after cooking when I added them to the "fast" pesto I was making (through olive oil, basil, pine nuts, and salt in a pan until bubbling and pine nuts brown)

It was yummy!

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Reader Comments (1)

i'm not usually a big fan of gnocchi, but i have to say that looks really good

November 5, 2010 | Unregistered Commenterjustcooknyc

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