Gluten-Free Tomato Gnocchi
Delight in the comforting taste of Gluten-Free Tomato Gnocchi, a vibrant twist on the classic Italian favorite. Made with russet or Yukon Gold potatoes, gluten-free all-purpose flour, and a touch of rich tomato paste, these pillowy dumplings are both allergy-friendly and bursting with flavor. The recipe is simple yet satisfying: the gnocchi is boiled to perfection and optionally sautéed in olive oil for a lightly crisped exterior, making every bite irresistibly tender and golden. Serve with your favorite sauce, a sprinkle of Parmesan, or enjoy them as-is for a truly versatile dish. Ready in under an hour and ideal for gluten-free dining, this homemade gnocchi recipe is sure to impress at any dinner table!
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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)
Directions
Step 1
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.
Step 2
Drain the potatoes and let them cool slightly. Pass them through a potato ricer or mash them thoroughly until smooth.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.)
Step 8
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
| Serving size | (910.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1649.3 |
| Total Fat 46.2g | 0% |
| Saturated Fat 14.9g | 0% |
| Cholesterol 35.7mg | 0% |
| Sodium 2144.1mg | 0% |
| Total Carbohydrate 257.5g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 11.2g | |
| Protein 44.5g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 769.3mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 2635.2mg | 0% |
Source of Calories