Gluten-free and vegan gnocchi
Gnocchi are one of my favorite pasta’s. They are soft, pillowy, filling and go with practically any sauce. In the restaurant we have quite a few gluten-free costumers, we always offer gluten-free pasta so we can make (almost) all of our dishes without gluten. However gnocchi wasn’t one of them. Until now, I put my mind to it and after some research, because making gluten-free things isn’t easy at all, I found a way to make gnocchi without gluten. They are just as soft, maybe a little chewier, and filling as the gluten ones and you will love them! So if you’re gluten-free and are a gnocchi lover, this recipe is for you!
The secret to a good gnocchi is the kind of potato you use. You HAVE to use a very starchy potato so the gnocchi itself binds together. Especially with this recipe as there are no gluten that can help with it. So first go find the most starchy potato, cook it until very soft and then put them through a ricer. ( yes a ricer! You should invest in one of these to have the perfect result.)
Now comes the magic, we are using a blend of tapioca flour, gluten-free flour mix and cornstarch to make the most perfect gnocchi, that one hold together and to are soft.
Another secret ingredient is olive oil and water. The right amount of water is crucial to make the dough stick together. but at the same time you have to pay attention to not add too much, this dough shouldn’t be sticky at all!
So if you are ready, let’s make these gnocchi!
Recipe
This makes enough for 4 to 6 people
Ingredients
1 kg of starchy potatoes, peeled an cubed
120 gr of gluten-free flour blend, any kind will do
120 gr of tapioca flour
120 gr of cornstarch
water and olive oil, as much as needed
1 tsp of salt
How to
Place the peeled and cubed potatoes in a pot covered with water and a pinch of salt.
Leave to cook until the potatoes are very soft, drain and leave to cool down for about 15 minutes.
Once the potatoes are cooled down, add them to a ricer and mash them finely.
To the riced potatoes add the flours, salt and a drizzle of olive oil.
Mash together and add tablespoons of water, one at a time, to create a uniform dough that holds together but doesn’t stick to your fingers.
Roll the dough into sausages and cut into your favorite gnocchi shape.
Cook as you would normal gnocchi and pair with your favorite sauce.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
