Gluten-Free Tomato Gnocchi
Introducing Gluten-Free Tomato Gnocchi, a delightful twist on a classic Italian favorite that's perfect for those avoiding gluten without compromising on flavor. Crafted with creamy mashed russet or Yukon Gold potatoes, gluten-free all-purpose flour, and a rich hint of tomato paste, these soft, pillowy gnocchi are easy to prepare and irresistibly satisfying. The subtle tomato infusion elevates the dish, complementing savory sauces or a light sauté in olive oil for a golden finish. Ready in under an hour, this recipe is ideal for weeknight dinners or hosting gluten-free guests, serving up to four in a batch. Whether you pair it with fresh herbs, Parmesan, or a hearty marinara, this gluten-free recipe guarantees a crowd-pleasing Italian feast!
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Recipe Information
Ingredients
- 1 cup Gluten-Free All-Purpose Flour (with xanthan gum)
- 2 large Potato (Russet or Yukon Gold)
- 2 tablespoons Tomato Paste
- 0.25 cup Parmesan Cheese (grated, optional for serving)
- 0.5 teaspoon Salt
- 2 tablespoons Olive Oil (for cooking)
- 0.25 cup Gluten-Free Flour (for dusting the surface)
Instructions
Start by boiling the potatoes: Peel the potatoes and cut them into quarters. Place them in a pot of cold, salted water, then bring to a boil. Cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly. Pass them through a potato ricer or mash them thoroughly until smooth.
In a large bowl, combine the mashed potatoes, gluten-free flour, tomato paste, and salt. Mix until a soft dough forms. If the dough feels too sticky, add a little more gluten-free flour, 1 tablespoon at a time, until it is pliable but not tacky.
Lightly dust your work surface with gluten-free flour. Divide the dough into 4 equal pieces and roll each piece into a long rope about 1/2 inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, use the tines of a fork to press gently on each piece to create ridges, which help sauce cling better to the gnocchi.
Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, cook the gnocchi by dropping them into the boiling water. They are done when they float to the surface, which should take about 2-3 minutes.
Remove the cooked gnocchi with a slotted spoon and transfer them to a plate or baking sheet. (Optional: Toss them lightly with olive oil to prevent sticking.)
To serve, heat the olive oil in a skillet over medium heat and lightly sauté the gnocchi until golden on the outside, about 3-4 minutes. Alternatively, serve directly with your favorite sauce and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 769 mg | 59% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2635 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
