I made these with Bob’s Gluten free All Purpose Flour mix. I am considering trying the recipe again using just potato flour, or a blend of white rice flour and potato. The texture came out really nice with this flour but I am just curious! I served them up with my favorite Sugo (Red Sauce) and local Garlic Sautéed Broccoli. FRICKEN YUM.
Gluten Free Gnocchi
2c smashed potatoes
½c nutritional yeast
Pinch onion powder
1T extra virgin olive oil
Salt and pepper to taste
3T organic cornmeal
In a large bowl, re-smash the potatoes, making sure there are no lumps. Add the GF flour, nutritional yeast, olive oil, salt and pepper into the bowl and with clean hands, form everything into a ball of dough.
Turn out the dough onto a clean surface lightly covered in cornmeal. Cut the dough into two.
Work one half at a time by rolling it with both hands into a ½” thick rope. With a pastry cutter, cut ½” pieces on the bias.
Gently roll each piece and pinch the ends towards each other and place on a plate lightly coated in cornmeal. Do this until all of the dough is used.
In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Once strained, I tossed mine in a large bowl with vegan butter prior to putting my favorite Red Sauce on top.
If not using right away, or if you have more than you can eat or you made extra, place the plate of uncooked gnocchi in the freezer. Once partially frozen, transfer them into a storage container like a baggie or glass container to keep for a later day.