Gluten Free Gnocchi – a delicious recipe with potatoes, eggs, parmesan cheese, potato starch, nutmeg, oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel the potatoes and slice them into squares and place them into boiling water. Cook them until just softened. Drain them and mash them well. Allow to cool for at least 10 minutes.
2
Mix the potatoes with the rest of the ingredients well. Refridgerate for at least 2 hours.
3
Dust the dough with rice flour to keep it from sticking as you work with it.
4
Separate the dough into 4 - 6 pieces. Make these into twisty tie pieces that have a diameter of 1/2 inch. Slice them into 1/2 inch long chunks.
5
In a large pot with salted water. Boil the gnocchi for about 5 minutes and they rise to the surface of the water and are softened.
6
With a slotted spoon, take the cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water. Serve these up with warm or melted butter or tomato sauce.
358
kcal
Calories
23
g
Fat
21
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 potatoes, 4 eggs, beaten, 1/4 cup parmesan cheese, 1/4 cup potato starch, and more.
Yes, Gluten Free Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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