Gluten Free Gnocchi

Gnocchi is a pretty great substitute for pasta when you’re looking for something a little heavier. Gnocchi are usually potato based, but flour is added to help bind so you need to make sure that you gnocchi is gluten free if you are going to pick up some at your local grocery store. They are pretty fun to make and you can easily have your kids help you out as well! When I make a batch I usually freeze some for later. For a sauce we usually try some extra virgin olive oil and minced garlic, but my favorite it enjoying it with Bolognese sauce! Delicious!

3 pounds russet potatoes
2 cups gluten free flour (rice flour works great)
1 tsp salt
1 tsp pepper
1 egg

Roast potatoes until soft (you can boil them but I like the taste of roasted potatoes more, plus boiled potatoes take on too much water)
Allow to cool slightly
Peel potatoes
Mash potatoes with a ricer (I don’t have one, I just mash the heck out of them and sometimes use my handheld mixer to help)
Add flour, salt, and pepper to potatoes and mix thoroughly
Add egg and knead dough being careful to not over do it!
Divide dough into 4 to make it easier to work with
Generously flour a board
Roll dough into long ropes (estimate the thickness of your index finger)
Slice into ½ inch inch pillows
Use the prongs of a fork to make ridges in pillows
Bring a large pot of water to a boil
Working in batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes
With a slotted spoon, remove gnocchi as they finish and transfer immediately to your sauce.