Gluten Free Gnocchi | Mushy Potato Dumplings

Gluten Free Gnocchi | Mushy Potato Dumplings
Gluten Free Gnocchi | Mushy Potato Dumplings

Prep Time : 30 minutes

Cook dinner Time : 1 hour 30 minutes

This recipe for gluten free potato gnocchi makes the smooth, pillowy and tender mini dumplings you bear in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

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Gluten Free Gnocchi | Mushy Potato Dumplings

Mushy, tender, and delicate dumplings, gluten free gnocchi make for a hearty meal along with your favourite sauce. Discover ways to put together your potatoes within the good strategy to make fast work of this genuine dish!

fingers holding a fork in a round bowl of dumplings with tomato sauce and cheese shavings

What makes this the most effective gluten free gnocchi?

Many recipes for gnocchi name for making ready the potatoes by boiling them till fork tender, like we did after we steamed them in our publish about how potatoes are gluten free. That is simply foolish to me. Steamed potatoes take up approach an excessive amount of water, and require us to rebalance the moisture within the combination to make correct dumplings.

Baking the potatoes in a dry, sizzling oven simply till they’re smooth will dry them sufficiently. That signifies that you may want so as to add much less flour to the mashed potatoes and your gnocchi will gentle and flavorful. Be certain you bake them till they’re really smooth inside, although, otherwise you will not have the ability to mash them correctly and the dough will probably be very exhausting to form with out its falling aside.

As soon as they’re baked, enable them to chill simply till you’ll be able to deal with them comfortably. Then, use a vegetable peeler or sharp knife to take away the pores and skin plus any tougher outer layer that fashioned throughout baking.

When potatoes are boiled correctly, the pores and skin ought to practically simply fall off the potato. Will probably be somewhat tougher to take away the skins from a baked potato, however the finish results of tender and flavorful potato gnocchi makes all of it worthwhile, and a hearty gluten free dinner is served!

How you can make gluten free gnocchi

Making good gnocchi begins with correctly making ready the potatoes. As soon as they’re ready and processed, all that’s left is so as to add melted butter, salt, and flour, form the dumplings after which boil them.

  1. Bake the potatoes. Bake russet potatoes of their skins till they provide to mild however agency strain while you squeeze them. Permit them to chill till you’re in a position to deal with them, then peel off the skins.
  2. Mash the potatoes. I like to make use of a potato ricer to mash the potatoes since that’s the quickest strategy to create a good, easy mash with none lumps. However a fork will do. Add the melted and cooled butter and salt. Watch out to not overwork the potatoes or they’ll soften an excessive amount of. Chill the mashed potatoes so the starches have an opportunity to resolidify. That’s how we all know they’ll maintain their form as dumplings.
  3. Add the gluten free flour. That is the half that takes your correctly mashed potatoes and makes them into gnocchi. Combine in practically the complete cup of gluten free flour (with xanthan gum). The dough ought to maintain collectively while you knead it with clear arms. Should you give it a squeeze and it squishes out of the gaps between your fingers, you both haven’t chilled the potatoes sufficient, otherwise you haven’t added sufficient flour.
  4. Form the dumplings. As soon as the dough is the precise consistency, shaping is simple. Roll parts of dough into ropes both between your palms held within the air, or on a flat, frivolously floured floor by pushing away from your self. Let the formed dough sit for a bit to permit the flour to soak up as a lot moisture as attainable so your dough holds its form throughout boiling. Lower the ropes into bite-sized items and make ridges in every dumpling by urgent it into the again of the tines of a fork. This helps them maintain sauce.
  5. Boil the gnocchi. Boil a big pot of salted water, place the dumplings within the sizzling water a couple of at a time, and boil till the dumplings float to the highest of the water. Give them somewhat mild stir after putting them, in small batches to keep away from overcrowding, within the water in order that they don’t stick with the underside of the pot.
  6. Serve. Take away the boiled gnocchi from the water with a high quality mesh sieve, cowl with sauce, and serve sizzling.
fingers shaping 1-inch dumpling dough on the back of a fork on a black surface

Ideas for making good gluten free gnocchi

How you can mash the potatoes

Should you’ve ever made mashed potatoes, you need them to be easy however by no means sticky or glue-like. You by no means need to mash potatoes in something like a blender or meals processor, which can warmth the potatoes and both liquefy them or flip them right into a thick glue.

