Gluten Free Gnocchi Recipe - Gluten Free, Dairy Free, Soy Free Dinner Ideas

Over the summer I started to challenge myself in the kitchen and began cooking for the first time in my life. My motivation to cook came from the constant struggle I've been having with certain foods; namely wheat and dairy. While I've never been diagnosed with a specific food allergy or, my body is definitely sensitive to these things. Cooking for myself has taught me to make simple changes in traditional recipes, which makes a huge difference in the way my body feels after eating. Last night I made Gnocchi for the first time and it was so yummy. A bit time consuming, but worth it.

Ingredients
2 lbs. Russet Potatoes
1 egg, beaten (or 1/4 cup egg substitute)
1 cup flour (gluten free or regular)
Pesto or sauce of choice- [homemade pesto here]

Bring washed potatoes to a boil until tender. Approx. 50 min.

Discard skins and immediately mash with the tines of a fork while they are still hot; creating a fluffy base using until no visible clumps are left. Let cool for 15 minutes.

Once cool, drizzle with beaten egg and 3/4 c. flour. Fold with a spatula, incorporating the egg and flour into the potatoes. Return a new pot of water to a boil.

Form potatoes into a ball using your hands. Gently knead, adding the remaining 1/4 cup flour.

Cut the dough into 6-8 vertical slices. Roll each slice into a log, about the thickness of your thumb.

Start at one end of log and cut in 3/4 inch intervals all the way down, creating the Gnocchi pieces.

Dust pieces with a little more flour. (Can be frozen at this point. To freeze: spread out formed pieces with dusted flour on a baking sheet and freeze thoroughly- approx. 1 hr. Transfer pieces to airtight container or bag and freeze. To use: do not thaw- drop pieces into boiling water until they rise to top- approx. 4 min)

Add pieces to boiling water. Gnocchi will rise to top when finished. Approx. 2 min.

Remove with a slotted spoon and transfer to bowls or a platter. Drizzle with sauce and serve.