This delicious grain and gluten-free gnocchi is made with a low sugar potato, quinoa and buckwheat flours. Cook them for hardly a minute, just until they rise to the surface, to keep them light and soft.
Updated: Mon, 05/13/2019 - 9:10pm
- 4 small red potatoes, or 8 small fingerling potatoes
- 2 Tablespoons olive or coconut oil
- Salt and pepper to taste
- 1 cup quinoa flour
- 1 cup buckwheat flour
- ½ cup nutritional yeast
- 1½ teaspoons guar gum
- 1 teaspoon of garlic powder
- Cook the potatoes in boiling water until soft, then drain.
- Mash the potatoes with the olive oil, salt and pepper.
- In another bowl, mix the flours, nutritional yeast, guar gum and garlic powder.
- Combine the dry and wet ingredients and knead the dough for a couple of minutes. The dough should not be sticky. If it is, add a little more flour.
- Divide into 4 equal parts and roll each into a rope ½” thick.
- Cut into 1” pieces. Mark with a fork, making grooves in the gnocchi to hold pasta sauce.
- Boil plenty of water in a large pot. Cook 8-10 pieces of gnocchi at a time, removing the gnocchi when they rise to the surface. Be careful not to overcook, as soon as they rise scoop the out.
- Serve immediately with pasta sauce. Enjoy!
- HINT! If you do not wish to make all the gnocchi at one time, the dough will keep airtight in the refrigerator for 3-4 days.