The most effective software for making gentle and fluffy mashed potatoes is a potato ricer, which seems a bit like a citrus juicer. It forces the cooked potato by way of small spherical holes and makes a rice-like product. I’ve a easy one from Precedence Chef model that I purchased on-line.

I’ve additionally used a meals mill to make mashed potatoes, which is form of like an old-school, hand crank meals processor. Should you do not have already got a meals mill, although, do not trouble shopping for one. It takes up approach an excessive amount of area and is awkwardly-shaped, making it troublesome to retailer. Its utility is proscribed, too.

If you do not have a potato ricer, a big fork will work simply high quality. Ensure you do not go away any exhausting bits of potato that have not been riced or by some means processed. It is these bigger bits of potato that are likely to make the dough crumbly.

A sneaky mashed potato shortcut for making gluten free potato gnocchi

So… I make all the Thanksgiving meal myself from high to backside, nearly fully from scratch. One October, in anticipation of the Consuming Olympic holidays, I made a decision to attempt the frozen mashed potatoes from my native Dealer Joe’s, in case I wanted somewhat assist.

Properly, I used to be thrilled to search out out that these little frozen nuggets may be changed into probably the most good mashed potatoes you may ever have. I plan to make use of them for holidays till the tip of time, so I used to be curious to see if I might make these mashed potatoes into potato gnocchi. And it labored!

I like to recommend utilizing a ratio of 1 1/2 kilos (24 ounces) of defrosted mashed potatoes rather than the two kilos of uncooked potatoes that we use on this recipe. You will not want the butter or salt, both, because the ready mashed potatoes have already got each in them. Add the flour slowly, and proceed with the recipe as written.

light tan dumplings on black surface with fork in background

Shaping the proper gnocchi

Utilizing an excessive amount of flour in your potato gnocchi dough will make your dumplings tasteless and hard, not tender. Add the flour slowly, since you’ll be able to at all times add extra, however you’ll be able to’t take away it as soon as it has been combined into the dough.

They are saying that making actually good potato gnocchi takes observe, which I suppose it does. However principally it takes correct method, which may be discovered in principle earlier than you ever put it into observe. That is the place I are available in!

light ceramic bowl with gluten free gnocchi, tomato sauce, and a fork

Make your gnocchi in smaller batches

I’ve discovered that rolling shorter ropes, quite than lengthy, snaking items of dough, makes shaping gnocchi a lot simpler to deal with. I like to recommend working with a few handful of dough at a time. In case your mashed potatoes are easy and never lumpy, and also you add the flour slowly, you are going to achieve success.

Be certain your gf gnocchi dough has no lumps

Should you discover that the dough is crumbling as you attempt to form it, you’ll be able to add a drop of water to the dough, or you’ll be able to attempt utilizing a big fork to mash the dumpling combination to make sure that there are no giant lumps. It is principally the lumps that can make the dough crumble.

Keep away from any gaps in your gf gnocchi dough

I like to recommend squeezing the dough periodically as you roll it, to make sure that there are no gaps within the dough. It ought to be strong during. In any other case, the dumplings will not maintain collectively while you reduce them from the ropes.

Form the gf dumplings with the tines of a fork

Should you plan to make gnocchi typically (have you ever tried my recipe for zucchini ricotta gnocchi?), you might need to purchase a gnocchi board. It is only a small rectangular piece of wooden with ridges which might be made to create the correct ridges in your dumplings. It is these ridges that assist the dumplings maintain onto no matter sauce you serve them with.

I do not personal a gnocchi board. Though my household loves these little dumplings, I solely make them each couple of months. I merely use the again of the tines of a giant dinner fork to create the correct ridges. It is somewhat tougher to create outstanding ridges, however it does the job.

You too can create ridges by urgent down on either side of every dumpling with the tines of the fork because the dumplings lay flat on the counter. However that compresses the dumplings into flatter pillows, which is not the form we would like.

a light tan dumpling with tomato sauce on the tines of a fork

Gluten free potato gnocchi: elements and substitution solutions

Potato gnocchi are made with only a few elements (actually simply mashed potatoes and flour), so there aren’t too many attainable substitutions to debate.

Gluten free dairy free potato gnocchi

Instead of butter, attempt utilizing virgin coconut oil or Earth Stability buttery sticks. Should you use Earth Stability, omit the salt within the recipe because it’s already very salty. It has extra moisture than butter, as nicely, so you might want so as to add a bit extra flour to the dough.

