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)
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.
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.
Add 1 cup of flour and work it into the dough until all of the flour is incorporated and the dough sticks together.
Add more flour as necessary until the dough holds its shape when pinched.
–Divide the dough into 8 pieces (they don’t have to be exact).
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.
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.
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.
Serve with your favorite sauce. Or saute in butter or olive oil until crispy.