Here is a simple recipe to make Make Gluten-Free Pink Gnocchi, using the Magenta Love Potatoes from Wesgrow Potatoes. Pink Potatoes guys, I have spoken about these beauties before here. This specific variety has pink flesh, a smooth texture and an earthy taste.
They are perfect for salads, like crisps or eaten fried, bur really they are very versatile potatoes.
For today’s recipe, I have used the Magenta Love Potatoes to make this very simple gluten-free gnocchi.
Traditionally, in the classic gnocchi, wheat flour is used, but today I have swapped it for Woollies Plain Gluten Free Flour blend.
I also used nutritional yeast, as opposed to eggs, which adds a nice rich flavour to the gnocchi.
I modified a foolproof recipe I found here.
The easy process
Making this gnocchi is not too hard, you just:
- Boil the potatoes until soft then cool
- Mash the potatoes
- Add flour, nutritional yeast and salt
- Knead
- Shape, Cut and shape with a fork
- Boil and eat with a sauce
- Or Sauté in butter to brown and then eat
Making Gluten-Free Gnocchi
Gluten-free gnocchi is much easier to make than regular gnocchi, as there is no worry of over-kneading the dough since there is no gluten in the mixture.
When it comes to Indenting the gnocchi you use a special board or if you are like me, you use a fork.
The indents allow the sauce to cling to the pasta, so they are worth spending some time on.
This Gluten-Free Pink Gnocchi is:
- Pillowy Soft
- Egg-free
- Gluten-free
- High in folic acid (nutritional yeast)
- Healthy
- Easy to make
- Perfect for all kind of gnocchi dishes
You can serve with a creamy sauce, a tomato-based sauce, any sauce really!
Enjoy!
Love.
Cat
Make Gluten-Free Pink Gnocchi
Gluten-Free Pink Gnocchi
Equipment
- bowl
- fork
- pot
- pan
Ingredients
- 3 Wesgrow Magenta Love Potatoes
- 1/4 cup Woolies Plain gluten-free flour plus extra for kneading and rolling
- 1 1/2 Tbsp nutritional yeast
- 1 Tbsp olive oil plus more for drizzling
- 1 tsp kosher sea salt
Instructions
- In a pot, over high heat, bring water to a boil and add the potatoes. Boil until tender. Drain and allow to cool.
- Once cooled, remove potato skin. On a large cutting board or work surface, dice the cooked potatoes into small pieces. Add the gluten-free flour, nutritional yeast, olive oil, and salt.
- Combine the mixture with your hands and knead to form a dough. Keep kneading, ensuring to flip and turn and until all lumps are removed. This took me 15 minutes.
- Add a little bit of flour to a clean dry table. Divide the dough into half and roll each half into two separate sausage-like cords. Cut the cords into 2 cm pieces.
- Make a slight indentation in each shell using a fork.
- In a large pot over high heat, bring water to a boil. Carefully add the gnocchi and boil for around 2 - 3 minutes, or basically until they float to the top of the water.
- Drain the gnocchi, add to plate and glug of olive oil and a sprinkling of salt.
- I decided to saute mine to brown them up a bit in a little bit of butter and dried sage.
Notes
Did you make this recipe?
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