Suleika’s Medical Medium gnocchi – glutenfree, fatfree & vegan
The easiest, most delicious Medical Medium friendly gnocchi recipe! Suleika keeps it simple with just cooked potatoes and potato starch: foolproof and pretty low effort. A quick boil, followed by a slow roast, gives you perfect gnocchi every time. Off course these gnocchi are glutenfree and vegan. And they are grainfree and fatfree as well! Nothing but potatoes.
Recipe share
This recipe wasn’t created by ME (Marjolein Eikenboom), but by Suleika from @mm.healingath. Suleika is a fellow Medical Medium follower from Holland. I created this website to share and spread inspiration within our amazing global MM community. Got a recipe you’d love to share too? Click here to find out how! Or contact me on my Instagram account: @cookMEfree.
Ingredients
- Potatoes – Steamed and cooled. The base of all gnocchi.
- Potato starch – Makes the dough stick together perfectly. Glutenfree replacement for wheat flour. And a substitute for corn starch (wich is usually used to make glutenfree gnocchi).
- Salt – Not for the dough, just to add to your cooking water.
Steamed potatoes
This recipe assumes you already have steamed potatoes. To prepare them, peel potatoes and cut them into cubes. Steam them for about 17 minutes. Then let them cool completely so you can knead them into a dough. For 2 cups start with about 500 grams of unpeeled potatoes.
Other potato and pasta recipes
FAQ
Yes.
Yes, it’s perfect: nothing but potatoes!
No, potatoes are nightshades.
Suleika’s Medical Medium gnocchi
This recipe may contain
affiliate linksEquipment
- cooking pot
- slotted spoon
- oven at 390F or 200C
- food processor
- or bowl + potato masher (or fork)
Ingredients
- 2 cups mashed potatoes steamed and cooled
- ¾ cup potato starch + some extra
- few pinches Celtic sea salt
Instructions
- Put a pot of water on the stove with some salt. Preheat the oven to 390F or 200C. Prepare a baking tray with parchment paper.
- Place the potatoes in a food processor or mash them with a potato masher or fork until there are no lumps left.
- Add the potato starch and, if needed, a little water. Knead until you have a smooth, pliable dough.
- Generously dust your work surface with some extra potato starch and roll the dough into a long, thin rope (a little less than an inch, or about 2 cm thick).
- Cut the rope into small pillow shaped pieces using a knife. Repeat until all the dough is used up.
- Once all the gnocchi are cut, gently place them into the boiling, salted water (watch out for splashes!).
- As soon as the gnocchi start to float, scoop them out with a slotted spoon.
- Place the gnocchi on a the baking tray and bake them for about 20 to 25 minutes, until golden brown (keep an eye on the color).
Did you make these gnocchi or do you have any questions? Just leave a comment!