Dive into a plate of homemade gluten free gnocchi in less than 30 minutes! Only handful of ingredients - ricotta, gluten free flour, egg, and a little parmesan cheese - makes the best from scratch, authentic-tasting recipe ever!
In a large mixing bowl whisk together ricotta, egg, olive oil, and parmesan cheese. Stir in 2 cups flour until well mixed and the dough comes together.
Turn the dough out onto a lightly floured surface or silicone rolling mat. Knead the dough together until it becomes a smooth ball. If necessary, sprinkle a little more flour in (1-4 tablespoons) until the dough just no longer sticks to your hands.
Flatten the ball into a thick disc and cut into 4 sections. Roll two sections into long ropes, about 1 inch thick.
Carefully rub a little flour on a sharp knife blade and cut 2 ropes at one time in ½" pieces. If desired, use the tines of a fork to make indentations. Transfer the cut gnocchi to a baking sheet and repeat with the remaining 2 sections.
If preparing straight away, transfer the baking sheets to the refrigerator while a large pot of salted water boils. Otherwise, transfer the baking sheets to the freezer to freeze until solid, then transfer to airtight ziplock bag.
Boil the gnocchi in small batches, about 1/8 of the recipe at a time. Add the gnocchi to the boiling water, give a brief stir to prevent sticking, and then cook until they rise to the top. TIP: For gluten free gnocchi, it's best to leave them in about 30-45 seconds longer after rising to make sure they are cooked through.
Use a slotted spoon or skimmer to lift the cooked gnocchi out into a large colander. Repeat with the remaining pasta. Immediately serve or toss with desired sauce.
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Cup 4 Cup Gluten Free Flour is highly recommend and yields the best taste and texture. However, the pasta will become a little gelatinous if too much flour is added, so add just enough so the dough losses it stickiness, about 1-2 tablespoons more. Always spoon and level the flour into the measuring cup for best results.
Freezing - After being cut, the gnocchi may be frozen on baking sheets and then transferred to a ziplock freezer bag once solid. Freeze up to 3 months. TO COOK, add less gnocchi to the water than with freshly made gnocchi. Too much frozen pasta at once will drastically reduce the water temperature, so they will become mushy as they cook longer.
Can I cook fresh gluten free gnocchi in a sauce? Yes, but this works out best if you used Cup 4 Cup gluten free flour to make your ricotta gnocchi. When I tried this with pasta made from other flours, it broke down and became mushy.
Can I substitute part-skim ricotta? I haven’t tried this, but if possible, I would stick with the whole milk ricotta. The water content of the ricotta will increase with skim, which will most likely alter the outcome.
How much does this recipe make? Makes approximately 2 pounds, but you can always freeze half for later!