Gluten-Free Potato Gnocchi

Ingredients:

2 pounds (about 4 large) russet potatoes
1 cup gluten-free all-purpose flour, plus extra for dusting
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1/4 cup grated Parmesan cheese (optional)
2 tablespoons unsalted butter
Fresh basil leaves or sage leaves (for garnish)

Instructions:

Wash and scrub the potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender (about 20-25 minutes).

Drain the cooked potatoes and let them cool slightly. Once they are cool enough to handle, peel the potatoes and pass them through a potato ricer or use a fine grater to create smooth potato puree.

In a large mixing bowl, combine the potato puree, beaten egg, salt, black pepper, and optional ground nutmeg. Mix well.

Gradually add the gluten-free all-purpose flour, a little at a time, and knead the mixture until a soft, slightly sticky dough forms. Be careful not to over-knead, as this can make the gnocchi tough.

On a floured surface, divide the dough into several smaller portions. Roll each portion into a long rope, about 1/2 inch thick.

Use a sharp knife to cut the ropes into 1-inch pieces. If desired, use a fork or gnocchi board to create ridges on the gnocchi for texture.

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface (usually about 2-3 minutes). Remove them with a slotted spoon and transfer to a serving dish.

In a separate skillet, melt the unsalted butter over medium heat. Add the cooked gnocchi to the skillet and sauté for a few minutes until they become lightly browned.

Serve the gluten-free Potato Gnocchi hot, garnished with grated Parmesan cheese (if using) and fresh basil leaves or sage leaves.

Enjoy your homemade Gluten-Free Potato Gnocchi! These tender potato dumplings are a delightful and comforting dish.