When you change the way you eat, it follows that you
need to, have to, simply must get used to the way things taste. With gluten free food(s), that specifically relates to texture. Without the strength that is gluten – which is what holds things together – the texture, quite naturally, will be different. Very different.
I’ve found, as probably many of you have, that it’s one of the biggest challenges of eating gluten free. Really… have you tried (most) gluten free bread products??? The most common descriptive work I can think of to describe the texture is: sandy.
These thoughts take me to the gist of this recipe, my first crack at making gluten free gnocchi. Being such a big fan of making and eating almost all Italian foods, including the biggies of pizza and pasta, I’ve moved my focus to other Italian dishes that I miss. Really, really miss… While these will not, obviously, have the texture of traditional gnocchi, they are a pretty good substitute.
This first attempt was fairly acceptable and let me give you the following pointers:
- unless you have big bulging biceps a la Popeye, I strongly suggest ricing the potatoes while they’re still warm.
- they won’t come together as easily as regular flour gnocchi, so be patient with the dough.
- do cook a couple of ‘testers, to be sure they cook through AND hold together.
- without the structure of gluten, I found mixing them with the sauce made them fall apart. Instead, add the gnocchi to a warmed bowl, ladle the sauce over, garnish with Parmigiano, fresh basil or parsley and enjoy.
Like making any recipe for the first time, there will be challenges. The challenge of making reasonable GF substitutes for il mio preferito italiano:my Italian favourites is gladly accepted. Buon appetito~
- 2 pounds russet potatoes, washed
- 1 cup white rice flour
- ½ cup sweet rice flour
- 2 large eggs
- 1 tsp Kosher salt
- Adjust oven rack to center middle position and preheat oven to 400°F.
- Pierce potatoes a few times with a knife, place on a baking sheet and roast until tender, about one hour. Remove potatoes from oven and allow to cool.
- Whisk together white rice flour and sweet rice flour.
- Using the flour mixture, flour your counter.
- Peel the potatoes and pass through a potato ricer onto the counter.
- Whisk together eggs & salt, pour over the potatoes and work the egg mixture into the potatoes with a bench scraper or fork until potatoes begin to hold together. (Mixture will be sticky.)
- Work one cup of the flour mixture into the potato mixture using a bench scraper or fork.
- As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated; the dough should be firm and not sticky. If it is, add the remaining flour mixture, about ¼ cup at a time. (
- You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
- Divide the dough into quarters, and as you work with it, cut each quarter in half.
- Cover remaining dough with a damp paper towel.
- Roll out each dough eighth into a log, and cut into bite-size pieces.
- Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
- Transfer shaped gnocchi to a lightly white rice-floured or parchment lined baking sheet.
- Boil a large pot of salted water. Cook half the gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through).
- Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.
- Serves 6~
- * Note: Do NOT freeze these gnocchi. They fall apart in the water if they are frozen. They must be cooked the day they are made.