IS GNOCCHI GLUTEN FREE RECIPES

Steps:

• Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
• Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
• Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
• Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
• Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
• To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Steps:

• Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
• In a large bowl, incorporate the potato, egg, cheese and seasonings.
• Add the gluten free flour to the potato mixture.
• Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
• Cover and refrigerate for 30 minutes.
• Divide the dough into 4 equal portions.
• On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
• Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
• Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
• Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".