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How to make vegan gluten-free gnocchi step by step 4 cum sa faci gnocchi fara gluten

How to make gluten-free gnocchi

Learn how to make gluten-free gnocchi from scratch with this easy, step-by-step method. You'll get perfectly tender vegan gluten-free gnocchi every time.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

  • 3 bucata old Russet potatoes medium
  • 250 g gluten-free universal flour mix I used Dr. Schar MixIt Universal
  • 3 bunches wild garlic chopped, optional (skip for plain gnocchi)
  • water
  • salt

Instructions

  • Gnocchi dough:
  • Put the potatoes just as they are in a large pot. Cover them with water and boil for about 25 minutes.
  • Drain the potatoes and fill the pot with cold water. Peel the potatoes under cold water.
  • Grate the potatoes or mash them using a potato ricer.
  • Put the grated potatoes in a large bowl and add the flour.
  • Separately, put the chopped wild garlic leaves in a blender and puree them.
  • Pour the wild garlic puree into the bowl.
  • Start mixing using a wooden spoon.
  • When the dough starts forming, use your hands and knead for 5 more minutes.
  • Form the gnocchi:
  • Dust your working area with gluten-free flour. Dust your hands too.
  • Roll the dough into the shape of a bread loaf, like in image Step 1.
  • Cut the dough into 3 cm thick slices, like in Step 2.
  • Take a dough slice and roll it into a long, thin, sausage-shaped piece of dough.
  • Slice it into small gnocchi pieces, about 2 cm long, like in image Step 3.
  • Shape the gnocchi using either a fork or a honey dipper. Dust the fork or honey dipper in flour before using.
  • Place the gnocchi on a tray.
  • How to cook the gnocchi:
  • Fill a large pot with water.
  • Add salt.
  • Bring the water to a boil.
  • Add the gnocchi.
  • When ready, they will start rising to the surface. Take them out and serve right away with a sauce on top.

Notes

Gnocchi are done when they rise and float to the surface of the boiling water. Wild garlic is seasonal; for plain gnocchi, skip the puree and add a splash of water to the dough instead. Serve right away with your favourite sauce.