My Gluten-Free Belly's Gnocchi

My gluten-free gnocchi workshop began last night!  I shared one of my gluten-free belly's favorite dumplings sauced with both Bolognese and Sage Beurre Noisette. There was no ricer to be found in the classroom or gnocchi board (which isn't as important).  But none-the-less it was a little silly for a moment.  One of my students had the brilliant idea of grating the potatoes, so if you find yourself without a ricer or food mill then try using a grater, even a food processor with the grater attachment works which is what this lovely student suggested, however watch out because you'll find mashed potatoes forming at the top of the attachment and this is something we don't want in our gnocchi due to the starch development, no mashing allowed!  So when you've looked through every cabinet in the kitchen and can't find the correct tool reach for the grater.  The texture is a little more dense but we all enjoyed our handmade gnocchi!

Buon Appetito!

My Gluten-Free Belly's Gnocchi
Yields: 4-6 servings

1 1/2 lbs russet potatoes, approximately 2 heaping cups riced
1/2 cup kosher salt
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2-3/4 cups Bob's Red Mill All Purpose GF Baking Flour, more for dusting & dough if necessary
1/4 teaspoon xanthan gum
3 egg yolks
1/2 cup grated Parmesan, optional

Bake potatoes on a bed of kosher salt at 400 degrees F for approximately 30-45 minutes until golden brown and cooked through.  Let cool enough to handle.  Peel, cut in half, scoop out the flesh and pass through a ricer.  Place in a mound on a counter top or in a large bowl and create a well in the center.

In a small bowl whisk together the nutmeg, sea salt and black pepper.  In another small bowl whisk together 1/2 cup of Bob's Red Mill AP GF Baking Flour and xanthan gum, set aside.

Add the egg yolks, grated Parmesan and nutmeg mixture to the potato well and mix into the potatoes with your hands.  Sprinkle 1/2 cup of the GF flour and xanthan gum mixture and press into the potato mixture.  Fold the mixture onto itself and press down again.  Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together.  Work any remaining bits of dough clinging to your fingers back into the dough.  If the dough is too dry, add a little water or even another egg yolk if it is too wet add more flour.  The consistency of the dough should be firm yet yielding.  To test, take a piece and roll it with your hands on a well-floured surface into a rope about 1/2 inch in diameter.  If the dough holds together, it is perfetto!  If not, add more flour, fold and press the dough several more times and if necessary test again.

Cut the dough into 4 pieces.  Roll each piece into a rope about 1/2" in diameter.  Cut into 1/2" pieces, roll on a gnocchi board for impressions or on the tines of a fork.  As you shape gnocci, dust lightly with flour and scatter them on a baking sheet lined with parchment paper.

Meanwhile, bring a pot of generously salted water to a boil.  Cook the gnocchi in boiling water for about 1 & 1/2 minutes from the time they rise to the surface.  Toss directly with your sauce of choice sprinkle with freshly grated Parmesan.