Ingredients
Equipment
Method
- Place the russet potatoes in a large pot of cold salted water and bring to a boil over high heat, then reduce heat to medium-high and boil for 15 to 20 minutes until tender.
- Drain the potatoes in a colander and let cool for a few minutes until they are warm enough to handle, then peel off the skins.
- Rice the warm peeled potatoes into a large mixing bowl using a ricer or food mill, then spread the riced potatoes out and let cool for 5 minutes.
- Make a well in the center of the potatoes, add the egg, salt, pepper, and nutmeg, and gently beat the egg before gradually incorporating the potatoes.
- Sprinkle the gluten-free flour blend and grated Parmesan over the mixture and gently fold together with your hands, kneading just 1 to 2 minutes until a soft dough forms.
- Dust a cutting board with flour, divide the dough into four pieces, and roll each into a 3/4-inch thick rope using your palms.
- Cut each rope into 1-inch pieces and press lightly with a fork to create ridges, then place the gnocchi on a lightly floured baking sheet.
- Bring a large pot of generously salted water to a rolling boil, then drop the gnocchi in batches, cooking until they float, about 1 minute.
- After they float, cook for an additional 30 to 60 seconds, then remove with a slotted spoon and toss with unsalted butter to prevent sticking before serving immediately.
Notes
Do not overwork the dough and add flour sparingly only if the dough is too sticky to keep the gnocchi tender.