I’m so excited to share this recipe! Gnocchi is actually one of my very favorite savory dishes. I had initially assumed when we cut grains out of our diets that we would no longer be able to enjoy it. However, the longer we went without it, the more determined I became to figure out a way to create a delicious grain-free version. And thankfully, I was successful! :-) I love this gnocchi so much that I wouldn’t go back to the glutinous version even if I started eating grains again. It is that good. And gnocchi is so versatile, it’s wonderful with pesto, marinara, delicious in soups and amazing baked with tomatoes and mozzarella. Making gnocchi takes a little bit of work and patience, but it is absolutely worth the effort. I don’t know about you, but Im starting to get hungry, let’s begin!
First peel potatoes and boil until soft. Drain and let cool. Place potatoes in a large bowl and mash. In a separate bowl, whisk together almond flour, potato starch, grated parmesan, guar gum and salt.
After potatoes are cooled, pour dry mix over mashed potatoes and mix with large fork until everything is incorporated well together-as seen below. (A stand mixer may be used).
Create a well in the center of the mix. Add egg and start working dry mix into egg. Continue to mix until a loose dough forms-dough will be very sticky.
Rinse hands and let dough rest for 5 minutes-this will give the guar gum time to further set the dough.
Place a long piece of parchment paper on working surface. Dust with potato starch. Take out a handful of dough about the size of a baseball, sprinkle with potato starch and gently roll out into “snakes”. Then cut into 1/2 inch pieces.
Bring a pot of lightly salted water to a boil. Add a small batch of gnocchi at a time into boiling water and cook for 3 minutes or until gnocchi float to the top. Be careful not to overcook. Drain and serve in desired manner. We tossed ours in a skillet with homemade marinara sauce. Enjoy!