Use a starchy potato, like Russets, or a creamy potato, like Yukon gold, for best results.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
1½ lbs potatoes, peeled and cut into chunks
1 cup whole wheat flour (can sub all-purpose flour), plus additional as needed
1½ tablespoons olive oil
½ teaspoon baking powder
¼ teaspoon salt, or to taste, plus additional for the pot
Black pepper, as desired (optional)
Instructions
Place the cut potatoes in a pot of cold salted water. Bring the water to a boil, and cook the potatoes for 20 minutes, or until tender.
Drain the cooked potatoes, return them to the pan and mash with a potato masher or fork until fluffy.
Add the flour, olive oil, baking powder, salt, and pepper (if using), and mix well to form a dough.
Transfer the dough to a lightly floured board and knead the dough until smooth, dusting with extra flour if needed to prevent sticking.
Pull off pieces of the dough that are about the size of a cherry tomato, and roll each one into a ball.
Flatten the balls with the back of a fork, using the tines to create ridges. Then fold them in half, with the marks on the outside. The overall size should be approximately 1 inch in length but it's not too important, just make sure the sizes are more or less even.
Bring a large pan of salted water to the boil. Add the gnocchi, and cook until they float to the top, about 2 to 3 minutes. Use a slotted spoon to remove the gnocchi when they float up.
Serve immediately with your favorite sauce (see the post above for dairy-free suggestions).
Notes
Freezing Directions: Gnocchi freeze pretty well. Place them on a sheet lined with parchment paper in a single layer, not touching. Flash freeze them for an hour or so. Then place them in airtight plastic bags or containers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta/homemade-potato-gnocci