There’s always a sense of satisfaction when making food from scratch. Simple ingredients, some patience, and a bit of elbow grease often yields positive results. I try to avoid gluten-containing products as much as I can, and when I can’t find a gluten-free counterpart to some of my favorite foods, I make it myself. This time around, I made gluten free gnocchi from scratch.
– 1 pound of butter potatoes
– 1/2 cup of gluten-free all purpose flour or baking flour
– 1/2 of an egg yolk from an extra large egg
– 1/2 teaspoon of salt
Step 1. Poke holes into the raw potatoes and bake them at 400 degrees for 50 minutes to an hour. The bigger the potato, the longer it will take to cook. The potatoes should be soft in the center when they are cooked through. Let cool for about 30 minutes.
Step 6. Knead until it reaches the consistency of cookie dough. If the dough sticks to your fingers, keep adding flour and continue to knead. If the dough is too dry, lightly wet your fingers and continue to knead.
Step 11. Cook the gnocchi in small batches in a simmering pot of water. Cooked gnocchi will rise to the top. Promptly remove, eliminating as much water as possible, lay flat on a lined sheet, leaving space between each piece of gnocchi.