Peel potatoes and cut into equally-sized large chunks
Add potatoes to a large stock pot and cover by at least 4 inches with warm water
Salt the water heavily and place the pot over high heat
Once the water comes to a rolling boil, reduce heat to medium high and cook potatoes for 30 minutes
Gently drain the potatoes and transfer to a large bowl of cold water to cool for 5 minutes
Gently drain the potatoes again and carefully transfer them to a large wide plate lined with an ample amount of paper towel
let the potatoes dry for 5 minutes
Add the flours & salt to a large mixing bowl and whisk together
Using a potato ricer or a coarse cheese grater, grate the potatoes into the flour mixture
Add the egg to the dough mixture
Gently bring the gnocchi dough together with your hands until just combined (around 1 minute max), then transfer to a large clean work surface generously floured with sweet rice flour
Gently knead the dough just enough to make it smooth without over-working (another 1 minute max)
Place a large pot of heavily salted water over high heat
Cut the dough into 4 equal parts
On a well-floured surface, roll each quarter into 3/4″ rope-shaped lengths
Using a sharp paring knife cut the rope into 1/2″ pieces and transfer to a large floured baking sheet
Warm a good-quality non-stick skillet over medium-low heat
Add 2 tbsp of margarine to the warm skillet
Once the water is boiling, add gnocchi in batches of around 30 pieces to the pot
When gnocchi starts to float (around 2 minutes), quickly transfer them with a slotted spoon to the warm skillet
Let the gnocchi saute in your skillet without moving them for at least 2 to 3 minutes, they will form a golden brown crust on the underside
Once the golden crust is formed you can easily flip them over to get golden brown on the other side
Transfer the sauteed golden gnocchi pieces to a large plate and add another tbsp or so to the skillet for your next batch
Repeat the process until all gnocchi are cooked, adding more margarine to the skillet as necessary
When finished with the gnocchi process, add a tbsp of olive oil to the warm skillet
Add shallots to the skillet and saute for 1 minute
Add garlic to the skillet and saute for an additional 1 minute
Add tomatoes & basil to the skillet and saute for another 2 minutes
Add white wine to the skillet, deglaze and let reduce (around 2 minutes)
Return gnocchi to the skillet and season with salt & pepper
Add the grated cheese to the skillet
Gently fold everything together, reduce heat to low and simmer for another 2 minutes until cheese is melted
Remove from heat and serve immediately
Don’t Eat All the Gnocchi Before You Finish The Recipe!
Speaking from experience, it is very difficult to resist the temptation of eating a large number of those golden gnocchi nuggets as they come out of the brown butter skillet. Tasting is fine, but be wary of loitering tasters in your kitchen! This is by far one of most delicious recipes I’ve ever made and I strongly recommend setting aside some time one weekend to indulge in this wonderful dish, I am quite certain you will not be disappointed.
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.
