Ingredients
Method
Make the gnocchi
- Heat the oven to 400°F. Scrub the potatoes, pat them dry and prick each one several times with a fork. Bake them directly on the oven rack for 45 to 60 minutes, until a fork slides in easily. (Or steam them whole over boiling water for 25 to 35 minutes.)
- As soon as they can be handled, cut the potatoes in half and strip off the skins.
- Rice the peeled potatoes into a large bowl with a potato ricer, or shred them on a box grater. Measure to be sure there are 2 cups, lightly packed, then spread the potato out in the bowl and let it cool to room temperature, about 30 minutes.
- In a separate bowl, stir the dry ingredients together: the flour blend, xanthan gum, sea salt and, if using, the nutmeg.
- Beat the egg lightly. Tip the flour mixture over the potato, add the egg, and mix with a fork or spoon until everything comes together as a soft dough.
- Spread potato starch over the work surface and turn the dough out onto it. Sprinkle a little more starch over the dough, then knead it briefly into a soft, smooth ball that no longer sticks to your hands.
- Cut a 1/2-inch-wide slice from the ball of dough with a knife. With hands lightly dusted in potato starch, roll the slice into a rope 1/4 to 1/2 inch thick; the thickness sets the size of the gnocchi. Dust with extra potato starch whenever the dough needs it.
- Cut the rope into 1/2-inch pieces.
- For optional ridges, press each piece against the tines of a fork and roll it gently along and off the fork. Dipping the fork in potato starch keeps the dough from sticking.
- Line the pieces up on a tray that has been given a light dusting of potato starch. Repeat with the rest of the dough.
Cook
- Bring a large pot of water to a rapid boil and add the 1 tablespoon salt. Add the gnocchi in batches, so the pot is not crowded.
- Cook until the gnocchi rise to the surface, then give them about 30 seconds more, 2 to 3 minutes in all. Lift them out with a slotted spoon and serve right away.
Notes
The recipe makes about 1 pound of gnocchi, enough for 4 servings as a side dish or first course, or 3 as a main dish. It can be doubled.
Flour: use a blend of rice flour and starches, such as the homemade gluten-free flour blend. If your blend already contains xanthan gum, leave out the 1/2 teaspoon; too much gum makes gnocchi gummy.
Baking or steaming the potatoes instead of boiling them keeps them dry, so the dough needs less flour and the gnocchi stay light.
To freeze: put the tray of shaped gnocchi in the freezer until the pieces are frozen solid, about 1 hour, then transfer them to freezer bags or containers and keep for up to 2 months. Cook them straight from frozen in rapidly boiling water; they take a minute or two longer to float.
Serving ideas: toss the gnocchi with melted butter and Parmesan, a tomato sauce or pesto, or use them in gnocchi in white wine butter sauce.
Cooked gnocchi keep in the refrigerator for 3 to 4 days; reheat them in a skillet with a little butter or sauce until hot (165°F).