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.
***Note if you wait for them to finish at the same time you will end up with mushy gnocchi! Do not overcook them!
PS- if that’s way too much work for you, here is a list of some already made options that are pretty yummy!