Ingredients:
- 2 pounds (900g) potatoes (russet or Yukon Gold)
- 1 cup (120g) YesYouCan Plain Flour
- 1 large egg
- 1/2 teaspoon salt
Directions:
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Start by boiling the potatoes in a large pot of salted water until tender. This usually takes around 20-25 minutes. Drain the potatoes and let them cool slightly.
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Peel the potatoes while they are still warm. You can use a potato ricer or mash them until they are smooth and free of lumps. Allow the mashed potatoes to cool completely.
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In a large mixing bowl, combine the cooled mashed potatoes, YesYouCan Plain Flour, egg, and salt. Mix well until a dough-like consistency is formed. You can use your hands or a wooden spoon for this step.
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Once the dough is formed, divide it into smaller portions. Dust your work surface with some YesYouCan Plain Flour to prevent sticking. Take one portion of the dough and roll it out into a long rope, about 1/2 inch (1.3 cm) thick.
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Use a sharp knife to cut the rope into small gnocchi pieces, about 1-inch (2.5 cm) long. You can also press the gnocchi lightly with the back of a fork to create ridges if desired. Repeat this process with the remaining dough.
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Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook for about 2-3 minutes or until the gnocchi rise to the surface.
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Use a slotted spoon to remove the cooked gnocchi from the pot and transfer them to a colander to drain.
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At this point, you can serve the gluten free gnocchi with your favorite sauce, such as marinara, pesto, or a creamy cheese sauce. Toss the gnocchi gently in the sauce to coat them evenly.
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Optionally, you can also pan-fry the cooked gnocchi in a little olive oil or butter until they turn crispy and golden brown.
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Serve the gluten free gnocchi immediately while they are still warm and enjoy!
