I’ve been wanting to make wheat-free potato gnocchi for years and I finally did it! Turned out to be easier than I expected. I adapted a recipe for normal gnocchi by substituting white spelt flour and used the delicious new potatoes we have been enjoying from local farms.
Measurements are approximate; I had to adjust the amounts as I went to get the dough right.
2 lbs potatoes
2 egg yolks, beaten
1 ½ cup white spelt flour
½ tsp salt
Bake potatoes until they are tender, but not too soft. When they are cool enough, scoop them from their skins and pass them through the fine side of a grater. Add the other ingredients and mix with hands. Adjust until the dough is the right consistency; you may need to add more flour if it is too wet or a little water if it won’t hold together. You want it just sticky enough that you can roll it into snakes, but not too sticky. Do not over mix; no kneading necessary.
On a floured surface, gently roll the dough with your hands into snakes about ¾ inch in diameter. Cut the snakes into 1 inch lengths, then press an indentation into each piece with you finger tip.
At this point, you can freeze any extra gnocchi by spreading it out on a cookie sheet in the freezer. Once frozen you can consolidate into a bag. When you want to cook it, just drop it into boiling water as described below (I did this, but haven’t tried cooking the frozen stuff yet, so not sure how well it works).
To cook the pasta fresh, bring a large pot of water to a boil, reduce to a simmer, and drop the gnocchi in a few at a time. When they float up to the surface the gnocchi are done (this will only take a couple of minutes), take them out and put in the next batch until all are cooked.
I topped them off with fresh pesto from our garden, but you can use whatever sauce you like. Enjoy!