Parmesan Potato Gnocchi with Roasted Garlic Butter
Finding good potato gnocchi has been a real challenge since we went gluten-free. Creating pasta from scratch, which makes it more authentic, turns out to be the best option. Serve this with the savory garlic butter or your own favorite sauce.
2 pounds russet potatoes (about 4)
1/2 cup potato starch, plus more for dusting
1/2 cup white rice flour
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon baking powder
1/4 cup finely grated Parmesan cheese, plus more for sprinkling
1 egg plus 1 egg white, beaten
Pinch of ground nutmeg (optional)
Roasted Garlic Butter (recipe follows)
1 tablespoon finely chopped fresh basil
Preheat the oven to 400°F.
Pierce the potatoes with a fork and bake for 1 hour.
In a small bowl, sift together the potato starch and white rice flour.
Peel the potatoes while they are still warm and pass through a potato ricer or shred them on a box grater into a large bowl. When the potatoes are cool, add the salt, white pepper, baking powder, 1/4 cup of the Parmesan cheese, and beaten egg and egg white. Using your hands, mix the potatoes until moist. Add If, cup of the flour mixture at a time while forming or kneading into a dough ball. Place the dough on a floured
cutting board and cut into 6 pieces. Roll each piece into a rope about ½” in diameter and then cut into 1-inch pieces. Roll each piece down a gnocchi board or use the tines of a fork and press lightly on the dough to create ridges. Scatter the gnocchi on a lightly floured baking sheet and continue until all are made.
Bring a large pot of salted water to a boil and place the gnocchi in the pot without overcrowding. Gnocchi are done about 90 seconds after they float to the surface. Remove the gnocchi with a skimmer or slotted spoon, toss them in a skillet over medium-high heat with the garlic butter, and cook for 3 to 4 minutes. Sprinkle with Parmesan cheese and fresh basil just before serving.
Chef's Note: If you are not cooking the gnocchi immediately,
place them on a lightly floured sheet pan, wrap with plastic
wrap, and place in refrigerator. Use them within one day.
To freeze the gnocchi, place them on a lightly floured sheet
pan, wrap in plastic wrap, and place in the freezer until
hardened. Transfer the gnocchi to tightly sealed individual
freezer bags for storage. They will keep for up to 1 month.
Makes 4-6 servings.
Roasted Garlic Butter
3 cloves garlic, peeled
1 teaspoon olive oil
8 tablespoons (1 stick) butter
Salt and freshly ground black pepper
Preheat the oven to 300°F.
Place the garlic on a double layer of aluminum foil and drizzle
with the olive oil. Fold the foil over the garlic into a sealed
package and roast for 30 to 35 minutes.
Place the roasted garlic on a cutting board and, using the flat
side of a knife, press the garlic until a paste forms.
In a saute pan over medium heat, melt the butter and whisk
in the garlic. Bring to a simmer, and season to taste with salt
and pepper.
Recipes from
“Quick-Fix Gluten Free” by Robert m. Landolphi - Andrews McMeel Publishing
Back to Search