Gluten & Grain Free Potato Gnocchi with 4 flavor variations! (Dairy/Nut Free)
Gnocchi is one of our favorite things! Especially my husbands. I won him over by coming up with a perfect gnocchi recipe 12 years ago. To this day we still enjoy making It from scratch! While it is a bit of a labor of love- its worth EVERY minute in the kitchen. Once the dough is shaped you can freeze it on a baking sheet and place pour into a freezer safe container or bag! Then whenever you want to cook it- just throw the frozen pasta into boiling water. Its ready when its tender and floating at the top. TO make this pasta look pretty for the photos I used a gnocchi board (You can order that here on amazon!) But you can also just use a knife and quickly cut it into square bite sized pieces. Whatever your preference.
You can triple or quadruple the recipe if you wish and keep it in the freezer for a month or two!
Gnocchi Base Recipe (Yield 4-6 Servings )
2 lbs white potatoes, peeled and quartered
3 large eggs
85 grams Cassava Flour
57 grams Coconut Flour
217 grams of Potato Starch
132 grams Tapioca Starch
1 ½ tsp sea salt
*Extra flour blend if you choose to make any of the flavors (whisk together and set aside:
9 grams Cassava
9 grams Coconut Flour
22 grams of Potato Starch
33g Tapioca starch.
1. In a large stockpot submerge the potatoes by at least two inches with cold water. Place lid slightly off center and bring to a rolling boil over high heat. Continue to boil the potatoes for 30-35 minutes or until very soft and fork tender. Drain the potatoes and place into an ice water bath. This will allow you to easily remove the skin and cool the potatoes enough to handle.
2. Place the potatoes in a large bowl for a stand mixer and using the whisk attachment, whisk the potatoes on medium high speed until they are smooth and have a gummy like texture, about 2-3 minutes. Reduce the speed to medium and Add in each of the eggs, one at a time until well combined.
3. In a separate bowl combine the flour and salt and then gradually add it to the potato/egg mixture. Continue to mix using the whisk attachment until a gluey, stretchy dough forms.
4. Lightly flour or starch your work surface, and remove a handful of dough. Roll out the dough between your hands and the counter until a long, uniform 1 inch thick tube forms. Using a sharp knife cut the tube into equal 1 inch pieces. You can either transfer the cut pieces as is to a floured baking sheet or you can roll them on a gnocchi board for that iconic, fancy look. Continue this process until all the dough is utilized.
5. To cook the pasta immediately, bring a large pot of water to a rolling boil. Carefully drop in the gnocchi and cook for about 2 minutes or until the pasta begins to float to the surface. Drain and serve with your choice of sauce.
6. To save pasta for a later date, transfer the prepared gnocchis on the baking sheet to the freezer and allow to set. Once completely frozen transfer from the baking sheet to a sealed storage container or bag and keep in the freezer.
Spinach: To the potato/egg mixture add 3 cups pureed fresh baby spinach leaves and add an additional flour blend.
Beet: To the potato/egg mixture add 1/2 of a peeled, cooked and mashed beet and add an additional flour blend.
Pumpkin: To the potato/egg mixture add 1/2 cup pumpkin puree and add the additional flour blend and 1 tbsp pumpkin pie spice.