Gluten free gnocchi? Yep, gluten free pasta can taste delicious! This recipe is the only one with egg yolk in it. I need to get around to trying with a flaxseed meal egg. Stay tuned.
Once my family did the food sensitivity testing and know now that we are reactive to wheat, it was time to reinvent the wheel for pasta. There are plenty of commercial rice pastas out there but I have yet to come across a wheat free or gluten free gnocchi. And, it’s such a kid favorite and it’s super easy to make from scratch, too. Little pillows, what’s not to love? Added bonus, it is a fun way to get kids involved in the kitchen as well.
Gnocchi? what in the world…
Not even sure how to say it? N-yo-key is a good start. Definitely not G-notch-ee as I have heard on more than one occasion…
Most people hear pasta and think of spaghetti or penne or maybe even the fancy rotini, but gnocchi seems to be less well known. I haven’t found a box of dry gnocchi sitting on a grocery store shelf in any store I’ve ever been in.
If you’re lucky, you can find some in the freezer section, or maybe in a grocery store that has a pasta bar.
Hopefully this quick recipe will change that for you! It’s simple to get started by popping a few potatoes in the oven when you get home or on a meal prep day and then go about your day checking off other lines off that never ending to-do list…
Main dish or side dish? Your choice.
This is a versatile recipe and can be filling enough to be a main dish if you’d like, or a side dish to compliment a blackened chicken or salmon…recipe to come.
Rice pasta is probably the most common replacement for wheat, but it gets a bit tricky to replace it exactly the same. It’s typically not an even 1:1 swap.
I like to use a mix of brown and white rice flour as a base for most gluten free blends in baking and cooking. It depends on the recipe. Nutrition facts are 1/4 cup providing 3g protein and 2g fiber which is pretty similar to wheat flour. Wheat flour provides 4g protein and 3g fiber per 1/4 cup. Slightly more, but there are many other ways to get in protein and fiber, and for those who need gluten free or have a wheat allergy or sensitivity, it’s a pretty fair trade, in my opinion.
And, another fun thing about this recipe is that you can liven it up a bit too. Think about the colors of the rainbow and all the antioxidant benefits colors bring in. So, maybe try shredded spinach for some green. Small shredded carrot for orange. And/or riced cauliflower to get in some added white.
Potato Gnocchi with Rice Flour (Wheat Free)
- 10 Medium Russet Potatoes
- 2 egg yolk
- 1 Cup Gluten Free Flour blend (1/3 cup brown rice flour + 1/3 cup white rice flour + 1/3 cup arrowroot starch)
- 1/2 Tsp Salt
- 1 Cup Spinach (fresh or frozen)
- Preheat oven to 400’F.
- Wash and scrub the potatoes clean under cool running water and pat dry. Remove any eyes/blemishes.
- Wash potatoes and poke several holes in them before placing them on a baking sheet on the middle rack in the oven, 45-60 minutes, until tender/done. (Test by poking a fork into the potato
- Poke a few holes in each potato using a fork.
- Place potatoes on a non-stick baking sheet and bake for 50 to 60 minutes. Rotate after 25 minutes. After 45-50 minutes, check potatoes for doneness by poking with a fork. Potatoes are done baking when the skin looks crisp/dry and you can easily poke into the potato with a fork.
- When done, remove from oven and let cool. When cool, remove skin from potatotes.
- Using either a ricer or a cheese grater or a fork, press/grate potatoes into a bowl until they resemble rice. See photo.
- Once potatoes are riced, place into a large bowl and make a well in the center. Add 2 egg yolks, 1/2 tsp salt, and 1 cup flour. Knead dough until ingredients are combined.
- Once kneaded into a dough, take a handful of dough at a time and roll into a log approximately 1-inch in diameter.
- Slice dough every 1″ to make the individual gnocchi.
- Prepare well seasoned large cast iron skillet with 8 oz tomato sauce. On medium heat, add 8oz tomato sauce and 1 cup spinach. Once boiling, add gnocchi and cook for 6-8 minutes until firm yet tender. Check for internal temperature of 165’F.
- Remove from heat, cool, serve, enjoy!