Servings: 6 servings
Calories: 250kcal
Cost: 10
Equipment
- Three clean kitchen towels
- Paring knife
- Baking sheet
- Large pot
- Slotted spoon
- Microwave
- Cheese grater or food mill
- Measuring cups and spoons
Ingredients
- 1 kg Yukon gold potatoes about 6 to 7 potatoes
- 2 ¼ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour plus more for dusting
- 2 tbsp butter
- 1 egg lightly beaten
- ¼ tsp salt
- A pinch of nutmeg
Instructions
- Cook the potatoes until tender, either by microwaving for about 5 minutes per side, steaming, or boiling. Make sure to leave them whole and do not peel.
- Peel the potatoes while hot using a kitchen towel to hold them, and scrape off the skin with a paring knife.
- Grate the potatoes on a cheese grater or push through a food mill into a large mixing bowl.
- Add the gluten-free flour, butter, egg, salt, and nutmeg to the bowl. Mix to just combine, being careful not to overwork the dough.
- If the dough is sticky, add more flour. Roll the dough into thumb-width ropes on a floured surface, cut into one-inch pieces, and press with a fork if desired for texture.
- To cook, boil a large pot of salted water. Cook the gnocchi in batches until they float to the surface, then let them cook for an additional minute.
- Remove the cooked gnocchi with a slotted spoon and either serve immediately or add to your preferred sauce.
Notes
You can follow the same recipe and use regular all-purpose flour rather than gluten-free flour if you don’t need gluten-free gnocchi.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 750mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2.5IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 10mg
Tried this recipe?Let us know how it was!
