February 3, 2017

Gnocchi is SO much FUN to make & TASTES even BETTER! Don't be intimidated by the process, just try it! You will get the hang of it, and it is such a crowd pleaser! And bring your kids in, to help you roll or pinch with their thumbs! Be sure to allot enough time to bake the potatoes!


2 large potatoes

1 egg + egg yolk 

1 cup gf flour

1/2 tsp xanthum gum

1/2 tsp salt

1/2 tsp pepper

1/2 tsp basil (optional)



Preheat the oven to 375 °F. Wash the potatoes well.  Using a fork to punch holes in the potato, at least eight times. Place on a cookie sheet and bake for a 1 to 1.5 hours.  (Until the crust looks dry, and a fork goes into the potato easily.)


Let rest for 10 minutes.


Meanwhile, mix 1 cup of gluten-free flour, xanthum gum and spices in a small mixing bowl.  In another small bowl, lightly beat the egg & egg yolk. Set all aside.


Back to the potatoes! Take one potato at a time & cut hotdog style and scoop out the insides.  Use a ricer or smasher until both potatoes are fully riced/smashed!  Combine the potatoes with the flour & eggs until well combined.  


On a clean surface, dust with tapioca flour & place the potato dough on top.  Knead the dough until well combined, adding in about 1/4 cup of tapioca flour through out the kneading (If the dough is overly sticky).  


Let rest for 10 minutes. (As it rests, fill a stock-pot with water about 3/4 quarters away full and place on the stove to high heat. Add 1 TBSP of salt. Once it boils, tun to medium-high. This will be used to bake the gnocchi).


Roll the dough into thin one-inch thick logs, and cut into 1-1.5 inch pieces. We like to use a cheese grater with our thumb to roll the dough down to shape (View Here).  However, if you don't have one, use your thumb to make a dent into each piece.


Add the gnocchi to the boiling water.   Once they rise to the top, let them cook for an additional two minutes.  Remove with a slotted spoon and drain well. 


Serve immediately, or toss in a pan on medium heat with oil or butter.


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