Today's recipe is one the whole family can enjoy, including those with celiac disease, as it features delicious, special gnocchi made without flour. These gluten-free potato gnocchi stuffed with mozzarella are not only easy to prepare but also stand out from traditional gnocchi because they use rice flour and cornstarch (Maizena) and are filled with mozzarella, which adds flavor and texture to the dish. These gnocchi can be frozen either raw or after boiling them...
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Wash the potatoes thoroughly and place them whole, with their skins on, in a pot. Cover them with water and add a pinch of coarse salt.
Cook over low heat until the potatoes are tender.
Remove the potatoes from the water and let them cool before peeling them. Cut the mozzarella into small cubes and set aside.
Mash the potatoes into a purée and place them in a large bowl. Make a well in the center and add the egg, grated cheese, and salt.
Gradually incorporate the rice flour mixed with the cornstarch, kneading lightly until the ingredients come together to form a dough that doesn’t stick to your hands.
Sprinkle your work surface with a bit of cornstarch and roll the dough into long strips. Cut the gnocchi into pieces and stuff each one with a cube of mozzarella, sealing them tightly as if making croquettes.
Let the gnocchi rest on the countertop for about 30 minutes to dry slightly before cooking.
Cook the gnocchi in plenty of salted water. As soon as they float to the surface, remove them using a slotted spoon.
To save time, you can prepare the gnocchi in advance and freeze them either raw or after boiling for one minute.
Ensure the mozzarella cubes are small enough to fit inside the gnocchi without breaking the dough.
For added flavor, serve the gnocchi with a tomato-based filetto sauce or drizzle with olive oil and sprinkle with grated Parmesan cheese.
Can these gnocchi be frozen?
Yes, these gnocchi can be frozen either raw or after boiling them for one minute. Once cooled, package them and store in the freezer.
What type of flour is used in this recipe?
This recipe uses rice flour and cornstarch (Maizena) to make it gluten-free.
How do I know when the gnocchi are cooked?
The gnocchi are cooked when they float to the surface of the boiling water.
Can I use a different cheese for stuffing?
Yes, you can experiment with other cheeses, but mozzarella is recommended for its melting texture and mild flavor.
What is the best way to serve these gnocchi?
Serve them with a tomato-based filetto sauce, or simply drizzle with olive oil and sprinkle with grated Parmesan cheese.
