Gluten Free Potato Gnocchi

Recipe courtesy of guest chef Carlyn Berghoff, from her cookbook: Cooking For Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love

• 2 cups Gluten-free instant potato flakes
• 1 cup Gluten-free 1 to 1 baking flour
• ¼ cup Freshly grated Parmigiano Reggiano cheese
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 2 Eggs
• 1 cup Water
• Prepared gluten-free marinara sauce, as needed

In a large bowl whisk together potato flakes, baking flour, cheese, baking powder and salt. Reserve.

In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and water until frothy.

Add the reserved flour mixture and beat on low until completely mixed and the dough leaves the side of the bowl.

Transfer the dough to a counter (no need to flour) and knead for a few minutes. Cut into 4 equal pieces with a bench knife, cover with plastic wrap and let rest for 10 minutes.

Roll each piece of dough into a finger-width rope 24 to 26 inches long. Cut on the diagonal in half-inch pieces. Place gnocchi on a sheet of parchment paper that has been lightly sprayed with nonstick cooking spray. Repeat until all dough is shaped.

Cook gnocchi, in three batches, in an 8-quart pot filled with 6 quarts of boiling well-salted water.

Cook for about 5 minutes, until gnocchi float to the top and are cooked through. Remove gnocchi from water with spider to colander. Drain and place in a bowl with 1 to 2 tablespoons of olive oil. Toss gently with a spatula. Repeat until all gnocchi are cooked; no need to add more oil.

Serve in pasta bowls topped with sauce and extra cheese.

Servings: 6

Nutritional Information