Light, soft gluten-free gnocchi made with potato flakes and Bob's Red Mill 1-to-1 Baking Flour—ready in about 30 minutes. No peeling, boiling, or ricing potatoes required.
- 1 cup boiling water
- 1 cup Bob's Red Mill Potato Flakes
- 1 large egg, lightly beaten
- ¾ cup Bob's Red Mill 1-to-1 Baking Flour, plus 2–3 tablespoons for kneading and rolling
- ½ teaspoon salt
1. Pour the boiling water over the potato flakes in a large bowl. Stir until smooth and let cool until just warm.
2. Add the egg, salt, and ¾ cup flour. Mix until a soft dough forms.
3. Turn onto a lightly floured surface and knead gently just until smooth. Do not overwork the dough or the gnocchi will become dense.
4. Divide the dough into 4 pieces. Roll each into a rope about thumb-thick, then cut into ¾-inch pieces.
Silky Pink Sauce
- 1 tablespoon olive oil
- ½ teaspoon garlic powder (or 1 clove garlic, minced)
- 1½ cups tomato passata or smooth tomato sauce
- 3 tablespoons heavy cream
- ¼ cup gnocchi cooking water (reserved)
- Salt and black pepper, to taste
- 4–5 fresh basil leaves
- Grana Padano or Parmesan, for serving
1. Heat the olive oil over medium-low heat. Add the garlic powder (or fresh garlic) and cook for 30 seconds. If using fresh garlic, keep the heat low so it softens without browning.
2. Stir in the tomato sauce, basil leaves, salt, and pepper. Simmer gently for 5 minutes.
3. Meanwhile, bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then cook for 1 minute longer. Reserve ¼ cup cooking water before draining.
4. Remove the basil leaves. Reduce the heat to low and stir in the cream. For an ultra-smooth, restaurant-style sauce, strain it through a fine-mesh sieve back into the skillet.
5. Add the cooked gnocchi and about half of the reserved cooking water. Toss gently for 1 minute, adding more cooking water as needed until the sauce lightly coats each piece.
6. Serve immediately with freshly grated Grana Padano or Parmesan.
