Gnocchi (Gluten Free)
- 2 pounds Cooked Mashed Potatoes
- 1 cup Rice Flour (white Or Brown)
- 3/4 cups Potato Starch
- 1/4 cups Cornstarch
- 1 Tablespoon Butter Or Margarine
- 3 whole Eggs
- 1/2 cups Grated Parmesan Cheese
- 1 teaspoon Xanthan Gum
- 1/4 teaspoons Nutmeg
- 1/2 teaspoons Salt
- Bake potatoes until they are completely cooked.
- Cut them in half and scoop out the insides.
- (This always works better for me than boiling the potatoes.)
- Mix all ingredients with the potatoes, adding the rice flour last.
- Knead lightly.
- Shape small portions of the dough into long snakes.
- On a rice-floured surface, cut snakes into small pieces.
- Place a few gnocchi in salted boiling water.
- Let gnocchi rise to the top of the pot, then cook for 2 minutes and remove from the water with a slotted spoon.
- Repeat until all are cooked.
- Freeze any unused dough.
potatoes, flour, starch, cornstarch, butter, eggs, parmesan cheese, xanthan gum, nutmeg, salt
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gnocchi-gluten-free/ (may not work)