Gluten Free Gnocchi
 
 
Ingredients
  • 1 pound peeled Russet potatoes
  • 1 teaspoon fine sea salt
  • 1 cup cornstarch
  • 1 large egg
Instructions
  1. Put the potatoes in a bowl that fits inside a pressure cooker. Season the potatoes with the salt. Put 1 inch of water in the bottom of the pressure cooker and put the bowl inside.
  2. Cook the potatoes on high pressure for 23 minutes. Let the pressure dissipate by running the pressure cooker under cold running water.
  3. Remove the potatoes from the pressure cooker and press them through a food mill or potato ricer. Sprinkle the cornstarch over the potatoes and fold it into the mixture. Knead the egg into the potato mixture until a homogeneous dough forms.
  4. Divide the dough into 4 equal portions and shape each portion into a long rope shape about ¾-inch thick. Slice each “rope” into ½-inch thick dumplings.
  5. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold. Cook the gnocchi in boiling salted water for 3-4 minutes. Remove the gnocchi from the boiling water and finish in sauce.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-gnocchi/