Sauteed Gluten Free Gnocchi

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.

2 Servings
– 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 2.  Peel the skin of the potatoes and transfer to a large bowl for mashing.

Step 3. Thoroughly mash the potatoes with a potato masher or with a fork.

Step 4.  Add in the flour, salt, and the egg yolk.

Step 5.  Start folding the ingredients together.

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 7. Pat the dough down to about  an inch in thickness and divide into 4 parts.

Step 8.  On a lightly floured surface, roll each quarter to about 12 to 16 inches in length.  Repeat for the rest of the quarters.  Loosely over with plastic wrap to prevent moisture loss.

Step 9.  Using a fork, gently press down on the top side to form grooves.

Step 10.  Cut into 3/4 inch pieces

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.

Step 12.  Lightly coat the gnocchi in olive oil.  Sauté in butter in a non-stick pan on medium heat until  a golden brown crust forms on both sides.


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