Not a lot of people know is how easy it is to make gnocchi at home. This recipe is guilt and gluten-free which makes it all the more worth it. It is somewhat time consuming to make, but the active time required is less than an hour and completely worth it!
This recipe yields pillowy soft, melt-in-your-mouth, flavorful gnocchi that will go great with anything you pair it with. These are a little softer than the all purpose flour variety/ ones you can get prepared at the store, so keep that in mind as you make your dinner! (Can also be a side).
Ridges are important because they create nooks and crannies for the sauce to end up in.
Ingredients:
2 large organic russet potatoes
1 brown egg
1.5 cups oat flour
1 tsp salt
1 tsp fresh cracked black pepper
Directions:
Thoroughly wash and scrub potatoes. Cut potatoes into four and boil until fork easily pierces the pieces. Once tender, remove potatoes from water and let cool for approximately 30 minutes. Peel potatoes and mash them throughly. (They might be dry but that’s what we are going for) Season potatoes with salt and pepper. Add egg into potatoes. Incorporate flour gradually until dough forms a ball.
Cut dough ball into four pieces and roll to long tubes to the approximate diameter of a dime. Slice into half inch pieces and shape gnocchi by indenting with a fork or roll over the back of the fork tines cut ends out. Dust pasta with flour.
At this point, your gnocchi is ready to do what you want it to. I would recommend pan frying these as they may not hold up well in boiling water. As they are homemade and fresh, a good pan fry (fry until golden brown in a 1:1 olive oil:butter mix) will ensure that they are perfect. Toss with your favorite sauce or pesto and you are good to go!
Here’s what I did to mine — pan fried with spinach, kale, tomatoes, and garlic.
Let me know in below if you would like to know what I did to my gnocchi! And as always, let me know if you try them. Good luck!