M A K E S 4 S E R V I N G S
Gnocchi means "lumps" in Italian and is the word used for light Italian dumplings. But gnocchi are most often served like pasta and tossed with melted butter, Parmesan cheese, or marinara sauce. You might also serve them chilled as part of a pasta salad. Smaller servings of gnocchi make a great side dish, however you choose to serve it. There are many varieties, but this common version uses mashed potatoes as the base.
2 large russet potatoes, scrubbed, peeled, and cut in 1-inch cubes
2 teaspoons salt, divided
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature
1 large egg
1 cup Sorghum Blend, or more if needed
½ teaspoon xanthan gum
1 In a large pot, place the potatoes and add 1 teaspoon of the salt and enough water to cover. Bring to a boil, reduce the heat to medium, and cook, covered, until tender but still firm, about 15 minutes. Drain the potatoes and cool 5 minutes. Mash them with a potato ricer for best results or with a fork or potato masher.
2 Put the potatoes in a large bowl. Beat in the butter and ½ teaspoon of the salt with an electric mixer on low speed until well blended and then beat in the egg until well blended. Cover the bowl tightly and cool 15 minutes or until the potatoes are cool enough to handle. Beat in the sorghum blend and xanthan gum on low speed. The dough will appear crumbly, but will form a soft ball when shaped with your hands.
3 Divide the dough into 6 portions, keeping unused portions covered tightly in plastic wrap to avoid drying out. On a sheet of wax paper, roll each portion into a long rope with your hands, about ½ inch in diameter, and cut into 1-inch pieces. To make the gnocchi, hold a piece in the palm of your hand and gently press the tines of a fork into the ball to create indentations.
4 Bring a large pot of water to a boil. Add the remaining ½ teaspoon salt. Add gnocchi and cook until they float to the top, then cook them 1 to 2 minutes more. Remove them with a slotted spoon and serve immediately.