How to cook gluten free gnocchi
6 SmartPoints® per serve
Prep time: 25 min | Cook time: 25 min + cooling
2 x 200g sebago potatoes, unpeeled, scrubbed
1 egg yolk
1 tsp salt
½ cup (100g) rice flour plus extra
Cook the potatoes in a large saucepan of boiling salted water for 25-30 minutes or until very tender.
Tip: Cooking the spuds in their skin stops the flesh from becoming water-logged and means the gnocchi will be lighter.
Drain potatoes and allow to cool. Peel off skins. Place in a large bowl and mash until smooth.
Tip: Sebago potatoes have a floury white flesh perfect for gnocchi. You can also use Russet Burbank.
Add in egg yolk and salt. Using clean hands, mix in rice flour, in 2 batches, until just combined and a soft dough forms.
Tip: Don’t overwork the delicate gnocchi dough, otherwise the gnocchi may become tough and rubbery.
Lightly dust your workbench with extra rice flour. Divide dough in half. Roll each half into a sausage shape, 2cm in diameter and about 36cm long.
Cut each sausage into 2cm-thick slices to make 36 pieces in total.
Using floured hands, gently roll pieces into balls. Using your thumb, roll each gnocchi onto the back of a floured fork to create the classic gnocchi shape. Place on a baking tray lined with baking paper.
Cook in 2 batches in a large saucepan of boiling water for 2-3 minutes or until gnocchi float to the surface. Using a slotted spoon, transfer to a plate.