Gluten Free Gnocchi Recipe
 
Prep time
Cook time
Total time
 
Gluten Free Gnocchi Recipe
Author:
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
  1. Boil the potatoes for about 40 minutes until soft. Peel the potatoes then use a ricer to mash into a smooth consistency.
  2. 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.
  3. 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
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-gnocchi-recipe/