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.