Italian
Gluten-Free Gnocchi
by Giallozafferano · 2.9M subscribers on YouTube
Learn how to make perfect gluten-free gnocchi using potato starch or rice starch. These homemade gnocchi are soft and delicious, perfect with butter and sage or tomato and basil.
- Difficulty
- medium
Ingredients
8 items- Red-Skinned PotatoesBoiled in salted water starting from cold.
- Potato StarchOr rice starch as alternative.
- SaltA pinch.
- NutmegA good amount, to taste.
- Butter(optional) — For serving with sage.
- Sage(optional) — Fresh sage leaves, for serving.
- Tomato(optional) — Fresh or in sauce, for serving with basil.
- Basil(optional) — Fresh basil leaves, for serving.
Method
- Boil red-skinned potatoes in salted water, starting from cold.
- Mash the potatoes with a potato masher (no need to peel them).
- Add potato starch (or rice starch), salt, and nutmeg.
- Knead first with a fork, then with your hands.
- Work the dough thoroughly, then wrap in plastic wrap and let it rest for 30 minutes.
- Divide the dough into smaller pieces and roll them into ropes.
- Cut the ropes into gnocchi and gently score them (they are more delicate than traditional gnocchi).
- Cook in boiling salted water until they float.
- Season as desired: recommended with butter and sage or with tomato and basil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
