For those of you who are gluten intolerant today, folks, I'm going to share with you my recipe for gluten free gnocchi.
How to Make Gnocchi - Authentic, homemade, from scratch
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00:00 Intro
00:22 boiling potatoes
01:19 removing from pot and peeling
02:09 weighing the potatoes and ricer
04:51 making the dough
09:47 shaping and forming the gnocchi
15:33 cooking the gnocchi
17:34 plating
18:43 Taste Test
20:37 OUTRO
Ivo’s Gluten Free Gnocchi Recipe
Ingredients:
• Potatoes, gluten free flour (preferably CAPUTO Fioreglut, or NAMASTE brand) (the brand of flour is important), salt, 1 egg.
Process
• Start with 1 extra-large potato/person - Wash them (optional: score the skin slightly, with a knife, all the way around) & put them in a large pot, cover with water & bring to a boil.
• Boil until potatoes are cooked right through (usually takes ~25 - 30 minutes from the time the pot starts to boil)
• Remove potatoes from the pot & peal off potato skin while potatoes are still hot
• Weigh potatoes & note the weight (important)
• Pass potatoes through a ricer or food mill, while potatoes are still hot
• Spread out potatoes and allow to cool, completely (very important) (I usually do this in the morning)
• Sprinkle salt on potatoes (2 tsp salt per 500 grams of potatoes)
• Weigh the Gluten Free flour - the amount of flour you will need is equivalent to 40% of the weight of the potatoes (i.e. for 600 grams of potatoes, you will need 240 grams of flour) (just multiply the potato weight by .40 EXAMPLE: 600X.40=240 grams)
• Add the flour to your potatoes - add one egg & toss together. (do this about an hour before dinner time - that will allow you enough time to have them made just in time for dinner) Begin to knead the dough. (It will seem like it is very dry & crumbly, but keep kneading and squeezing it together- it will form a dough)
• Once you have your dough, knead it for 3 - 5 minutes - then, let it stand for around 3 - 5 minutes - you do not want the dough to stand for a long period of time - you will want to proceed to the step below, once 5 minutes have passed.
• Cut a “slice” of dough (about 1” thick) & roll it/shape it into a “snake like” form to desired thickness (~ ½” diameter). Roll it gently. If it falls apart on you, just piece it together and form your “snake like” shape (i.e. the shape of your finger)
• Now, cut your rolled out “snake like” section into ~1” - 1 ½” pieces & do so over a surface lightly covered with gluten free flour (I like to cut my pieces on an angle instead of a straight cut)
• Toss your gnocchi pieces well, with gluten free flour, so they are all covered & place them in a tray (the flour keeps them from sticking) (do not pile the gnocchi in the tray, but rather, leave them in a single layer on the tray - use multiple trays if you need to). Continue this process until you are out of dough.
• Do not let the gnocchi stand for long - at this point you will want to cook them - or freeze them. If you freeze them, put your whole tray in the freezer overnight, then bag them the next day. If you cook them…
• Bring a large pot of water to a boil - add salt to your boiling water (ratio: 3/4 tbsp salt per each liter of water)
• Add your gnocchi & stir occasionally until they float. Once they start floating, continue to boiling for 1 more minute, then they will be cooked)
• Once cooked, drain the water in a pasta strainer, and remove the gnocchi. Place Gnocchi in a serving bowl, add your sauce & serve with grated parmesano cheese, (optional additional condiments - hot chilli peppers or black pepper)
• Enjoy! (p.s. Gluten Free Gnocchi are great with your basic red tomato sauce, but cream sauces also go well with Gnocchi as does a gorgonzola sauce)
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
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