I’ve been getting requests for Allergy-Free Gnocchi for years. It’s about time I delivered, don’t you think?
And what a pleasure it was. I had a blast creating this recipe for gluten-free, vegan gnocchi, and was paid off for my efforts when my son Monte remarked, “These taste exactly like regular gnocchi, except better!”
I’d never made homemade gnocchi before, so my first question was “What type of potatoes?” I tried my first batch with Russets, which was fine, but just a tad too soft. I then turned to my Italian Cuisine guru, Marcella Hazan, and discovered that she only recommends boiling potatoes. NOT baking potatoes, NOT new potatoes – waxy “OLD” potatoes. Hm. I did a little culinary translation, and decided that meant gold potatoes, like Yukon Gold. They worked very well, and have the added benefit of lending a golden hue to the gnocchi, which is nice given this is also an egg-free recipe.
This recipe is not hard. It just takes a little time. It’s like playing with play dough. But better.
I have given proportions for 4 servings. You may halve the recipe if you like. Also note that these kept very nicely after cooking, drizzled with a little olive oil and tightly covered in the fridge, so feel free to make a day, or several hours in advance and reheat lightly in the microwave before serving.
Makes 4 Servings
- 1 lb. Gold Potatoes
- ¼ cup rice milk
- 2 Tablespoons olive oil
- ½ teaspoon salt
- 1 cup Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
- 1 teaspoon xanthan gum
1. Boil the potatoes, skin-on until very tender when pricked with a fork. The time on this will vary depending on the size of the potato.
2. When tender, drain, and remove from pot. Let cool just enough to handle, and then remove skin, by peeling off with your fingers. It should slip off.
3. Put potatoes in a mixing bowl and combine with rice milk, olive oil, and salt, beating with an electric mixer till light, smooth, and fluffy. (traditional recipes call for using a potato ricer, but I don’t have one, and it seemed to make no difference).
4. Whisk together flour mix and xanthan gum.
5. Turn whipped/mashed potatoes out onto a work surface. You want them still warm. If they aren’t warm anymore, give them a minute in the microwave.
6. Sprinkle mashed potatoes with half the flour mixture, and use your hands to knead it in.
7. Add remaining flour and kneed dough until smooth, but still slightly sticky. Mold into a ball.
8. Divide into three balls. Roll each ball out into a sausage-shaped log, about 1-inch in diameter.
9. Cut logs into ½-inch thick rounds.
10. Put a large pot of water on to boil.
11. Using a fork, with the convex side facing you, press gnocchi into the base of the fork, using your thumb to make an imprint (see pics).
12. Then use your index finger to flip the gnocchi towards the handle of the fork, letting gnocchi fall onto your work surface.
13. Repeat with remaining gnocchi. Making them in this fashion allows the sauce to cling to them better. I found I had to switch forks a few times, because the fork tines get sticky after awhile, and a clean surface works best.
14. Once you’ve made all your gnocchi, add a large pinch of salt to the boiling water. You will cook the gnocchi in several batches. Add first batch to water, being careful not to overcrowd pot, and cook until they bob to the surface. Once they’ve bobbed, cook 10 seconds longer, then remove from water with a slotted spoon, to a bowl drizzled with a little olive oil. Do not over cook them! Repeat with remaining gnocchi. Serve hot with favorite sauce, or with just a little olive oil, and truffle salt.
Allergy-Free Gnocchi © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and