Step 1

To make the gluten free potato gnocchi, boil or microwave the washed potatoes (if microwaving, pierce potatoes with a fork in several places) until fork tender – approximately 20 minutes for boiling, 8 minutes for microwaving, depending on the power of your microwave.  Set aside to cool until you can hold them to peel.

Step 3

Once cooled, place peeled potatoes in a large bowl and mash with a potato masher until there are no remaining lumps.  Shake ¼ cup gfJules Flour over top of the potatoes, along with the salt.  Squish together with your hands until incorporated with the potatoes.  Repeat by the ¼ cup full, incorporating until the full cup is added. (This process can be done in a food processor or using a stand mixer with paddle attachment)

Step 5

Form the potato mixture into a mound and make a well in the center.  Pour the oil and beaten egg into the well and knead together until fully incorporated into the potato/flour mixture.  It should no longer be wet, but will hold together if you squeeze a handful together.  If it is too wet, add more gfJules Flour by the tablespoon; if it is too dry, add a touch of milk (dairy or non-dairy).

Step 7

Flour a clean surface or baking mat with gfJules Flour.  Pat the potato mixture out to approximately ½ inch thickness and cut into strips approximately ½ inch wide.

Step 9

Cut each strip into ½ inch pieces.  Take each piece and round the edges with the tines of a fork, forming tubular pieces like miniature barrels.

Step 11

Place each piece of formed gnocchi onto a parchment-lined baking sheet and when finished forming the pasta pieces, cover with a cloth and refrigerate until ready to boil or boil right away.

Step 13

Bring a 6 quart pot of water to boil in preparation for the gnocchi.

Step 15

Place the gnocchi individually into the boiling water, boiling only enough to cover the bottom of the pot.  Boil for 5 minutes; they should float to the surface before removing.  Remove with a slotted spoon and serve with your preferred gluten free sauce.