From Rosa Aimé : Apprendista Celiaca.'s kitchen in Italy. 
Gluten-Free Potato Gnocchi
Gluten-Free Potato Gnocchi
Open in Cookpad AppSteps
- 1
Mash the potatoes with a potato ricer while they are still warm and peeled.
- 2
Mix in the flour, 1 teaspoon fine salt, and 1 tablespoon olive oil.
- 3
If the dough doesn't come together with this amount of flour, add more flour a little at a time, about 3/4 oz (20 grams) per addition. The amount needed depends on the moisture of the potatoes.
- 4
Dust your work surface with the corn/rice flour mixture. Cut off a piece of dough to work with and wrap the rest in plastic wrap.
- 5
Add a little more oil, about 1 teaspoon, and knead the dough. Repeat this oil addition for each piece of dough you work with.
- 6
Roll the dough into ropes about finger-thick and cut into small pieces.
- 7
Roll each piece into a ball between your palms, then gently roll it over the tines of a fork or a gnocchi board to create ridges. If it doesn't work the first time, roll it into a ball again and try shaping it. If you prefer, you can leave the gnocchi as simple pieces, but I like them with ridges, so I take the extra time 😊
- 8
Dust with the corn/rice flour mixture as needed to keep the dough from sticking while you work.
- 9
Here they are, arranged on top of the corn/rice flour.
- 10
Cook the gnocchi in salted boiling water for 3 to 4 minutes after they float to the surface. Test for doneness. These took 3 minutes.
- 11
Enjoy!
- 12
If you have leftovers, you can freeze them.
- 13
Happy gnocchi making to everyone!
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