Spending so much time in Italian kitchens making gnocchi has become second nature. With so much leftover mashed potatoes in the fridge I decided to do something fun with it. You will rarely find gluten free potato gnocchi, they normally make cheese gnocchi gluten free but this recipe works great.
2 Cups Cold Leftover Mashed Potatoes (Check out my recipe for Fluffy Mashed Potatoes)
1/2 Cup Rice Flour with an additional 1/4 Cup for rolling out
1/2 Cup Chest Nut Flour
1 tsp fresh ground nutmeg
1 tsp salt
1 tsp pepper
1 Tbsp Fresh Chopped Parsley
Mix everything together saving the flour for last. Work with about 1/6 of the dough at a time. Take about a handful and place it on a well floured cutting board. Roll dough out into long strips about 1 inch thick and about one foot long. Use a sharp knife and cut the strip into pieces a little less then an inch. Place the pieces in boiling water. Once they start to float give them an addition 3-4 minutes to cook. They will plump up and look very soft but they harden as they cool. Cook all the gnocchi in a few batches. If you have to many in the pot they will bump into each other and not cook correctly. Strain each batch in a calender and allow to cook on a large cookie sheet. I continue roll out and cut the gnocchi as I cook them. Once all the gnocchi are done I place them in a large deep pan over medium heat. Give them a little toss to re-heat and add any sauce you would like. This time I used pesto but red sauce or even some butter, capers and cheese would be great.