Russet potatoes

As a substitute of russet, you need to use Yukon gold potatoes. I might keep away from utilizing waxier potatoes like pink pores and skin because the dumplings will develop into gooey when boiled.

Gluten free egg free potato gnocchi

This recipe for potato gnocchi is made with out eggs, which is conventional. However the fact is that including an egg white to the dough will make it simpler to deal with.

Should you plan to double the recipe, I like to recommend including an egg white. Simply count on so as to add a bit extra flour to rebalance the dough.

FAQs

Is gnocchi gluten free?

No, conventional gnocchi isn’t gluten free. It is made with potatoes and traditional flour, which comprises gluten. This gnocchi is made with gluten free flour, so it is protected for anybody on a gluten-free weight loss program.

Why did my gluten free gnocchi disintegrate?

Did you bake the potatoes you utilized in your gnocchi, as a substitute of boiling them? Did you knead collectively the gnocchi dough till agency earlier than shaping it? Had been your potatoes lumpy? Lumpy potatoes will stop your dumplings from holding collectively correctly.

What’s the easiest way to verify my potatoes aren’t lumpy?

I like to make use of a potato ricer to course of the baked and skinned potatoes so there are by no means any lumps. Ensure that your potatoes are baked during, too, earlier than trying to course of them. Any barely uncooked components will keep lumpy it doesn’t matter what you do.

How do I do know when my gnocchi are completed cooking?

When gnocchi are completed boiling, they’ll float to the highest of the pot of boiling water. Stir the water gently to make sure that no dumplings are sticking to the underside of the pot, too, in order that they have an opportunity to boil on all sides and float to the highest to let that they are able to eat!

Gluten Free Gnocchi | Mushy Potato Dumplings

This recipe for gluten free potato gnocchi makes the smooth, pillowy and tender mini dumplings you bear in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

Course: Dinner, Pasta

Delicacies: Italian

Prep Time: 30 minutes

Cook dinner Time: 1 hour 30 minutes

Chilling time (potatoes): 20 minutes

Yield: 4 servings

Forestall your display from going darkish

Elements

  • 4 giant (2 kilos) russet potatoes
  • 2 tablespoons (28 g) unsalted butter melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup (140 g) all objective gluten free flour mix plus extra as crucial (I used Higher Batter; click on via for particulars)
  • teaspoon xanthan gum omit in case your mix already comprises it
  • Tomato sauce for serving (non-obligatory)
  • Shredded cheese for serving (non-obligatory)

Directions

Put together the potatoes.

  • Preheat your oven to 400°F. Wash, pierce and bake the potatoes of their skins for 45 minutes to 1 hour, or till they provide while you squeeze them.

  • Let the potatoes cool barely, then peel them. I take advantage of a vegetable peeler however a fastidiously wielded sharp knife will do.

  • Mash the peeled, cooked potatoes. You probably have a potato ricer or meals mill, use it to mash the potatoes till easy. In any other case, mash with a fork till as easy as attainable.

Put together the gnocchi dough.

  • Place the mashed potatoes in a big bowl, add the butter and salt, and blend to mix. Cowl the bowl and place the mashed potatoes within the fridge to sit back till now not heat (about 20 minutes).

  • Take away the potatoes from the fridge, uncover the bowl, and add nearly all of the flour and xanthan gum, reserving a couple of tablespoons.

  • Combine with a spoon after which change to kneading the dough along with clear arms. It ought to maintain collectively nicely when squeezed and really feel agency however not dry.

  • If the dough appears too smooth, add extra flour by the teaspoonful and knead it in. You’ll be able to at all times add extra flour, however you’ll be able to’t take away it so proceed fastidiously.

Form the gnocchi.

  • Pull off items of dough a few handful at a time and place on a really frivolously floured flat floor.

  • Squeeze the dough firmly between your palms after which roll both between your palms or along with your palms on the flat floor, pushing away out of your physique.

  • Squeeze collectively any cracks within the dough along with your fingers and roll right into a cylinder. After you might have rolled a couple of ropes, allow them to sit undisturbed for a couple of minutes to present the dough an opportunity to soak up the moisture of the potatoes.

Cook dinner the gnocchi.

  • Whereas the dough is sitting, convey a big pot of water to a rolling boil over medium-high warmth.

