Over the years, I’ve played around with a ton of different versions of gluten-free gnocchi. This one produces delightfully fluffy, lightweight gnocchi — you’ll just want to keep on eating these little potato pillows.
Adding barely any flour — millet, in this case — at all allows for a pronounced potato flavor and delicate dumpling. While almost bordering on too delicate, cooking them at a lower temperature preserves their shape and texture. Unlike their dense, shelf-stable, gluten-containing counterparts at the grocery store, a rolling boil is a bit much for them to handle unscathed.
Preparation Time: 30 minutes
Cooking Time: About 1 minute
Serves: 4 (makes bout 1 1⁄2 pounds pasta)
- 1 pound (from about 1 1⁄2 pounds uncooked) peeled and shredded baked russet potatoes, room temperature
- 1 large egg yolk
- 1 ounce (1⁄4 cup, lightly packed) finely shredded Parmesan
- 1⁄4 cup (30 grams) millet flour, plus more for rolling
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon Kosher salt
- About 1 1⁄2 – 2 cups vodka sauce or your favorite sauce to accompany gnocchi
- Parmesan cheese, shredded
Place shredded baked potatoes into the bowl of a stand mixer or medium mixing bowl. Add egg yolk and stir until evenly coated. Sprinkle Parmesan through Kosher salt over top. Mix until a smooth dough forms, a few methods to choose from: on medium speed (with stand mixer paddle attachment) for about 1 minute OR with a hand mixer OR vigorously with a spoon.
Line a large, rimmed sheet pan with plastic wrap, sprinkle wih millet flour; set aside. Dust a clean work surface with millet flour, turn dough out and sprinkle with additional millet. Form into one ball, divide into quarters. Working with one piece of dough at a time, roll into a rope about 3/4″ thick (add more millet flour as needed). Cut rope into about 1/2″ thick pieces (about 7 grams each). In the palm of your hands, gently roll each piece into an oblong shape (they’ll leave a bit of residue on your hands, but they should roll pretty easily. If not, mix more millet into the dough and restart the rope rolling-cutting process). Set formed gnocchi onto prepared sheet pan, leaving some space between pieces. Repeat with remaining dough.
Cook and serve:
In a small pan, heat desired sauce to a simmer; keep warm.
Bring a medium (4-quart) – large (8-quart+) pot of water to a boil, add a little salt. Add about 1/4 of the gnocchi at a time into a medium pot, 1/2 in the larger. IMMEDIATELY reduce heat to medium — they will get too mushy cooked at a hard boil!! Cook for about 1 minute or until gnocchi float. Using a mesh skimmer or slotted spoon, remove gnocchi, draining well. Transfer to skillet with enough warmed sauce to coat; toss or gently fold/stir to coat nicely. Serve immediately!