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Gluten Free Gnocchi Recipe
Prep time
Cook time
Total time
Gluten Free Gnocchi Recipe
Author: J.W.
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds russet potatoes
- 3 tablespoons ricotta cheese
- 2 cups Bob's Red Mill Gluten Free Flour
- 1 egg, beaten
- 1 teaspoon fresh thyme, minced
- salt and pepper
- butter
- 1 cup green peas
- shredded parmesan cheese
- canola oil for frying
Instructions
- Boil the potatoes for about 40 minutes until soft. Peel the potatoes then use a ricer to mash into a smooth consistency.
- Like making a pasta dough, combine the potatoes, flour, ricotta cheese, and make a well in the middle then add the egg. Season with salt and pepper. Knead the dough into a ball. Divide the dough into 5 or 6 portions. Roll the dough about ¾ inch diameter dowels the cut into 1 inch pieces. Press the middle part of the gnocchi with your finger to make indentation. Sprinkle flour to prevent them from sticking. Continue with the rest of the dough.
- Fill 6 quarts water to a spaghetti pot and bring to slow boil. Place several gnocchi into the pot, do not overcrowd. When they float, that means they are done. Transfer to a plate. Heat a large non stick pan and add butter. Cook the gnocchi until brown. When you're done add 2 tablespoons of butter into the pan the add the green peas. Let it cook for 2 minutes then return the gnocchi. Add the thyme, season with salt and pepper and stir nicely about 2 minutes. Top with grated parmesan. Serve
