Gluten Free Gnocchi

What kind of sauce goes with gnocchi?

Once you've made these pilloy potato dumplings, you can make it a meal by pairing it with any of your favorite sauces. Try marinara, pesto, alfredo, bolognese pink vodka sauce - truly any pasta sauce that you love is wonderful on gnocchi!

Bake the Potatoes

Bake potatoes at 400°F for 45-60 minutes, until tender. Let the potatoes cool.

Make Potato Mixture

Peel and mash the potatoes. Add the salt and eggs and gently work the eggs into the potatoes until uniform.

Add the Flour

Add 1 cup of flour and work it into the dough until all of the flour is incorporated and the dough sticks together.

Finish the Dough

Add more flour as necessary until the dough holds its shape when pinched.

Divide the Dough

Divide the dough into 8 pieces (they don’t have to be exact).

Form the Gnocchi

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.

Shape the Gnocchi

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.

Boil the Gnocchi

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 Sauce

Serve with your favorite sauce. Or saute in butter or olive oil until crispy.

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