From-Scratch Gluten-Free Gnocchi

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Prick each potato several times with a fork and set them on a baking sheet.

2. 2

   Bake the potatoes in the preheated oven until they are tender when pierced with a knife, about 50 minutes. Let them cool until easy to handle, about 10 minutes.

3. 3

   Peel the potatoes and press them through a ricer or food mill into a large bowl. Make a well in the center, add the egg, and mix well.

4. 4

   Whisk the potato starch, sweet rice flour, and salt together in a bowl. Sprinkle this over the potato mixture and stir until a soft dough forms. Use a knife or pastry cutter to divide the dough into 4 equal portions.

5. 5

   Lightly dust the work surface with rice flour to prevent sticking. Roll one portion of dough into a rope about 1 inch thick. Cut into 1-inch pieces to make gnocchi, then gently roll each piece over the back of a fork to form ridges. Repeat with the remaining dough.

6. 6

   Shake off any extra rice flour and let the gnocchi rest for about 5 minutes.

7. 7

   Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook without stirring until they rise to the surface, 1 to 2 minutes. Lift them out with a slotted spoon.

• Calories 150.41 kcal Moderate
• Protein 2.38 g Low Source
• Carbs 27.32 g Moderate
• Total Fat 3.79 g Low Source
• Saturated Fat 0.3 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 29.25 mg Moderate
• Sodium 38.66 mg Low Source
• Fiber 1.1 g Low Source
• Sugar 1.64 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 15.69 mg Low Source
• Iron 0.17 mg Low Source
• Potassium 292.96 mg Low Source
• Vitamin A 7.32 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