If you are looking for a pasta dish that is not made with traditional white flour, I think you’ll really like this Potato Gnocchi recipe.  I am gluten free, and I love that I am able to eat this pasta because the flour is Bob’s Red Mill Potato Flour , which is completely gluten free.

Ingredients

• 2-3 Large Yukon Gold or Red Skin Potatoes
• 3/4 cup Bob’s Red Mill potato flour
• 3/4 cup Arrowhead Mills white rice flour
• 1 teaspoon Bob’s Red Mill xantham gum
• 1 large egg
• 1 large pinch of salt

Preparation Wash and peel potatoes. Cook in boiling water until soft but not falling apart. Put through potato ricer or use KitchenAid stand mixer with dough hook to mash potatoes to a smooth consistency. Add egg, salt, xantham gum and half of both flours. Continue adding additional flour until dough forms and holds together. On lightly floured surface roll dough out into long half inch ropes. Cut ropes into halt to three quarter inch pieces. With back of fork gently roll gnocchi with tines of fork leaving slight impressions in gnocchi. Cook gnocchi in boiling salted water for 3-4 minutes or until gnocchi rise to surface of water. Top with your favorite sauce and enjoy.