Gluten Free Gnocchi

Gluten Free Gnocchi

Hands up who loves pasta?!

** Waves ** 

I’m a huge pasta fan, however I don’t have it that often as I’m also a big fan of the creamy ones which are so calorie dense it isn’t funny and that doesn’t really sit with my current goals all that well. A few years back I tried Gnocchi for the first time and really enjoyed it. I later discovered that the main ingredient in Gnocchi is the humble potatoe! (say what?!)

Gluten Free Gnocchi Recipe

I’ve recently been giving the Little Diggers potatoes a try and made some delicious crock pot garlic parmesen potatoes last week which I shared on on instagram (ps. follow me? ;)). I then got myself onto a bit of a potatoe kick and decided that it was about time I finally tried to make some Gnocchi.

This Gnocchi is gluten free as we use a gluten free flour and it’s also only two ingredients so I feel like a bit of a fraud giving you a ‘recipe’ for it! However it does take a bit of time to prepare as there are a number of steps in making the gluten free Gnocchi.

Gluten Free Gnocchi
Serves: 4
Ingredients
  • 1/2kg Little Diggers Potatoes
  • 2 Cups Gluten Free Flour
Instructions
  1. Boil & mash the potatoes then leave in the fridge overnight (add a little bit of milk if you like while mashing)
  2. Spread some flour on the bench and then pop your mashed potatoes onto the bench, slowly start adding the rest of the flour into the potatoes and roll until a dough has formed.
  3. Cut the dough into 4-6 even sized bundles of dough.
  4. Take one of the bundles of dough and roll until you have a long thin round roll of dough.
  5. Take a honey dipper (or use the back of a fork) and press indents all along the roll of dough (this is important as it means your sauce will stick to the pasta)
  6. Cut in between the indents to make small pieces of Gnocchi approx 2cm wide each.
  7. Spread on a baking tray and bake in the oven at 180 degrees celcius for 10 minutes.
  8. Store in the fridge.
Notes
Your dough shouldn’t be super sticky when you are done, you should be able to easily roll the dough as per the pictures. The indents are super important as this is what makes your pasta sauce stick to the pasta. Due to the gluten free flour I have baked these as they go a bit gloopey being boiled – if you use non GF flour you should be fine to boil them 🙂

Try using this GF Gnocchi in my GF Cheesy Pesto Gnocchi Recipe!

What is your favourite type of pasta? – Let me know in the comments, I love hearing from you! 

 

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2 thoughts on “Gluten Free Gnocchi”

  1. These look great! You can also roll the gnocchi on a sushi mat to get spirals 🙂

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