Potato Gnocchi

    • Prep Time
    • 1 hr
    • Cook Time
    • 25 mins
    • Yield
    • 1 lb pasta

I love potatoes! I love pasta! Put them together and you get potato gnocchi.

These potato gnocchi are like delicious potato pillows with the perfect amount of sauce surrounding them.

This meal is amazingly simple, but looks beautiful for a dinner party. It’s satisfying and delicious. Plus, it’s gluten-free! No substitution on flavor.

You can use whatever sauce you like, but my simple tomato sauce always is a crowd pleaser. Find my recipe for basic tomato sauce here. Enjoy!

Rate Recipe

2 Ratings

Ingredients

  • 4 potatoes
  • 1 cup rice flour
  • 1 large egg yolk
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup tomato sauce,  click here for recipe

  • 6 oz mozzarella
  • fresh basil, diced for garnish

Instructions

  • 1. Preheat oven to 400 degrees Fahrenheit. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly.
  • 2. Scoop out flesh from the potatoes. If you have a potato ricer, use it. If not, use a food processor or food mill to mash potatoes into a fine pulp.
  • 3. Line a baking sheet with parchment paper. In a bowl, combined pureed potatoes and flour.
  • 4. Make a well in the middle of the potatoes. Add egg yolk and salt. With a fork, slowly work wet ingredients into the potato mixture. When incorporated, turn dough over onto a floured surface.
  • 5. Knead until the potato dough comes together into a ball. Divide the ball into 4 pieces.
  • 6. Roll each piece into a rope about 1 inch thick. Cut each rope in 1/2-inch pieces. Place the finished gnocchi on the baking sheet, and repeat with rest of the dough.
  • 7. Drop the gnocchi into boiling water with extra salt and the olive oil. Cook for 4 minutes, and drain. Top with your favorite sauce, mozzarella cheese, and fresh basil. Enjoy!

Instructions

  • 1. Preheat oven to 400 degrees Fahrenheit. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly.
  • 2. Scoop out flesh from the potatoes. If you have a potato ricer, use it. If not, use a food processor or food mill to mash potatoes into a fine pulp.
  • 3. Line a baking sheet with parchment paper. In a bowl, combined pureed potatoes and flour.
  • 4. Make a well in the middle of the potatoes. Add egg yolk and salt. With a fork, slowly work wet ingredients into the potato mixture. When incorporated, turn dough over onto a floured surface.
  • 5. Knead until the potato dough comes together into a ball. Divide the ball into 4 pieces.
  • 6. Roll each piece into a rope about 1 inch thick. Cut each rope in 1/2-inch pieces. Place the finished gnocchi on the baking sheet, and repeat with rest of the dough.
  • 7. Drop the gnocchi into boiling water with extra salt and the olive oil. Cook for 4 minutes, and drain. Top with your favorite sauce, mozzarella cheese, and fresh basil. Enjoy!

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  • Average Rating

    (4.5 / 5)


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