  • As soon as the water has boiled, reduce the ropes into roughly 1-inch items with a pointy knife, after which mark every with the again of the tines of a giant fork to make ridges.

  • In batches of about 20, gently drop the dumplings into the boiling water and permit the gnocchi to prepare dinner for about 3 minutes, or till all of them float to the highest.

  • Take away the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings.

  • Serve instantly with tomato sauce, grated or shaved cheese, and contemporary herbs, if you happen to like.

Make forward concepts.

  • The uncooked, formed particular person dumplings may be frozen in a single layer on a baking sheet, then sealed in an hermetic container for later use.

  • Boil them from frozen, merely including a minute or two to the boiling time.

Soft, tender and delicate dumplings, gluten free potato gnocchi make for a hearty meal no matter how you serve them. #glutenfree #gf #dumplings #gnocchi

Gluten Free Gnocchi | Mushy Potato Dumplings

This recipe for gluten free potato gnocchi makes the smooth, pillowy and tender mini dumplings you bear in mind. Freeze them, formed, and boil them in minutes straight from the freezer!

Course: Dinner, Pasta

Delicacies: Italian

Prep Time: 30 minutes

Cook dinner Time: 1 hour 30 minutes

Chilling time (potatoes): 20 minutes

Yield: 4 servings

Forestall your display from going darkish

Elements

  • 4 giant (2 kilos) russet potatoes
  • 2 tablespoons (28 g) unsalted butter melted and cooled
  • ½ teaspoon kosher salt
  • 1 cup (140 g) all objective gluten free flour mix plus extra as crucial (I used Higher Batter; click on via for particulars)
  • teaspoon xanthan gum omit in case your mix already comprises it
  • Tomato sauce for serving (non-obligatory)
  • Shredded cheese for serving (non-obligatory)

Directions

Put together the potatoes.

  • Preheat your oven to 400°F. Wash, pierce and bake the potatoes of their skins for 45 minutes to 1 hour, or till they provide while you squeeze them.

  • Let the potatoes cool barely, then peel them. I take advantage of a vegetable peeler however a fastidiously wielded sharp knife will do.

  • Mash the peeled, cooked potatoes. You probably have a potato ricer or meals mill, use it to mash the potatoes till easy. In any other case, mash with a fork till as easy as attainable.

Put together the gnocchi dough.

  • Place the mashed potatoes in a big bowl, add the butter and salt, and blend to mix. Cowl the bowl and place the mashed potatoes within the fridge to sit back till now not heat (about 20 minutes).

  • Take away the potatoes from the fridge, uncover the bowl, and add nearly all of the flour and xanthan gum, reserving a couple of tablespoons.

  • Combine with a spoon after which change to kneading the dough along with clear arms. It ought to maintain collectively nicely when squeezed and really feel agency however not dry.

  • If the dough appears too smooth, add extra flour by the teaspoonful and knead it in. You’ll be able to at all times add extra flour, however you’ll be able to’t take away it so proceed fastidiously.

Form the gnocchi.

  • Pull off items of dough a few handful at a time and place on a really frivolously floured flat floor.

  • Squeeze the dough firmly between your palms after which roll both between your palms or along with your palms on the flat floor, pushing away out of your physique.

  • Squeeze collectively any cracks within the dough along with your fingers and roll right into a cylinder. After you might have rolled a couple of ropes, allow them to sit undisturbed for a couple of minutes to present the dough an opportunity to soak up the moisture of the potatoes.

Cook dinner the gnocchi.

  • Whereas the dough is sitting, convey a big pot of water to a rolling boil over medium-high warmth.

  • As soon as the water has boiled, reduce the ropes into roughly 1-inch items with a pointy knife, after which mark every with the again of the tines of a giant fork to make ridges.

  • In batches of about 20, gently drop the dumplings into the boiling water and permit the gnocchi to prepare dinner for about 3 minutes, or till all of them float to the highest.

  • Take away the cooked gnocchi with a slotted spoon and place on serving dishes. Repeat with the remaining dumplings.

  • Serve instantly with tomato sauce, grated or shaved cheese, and contemporary herbs, if you happen to like.

Make forward concepts.

  • The uncooked, formed particular person dumplings may be frozen in a single layer on a baking sheet, then sealed in an hermetic container for later use.

  • Boil them from frozen, merely including a minute or two to the boiling time.