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Homemade Potato Gnocchi

Dairy, Gluten, Peanut, Treenut, Shellfish, Fish, Sesame, and Soy Free


3 lbs. (about 8 medium) Gold Potatoes

1 1/2 cups Gluten Free Namaste Flour

1 teaspoon kosher salt

1 egg


Peel all the potatoes and then place in a large pot. Fill the pot with water fully covering the potatoes, and bring to a boil. Keep the water boiling until potatoes are soft. 

Drain the potatoes, and once cool enough to handle, either push them through a colander or mash them with a fork. If you have a ricer, you can use that and put the potatoes into a large bowl. Once the potatoes are mashed, let them cool to room temperature. 

Once cooled, add the egg to the potatoes. Then, add the flour and salt. Start mixing the dough with your hands until it is well blended. Expect the dough to still be crumbly at this point. Put the dough into one ball. Sprinkle some flour onto a clean surface (or cutting board), so the dough won't stick, and transfer the dough. 

Gently knead the dough for no more than a minute. Be careful not to over knead, as the gnocchi will then become tough. Move the dough to the side, and re-flour your workspace. Roll the dough into a rope about 3/4 inch think. With a sharp knife, cut the rope into squares about an inch long. 

Cover two baking sheets in parchment paper and sprinkle them lightly with flour. Put the gnocchi in a single layer on the baking sheet and make sure the pieces do not touch one another. 

Boring water to a boil in a large pot, and toss the gnocchi in. They cook quickly, and once they float to the top, they are ready to eat!

The gnocchi can sit out at room temperature for about 3 hours, otherwise freeze them for later use. 


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