This recipe is grain-free and plant-based, yet full of that yum factor.
Servings: 8 four-ounce servings
potato ricer, or potato masher, or dinner fork
gnocchi board or dinner fork
parchment lined baking sheet(s)
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1-3/4 cups garbanzo bean flour, AKA chickpea flour
- 1/2 cup cassava flour, such as Otto's Naturals brand
- 1 teaspoon Himalayan sea salt
- 2 Tablespoons olive oil
- Sauce or pesto for serving (note the nutrition label below does not include sauce or pesto)
To Prepare the Dough
Steam the cubed potatoes until tender when poked with a fork or paring knife.
In the meantime, stir the dry ingredients together in a large bowl. Drizzle with the oil and mix with your fingers until evenly distributed.
When the potatoes are tender, remove from the heat and briefly rinse with cold water.
Mash the potatoes thoroughly. I prefer to use a potato ricer for this step. If you don't have one, a potato masher or fork will also work. The idea is to evenly and fully mash all of the potatoes (don't use a food processor or blender for this step because doing so will create a gummy mess).
Using your hands, evenly mix the potatoes into the dry ingredients, then form the dough into a ball. If the dough is crumbly, add a Tablespoon of water. Don't overwork the dough.
The dough ball will weigh about two pounds. If you won't be forming some or all of the dough into pasta right away, cover with a damp towel and store refrigerated in an airtight container until you're ready to form it into gnocchi. It will keep like this for a few days.
To Form the Dough into Gnocchi
To Cook the Gnocchi
Gently slide the gnocchi from the parchment into a pot of boiling water. Cook for 3 to 4 minutes. The gnocchi will start to float in the water when they're almost ready; begin testing about 30 seconds after they begin to float. Don't overcook or they'll fall apart.
Turn off the heat and use a slotted spoon to remove the gnocchi from the pot. They're fragile so don't pour them into a colander.
Serve with your favorite sauce or pesto.
How To freeze Gnocchi:
- First form the dough into gnocchi (don't attempt to freeze the dough ball).
- Freeze the gnocchi single layer on parchment lined tray(s).
- Once the gnocchi is completely frozen, it's time to bag in desired portion sizes to suit your family's needs. Vacuum seal the bags for best results. If you don't have a vacuum sealer such as a Food Saver, freeze in BPA-free freezer bags (try to push out as much air as possible before zipping).
- Use the gnocchi within 3 or 4 weeks, especially if you don't vacuum seal the bag(s).
Calories: 137kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 500mg | Fiber: 3g | Sugar: 1g | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg