Since I’m going gluten-free (till April 1st), I decided to try my hand at making some normally gluten-loaded favorites of mine completely gluten-free (others include pizza, pie, a simple sandwich, etc)!!! After a lovely group meal at my friend Sarah’s a few weeks ago where the only thing I couldn’t eat were the pillowy soft gnocchi nuggets, I loaded up on potatoes, rice flour and eggs and tried my hand at making my first ever gnocchi! Pretty darn good if you ask me….but remember this is gfree so it’s a wee bit starchy 
Ingredients:
- 4 1/2 cups russet potatoes (peeled, cooked and riced)
- 2 cups rice flour (or any gluten-free flour)
- 1 1/2 eggs beaten
To Make:
- Bring a pot of salted water to a boil
- Mix all ingredients together in a large bowl and knead by hand until it forms a ball
- roll a piece out into a rope-like shape (approximately 1/2 inch wide) and about one foot long
- cut rope into 1/2 inch pieces and roll each top with a fork about 3/4 the way around
- add gnocchi to salted boiling water and cook for 4-5 minutes
- gnocchi are very delicate so take care when moving and straining
- Serve with your favorite sauce (I served with a pesto sauce and tomatoes) and Enjoy!
