Gluten-free gnocchi made from potatoes and cassava flour

paleo | grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Ingredients for gluten-free gnocchi

Serves 2:

• 500 g floury potatoes
• 50 g Ruut cassava flour
• 10 g arrowroot starch
• 1 egg, size M
• 5 g salt

Ruut cassava flour

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100% cassava, without additives Rolls that stay moist for 3-4 days! Fair & sustainable from smal..

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Making and shaping gluten-free gnocchi at home

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. First, cook the potatoes. It's best to do this in a pressure cooker with a steamer insert. If you don't have a pressure cooker, you can also place them on the wire rack in the oven and cook them at 200 °C (top and bottom heat) for 1 hour. Whichever method you choose, always cook the potatoes in their skins!
2. Place the cooked potatoes in a bowl of cold water – this way the skin comes off very easily without burning your fingers.
3. Now the potatoes need to be mashed very finely. You can either do this with a classic potato masher (this takes a bit longer and is more tiring) or, if you have a potato ricer, simply press them through it.
4. Put the mashed potatoes in a bowl and add all the other ingredients. Let the dough rest for approx. 10 minutes.
5. Now divide the dough into approx. 6 pieces and roll each piece into a log about 1 cm thick on a well-floured work surface. Cut off pieces 1-2 cm thick and press one side onto the tines of a fork to create the typical ridged pattern. You can also simply leave them without the ridges.
6. It's important to flour the individual gnocchi well, otherwise they will stick to the work surface and the fork, and in the end you'll just have one big lump again.
7. Bring a large pot of salted water to the boil and add the gnocchi in batches. As soon as the gnocchi rise to the surface, which takes 1-2 minutes depending on their size, they are done. It's best to lift them out of the water with a slotted spoon so that they can drain well.
8. Now you can serve the gnocchi as they are, with a sauce, or briefly fried in a pan with butter, sage and garlic and topped with Parmesan.

A few tips:

• If possible, use old potatoes, i.e. potatoes that are just about to sprout or have even started sprouting. These potatoes contain less moisture, and the drier your mashed potatoes are, the less flour you need and the juicier the gnocchi will be in the end.

• If possible, don't boil the potatoes in water, but cook them only with steam or even in the oven. Steaming makes them lose more moisture, whereas in water they only absorb moisture.

• Take the gnocchi out of the pot as soon as they rise to the surface. If you leave them to cook for too long, they become mushy and soft.
• Always let the dough rest for at least 10 minutes before shaping it into gnocchi. Gluten-free flours and binding agents need some time to absorb the moisture, which changes the consistency of the dough once more.