- 2-2 1/2 lb russet potatoes (about 4 large)
- 1 cup white rice flour
- 3/4 cup potato starch or flour
- 1/4 cup corn starch
- 1/2 tsp xanthan gum
- 1 tablespoon melted butter or olive oil
- 2 eggs
- 1 1/2 tsp salt
1. Scrub potatoes and poke 3-4 times with a fork. Bake in a pre-heated 400° oven or 375° convection for about an hour or until soft inside. Baking the potato keeps the moisture down and is better than boiling potatoes for this recipe.
2. While the potatoes bake, mix the rice flour, potato starch or flour and corn starch.
3. When potatoes are soft, remove from oven and cut in half lengthwise. Cool until you are able to handle them. Scoop potatoes out with a spoon and place into a potato ricer. This removes the lumps. If you don’t have a potato ricer, mash with a fork until there are no lumps.
4. Cool potatoes slightly. They should not be hot. In a large bowl, add potatoes, xanthan gum, butter or oil, eggs and salt. Mix briefly. Add about half of the flour and mix. Continue to add flour until the dough comes together but is no longer sticky. It should almost feel like play dough; tacky but not sticky. You may not need all of the flour. If you need more, add a little rice flour and/or potato starch or flour. Reserve some flour for your work surface.
5. Roll pieces of the dough on a floured work surface into ropes, about 3/4″ thick. Cut pieces about 1″ long.
6. Using a fork, roll the gnocchi pieces from the top to the bottom, giving it a ridged look. Once all pieces are rolled, it is recommended to allow gnocchi to sit out for 15-20 minutes to dry out. They can be cooked at that point or frozen (see notes above).
7. Bring a large pot of water filled about 2″ from the top, to a boil. Cover the pot to bring the water to a boil quicker. Once boiling, add 1-2 tsp of salt. Gently place gnocchi into the water and stir with a slotted spoon.
8. Cook until all gnocchi are floating on top, stirring occasionally. Cook 1 more minute. Remove with a slotted spoon (draining can cause the gnocchi to stick together).