YIELD
4 servings
TOTAL TIME
1 hr 25 mins
Ingredients – 2 large russet potatoes or Idaho potatoes (about 2 pounds) – 2 eggs beaten – 1 1/2 tsp salt – 1-1 1/2 cups gluten-free all-purpose flour (King Arthur Measure-for-Measure)
1
Preheat the oven to 400°F. Pierce the potatoes with a fork. Place them directly on the oven rack and roast for 45-60 minutes, until tender. Let the potatoes cool.
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2
Remove the potato skins and place the potato flesh into a mixing bowl. Use a large fork to mash the potatoes. Add the salt and eggs and gently work the eggs into the potatoes until uniform.
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3
Add 1 cup of flour and work it into the dough until all of the flour is incorporated and the dough sticks together.
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4
Add more flour as necessary until the dough holds its shape when pinched.
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5
–Divide the dough into 8 pieces (they don’t have to be exact).
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6
Working with one piece at a time, roll the dough into a log about 1⁄2-inch thick. Cut the log into 1⁄2-inch gnocchi pieces.
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7
If you like, you can gently indent the gnocchi with your thumb or roll the gnocchi down the back of a fork to make indents.
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8
Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 4 minutes, until they float. Drain the gnocchi.
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9
Serve with your favorite sauce. Or saute in butter or olive oil until crispy.
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