Being of Ukranian stock, one thing I miss since going gluten-free is pierogies. So my husband, being of Italian stock, suggested I try making gluten-free gnocchi to satisfy my cravings. Sadly, all my attempts at making gluten-free gnocchi thus far have resulted in a sad potato soup, i.e. my gnocchi didn't hold together in the boiling water.

However, thanks to Justin Taylor Tate's recent Instructable for Cepelinai (which are also both gluten-free and delicious), I now know the key to making my gnocchi stick together! Thank you, Justin!

I'll give you the spoiler-alert version now: The trick is to get as much of the water out of the potato dough as you can. Once it's dry enough, it will stick together when you boil it, even without adding eggs or gluten-like substances. In fact, you can make pure-potato gnocchi if you want to.

Step 1:

2 to 4 large potatoes
A dash of lemon juice or other acid (optional; keeps the potatoes from discolouring)
1 egg (optional)
1/4 tsp salt or to taste
Plus: Whatever toppings you want to put on your gnocchi, e.g. butter and sour cream, or tomato sauce and cheese, or mushroom, cream, and bacon fat sauce.

A blender or a food processor (optional; I'll explain below.)
A large pot to boil water in
A large bowl to act as a basin to catch potato water
A piece of cheese cloth or a clean tea towel you're willing to use as cheesecloth

Wash and peel your potatoes. (If you want to keep the skins on, that works too, however. Easier and healthier!)

If you're using a blender, dice your raw potatoes into approximately 1 cm (0.5 inch) cubes, i.e. small enough to not choke your blender.

Throw the potatoes into the blender or food processor. Add the lemon or acid (this keeps the potatoes from discolouring.) Now turn it all to mush. If the potatoes don't want to blend, feel free to pour in half a cup of water to help the blender chew on them. You'll be squeezing all that water out later, anyhow.

NOTE: If you don't have a blender or food processor, then bake or boil your potatoes until they're soft, and mash them. Proceed to the next step once they're cool enough for you to handle.

<p>I'm trying to figure out how to make haluski...gluten free... this seems like it will work.. although it seems &quot;odd&quot; to me as the gluten dough is runny like a thick waffle dough.. however, I'm excited to try....thanks</p>
<p>Very clear recipe and the text is fun to read too! I remember pierogies in the Polish restaurants, when I used to live in London many years ago - delicious with sour cream. I have also made gnocchi with a rich tomato stew. Your method of making them is different to mine, so next time I make them I will use your recipe as I think it seems a lot drier and therefore will hold together better. Thanks for sharing and all the best from France. Pavlovafowl aka Sue</p>

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