Today for lunch I have guests who are gluten intolerant, so I decided to make Gluten-Free Ricotta Gnocchi. They are very simple and tasty.
We dressed them simply with butter and sage so that everyone can enjoy them, even those who don’t like tomato.
They are much lighter than classic potato gnocchi and cook in 2 minutes, so I think they’re a dish to make more often.
If you also like gnocchi, here are some other interesting ideas with vegetables so you don’t always eat potato ones. Let’s find out how to prepare Gluten-Free Ricotta Gnocchi right after the photo!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Ricotta Gnocchi
- 17.6 oz ricotta
- 1 egg yolk
- 1 cup whole grain rice flour, gluten-free
- 1 cup potato starch, gluten-free
- 1 pinch salt
Tools
- 1 Gnocchi board
- 1 Bowl
- 1 Knife
- 1 Pot
Preparation of Gluten-Free Ricotta Gnocchi
To prepare Gluten-Free Gnocchi, work the ricotta with a fork in a large bowl to make it creamy.
Add salt, incorporate the egg yolk, rice flour, and potato starch, and mix to combine first with a spoon and then with your hands.
Turn the mixture out onto a floured surface with rice flour and break off a piece at a time, shaping it into a roll about ¾ inch thick.
Cut the roll with a sharp knife and, if desired, pass the Gluten-Free Gnocchi over a gnocchi board or the back of a fork.
We leave them square to speed up the process.
As you prepare the gluten-free gnocchi, place them on a clean cloth, cover, and let them rest for 15 minutes.
Meanwhile, bring a pot of slightly salted water to a boil and cook them until they float.
It takes just 2 minutes.
You can dress them as you like by tossing them in the sauce once drained. We dressed them with melted butter and sage leaves, letting them absorb the flavors in the pan for just those 2 minutes.
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FAQ
Can they be made in advance?
You can make them a few hours in advance, keeping them raw, obviously stored in a container, or freeze them right after preparing, well spread out on a tray, and then transfer them to a freezer bag once frozen.
