Bring a large pot of salted water to a boil over medium heat. While water is coming to a boil, peel your
Potatoes (2 lb)
Boil potatoes until they are fork-tender, about 10-15 minutes.
Once the potatoes are done, drain the water from the pot using a pasta strainer or colander, then place the potatoes back into the same pot or a large mixing bowl. Mash thoroughly using a potato masher until there are no remaining chunks of potato.
Gluten-Free All-Purpose Flour (4 cups)
1 cup at a time and continue to work it into the potato completely before adding more. Once all flour has been added, add
Water (2 cups)
Olive Oil (2 Tbsp)
Salt (1/2 Tbsp)
and knead until dough forms. If you find it is too sticky, you can add more flour a tablespoon at a time. If too crumbly, add more water 1 tablespoon at a time.
Continue kneading the dough until it is soft but not sticky.
Chill the dough for about an hour, then cut into sections about ½ inch thick and 4 to 6 inches long, rolling each section into a “sausage” shape. If your dough doesn’t easily roll into 1/2-inch thick sections, you can also roll it into 1-inch sections and cut it in half lengthwise before cutting the individual gnocchi as seen below.
Cut dough into 1/2-inch pieces, continuing until all dough has been cut, laying each individual gnocchi out on a parchment or silicone-lined baking sheet as you work. Optional: roll each individual piece down a gnocchi board or the back of a fork for those signature grooves.
In a large pot over medium heat, bring salted water to a rolling boil and drop the gnocchi in, using a spider or ladle, in batches. When the gnocchi is ready it will float to the top of the water and will need to be removed using your spider or slotted spoon. All gnocchi may not be done cooking at once, so have a large bowl handy to drop the finished gnocchi into before serving.
Serve immediately or store in the fridge for up to one week. Gnocchi can also be made ahead of time, frozen raw, and cooked at a later time.