Gluten Free Chickpea Gnocchi Recipes
HOMEMADE GLUTEN-FREE GNOCCHI
There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther.
Provided by Buckwheat Queen
Categories Main Dish Recipes Dumpling Recipes
Time 1h41m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
- Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
- Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
- Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
- Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.
Nutrition Facts : Calories 107 calories, Carbohydrate 22.6 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 159.6 mg, Sugar 0.7 g
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- Peel potatoes and dice into small cubes of even size. Place the potatoes in a small pot, and add water until they are just covered. Bring potatoes to a boil, then reduce heat to low and simmer for 10-12 minutes, or until tender. Pierce them with a fork to check. You want them to be soft so they are easy to mash. Drain and let cool. When the potatoes have cooled, mash them using a pastry cutter, fork, or potato masher.
- Onto a clean surface or countertop, pour out the flour and potatoes directly on top of one another, making a small circle shape. Make a well in the center (essentially, a small hole), and crack the egg (+1 yolk if using Cup4Cup) right into the hole. Using a fork or your finger, scramble the egg and mix until the yolk and whites are combined.
- Slowly, begin adding and incorporating little bits of the flour and potato from around the well. Continue to mix and incorporate in a circle, adding flour and potato as you go, until the mixture begins to stick and form a dough. Keep mixing and begin kneading until the dough looks rollable! When the dough can be easily manipulated, shape into a ball and cut into six equal pieces.
- Take one piece of the dough and using your hands, begin to roll the dough into a long and fairly thin snake. Using a sharp knife, cut the snake into 1/2 inch pieces. From here, you can leave the gnocchi as is, or get a little fancy. With a fork, create little lines in the gnocchi or with your fingers, place a small dimple in the center of the gnocchi- making it look like a real, miniature pillow.
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- I recommend using a kitchen scale for this recipe. Check the video in the blog post for easy visual instructions.
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