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Updated: Jun 18
An easy to make and complete step-by-step recipe for potato garlic gnocchi with herbs!
Delicious easy-to-make and 100% gluten free potato gnocchi with garlic, thyme, and parsley. They pack a lot of flavor! Making gnocchi is actually pretty easy process. It just requires patience. Every Italian nonna has mastered the art of making gnocchi. And now, you can too!
With this lockdown it has become hard at times to find some of my favorite gluten free pasta and treats. Some of the stuff I found was "questionable" when it came to the ingredients. So, I decided to start making my own in that way I can control the entire process and know exactly what what goes into it.
Practice makes perfect. If they don't turn out pretty, don't worry! You will find your own style with practice. And, if you don't have a gnocchi roller, just use the back of a fork like I did!
You can make some and eat them right away or prep them, refrigerate or freeze, and eat later!
I have added plenty of visual instructions and a video to help you through the process. Printable PDF recipe as well!
Let's make it!
Prep time: About an hour
Cooking time: less than 4 minutes
Makes up to 100 gnocchi
Serves: 4 to 6 people
4 large russet potatoes
1 1/4 cups of Pillsbury Gluten Free All Purpose Flour Blend
3 eggs at room temperature
2 cloves of garlic (peeled and minced)
1 teaspoon of fresh thyme
1/2 tablespoon of fresh parsley
1 teaspoon of Sea Salt
Fra Diavolo Sauce (optional) or any pasta sauce you wish to use
Step 1: Prep the Potatoes
Place the unpeeled potatoes in a large pot with cold water. Make sure the water line is at least 2 or 3 inches above the potatoes. (See Figure 1)
Place pot over medium heat and allow the potatoes to cook for 30 minutes or until you can pierce them all the way through with a knife.
Remove from heat and drain the water. Add cool water and allow the potatoes to cool down for at least 10 minutes.
When potatoes are cool to the touch, gently peel them ( Figure 2), put them though a potato ricer, grater or the grater tool on your food processor. Set Aside.
Step 2: Make the Gnocchi Dough
Mince the garlic, thyme and parsley.
Mix eggs and salt. Add the garlic, thyme, and parsley. Whisk until incorporated.
Flour a flat non-porous surface with the gluten free flower.
Place the potatoes on floured flat surface, make an indentation in the middle (Figure 3) and add the egg mixture (Figure 4). Work it all together with either you hands, a fork, or a bench scrapper. At this point, the potatoes and eggs mixture will create a very sticky dough.
Add 1/4 cup of the gluten free flour (Figure 5) and slowly work the dough into a ball. Add 1 tablespoon of gluten free flour at a time until it the dough is not longer sticky (Figure 6). Trust me, it is going to get messy but it is fun!
Once the dough ball is formed, divide it into four sections (Figure 7), and turn each section into a ball. Cover three of the dough balls with a moist towel and keep one to work with (Figure 8).
Using extra flour if needed, roll the ball into a cylinder (figure 9) and then into a long thin roll (Figure 10)
Cut the thin roll into small small pieces (figure 11).
Using the back of a fork, while applying medium force, roll each individual pieces one at a time (figures 12, 13 and video). Do not worry if the gnocchi is not perfect. We are home cooks not professional chefs. You will improve you gnocchi rolling technique as you get more practice. If you have a gnocchi roller, use it instead of a fork. Once you have rolled the gnocchi, set aside.
Repeat the process with the other three balls of dough. Once all the dough is utilized, you can either cook the gnocchi right away or store it in ziploc bags and refrigerate or freeze.
Step 3: Cooking the Gnocchi
Bring 6 cups of water to a boil.
Add a generous amount of salt to the water ( about 1 1/2 tablespoon)
Cook gnocchi in batches. Add 10 at one time. Gnocchi will be ready when it floats to the surface. Set aside.
In a large non-stick frying pan, over medium heat, add 1 to 2 tablespoons of olive oil.
Once the oil is heated, add the gnocchi (Figure 14). Gently sauté for a minute and then add the Fra Diavolo sauce or the sauce of your choice (Figure 15).
Serve and enjoy!!!
Printable PDF recipe below: