I used it this night to put into homemade chicken soup (instead of noodles ~ so they were like little pillow dumplings) ~ but you could also serve it tossed with your favorite pasta sauce.
Homemade GNOCCHI ~ Low carb ~ Gluten-free
1 cup Pillsbury gluten-free flour + more later *
- I use Pillsbury because it has additives in it, to make it act like regular AP flour. It’s also less expensive than other GF flour
1/2 tsp. dried herb to fit sauce (oregano ~ sage ~ rosemary ~ thyme)
Whisk the eggs in the bottom of a medium bowl. Then whisk or stir (wooden spoon) 1/2 cup of the flour into the eggs. Stir or whisk in the garlic powder, herb and salt. Add the other 1/2 cup flour and mix well until it forms a soft dough.
Divide the dough in half. Spread about 2-3 TB flour onto a large sheet of plastic wrap ~ put half of the dough on the flour and pat into a log about 10” long. Pick up 1 long end of the plastic wrap and dust that flour onto the dough log ~ then roll up. Repeat with other log and chill them in the refrigerator for about 30 minutes. (NOTE: The excess flour on the dough logs will keep your gnocchi from sticking together later when you put them in the water to cook.)
When you’re ready to make them: bring a medium saucepan of well-salted water to boil. Remove the dough logs from the refrigerator and cut into about 1/2" pieces. Drop the pieces into the boiling water. Cook just about 1 minute, until the gnocchi rise to the top of the water. Then remove with a slotted spoon to serve.
Makes about 20 small gnocchi