Flourless Potato Gnocchi

I can provide you with a variant of potato gnocchi that doesn’t require the use of wheat flour. An option could be to use other sources of starch to bind the gnocchi, such as rice flour or potato starch. Here, I present a version of potato gnocchi that uses potato starch as a substitute for flour.

Ingredients

• 1 kg of potatoes (preferably floury variety)
• 250 grams of potato starch
• 1 egg (optional)
• Salt to taste

Preparation

1. Wash the potatoes and cook them with their skins on in boiling salted water until they are tender; check if they are cooked by piercing them with a fork.
2. Drain the potatoes and let them cool just enough so you can handle them. Then peel them and pass them through a potato ricer onto a clean work surface.
3. Add the potato starch (and the egg if you choose to use it) and a pinch of salt to the mashed potatoes.
4. Gently knead the ingredients until you obtain a homogeneous mixture. Try to work the dough as little as possible to avoid making the gnocchi gummy.
5. Form cylinders of dough and cut them to create gnocchi of your preferred size.
6. Cook the gnocchi in plenty of boiling salted water. When they float to the surface, they are ready to be drained.
7. Serve them with your favorite sauce, such as a simple tomato sauce or a butter and sage condiment.

Remember that the flourless wheat gnocchi might be a bit more delicate during cooking, so handle them with care. Enjoy your meal!

Curiosity

Gnocchi are a versatile dish in Italian cuisine, with a very ancient origin that dates back to the Romans, who made a type of gnocchi with a spelt dough cooked in honey. Over time and with the arrival of potatoes from the New World, gnocchi evolved into the form we know today.