How to cook gluten free gnocchi

Gluten free gnocchi

6 SmartPoints^® per serve
Prep time: 25 min | Cook time: 25 min + cooling
Serves: 4

Ingredients

2 x 200g sebago potatoes, unpeeled, scrubbed
1 egg yolk
1 tsp salt
½ cup (100g) rice flour plus extra

Step1

Cook the potatoes in a large saucepan of boiling salted water for 25-30 minutes or until very tender.
Lucy's tip: Cooking the spuds in their skin stops the flesh from becoming water-logged and means the gnocchi will be lighter.

Step 2

Drain potatoes and allow to cool. Peel off skins. Place in a large bowl and mash until smooth.
Lucy's tip: Sebago potatoes have a floury white flesh perfect for gnocchi. You can also use Russet Burbank.

Step 3

Add in egg yolk and salt. Using clean hands, mix in rice flour, in 2 batches, until just combined and a soft dough forms.
Lucy tip: Don’t overwork the delicate gnocchi dough, otherwise the gnocchi may become tough and rubbery.

Step 4

Lightly dust your work bench with extra rice flour. Divide dough in half. Roll each half into a sausage shape, 2cm in diameter and about 36cm long.

Step 5

Cut each sausage into 2cm-thick slices to make 36 pieces in total.

Step 6

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.

Step 7

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. Add to sauce (see recipe below) and toss to coat.