Potato and Rice Flour Gnocchi with Gorgonzola Cheese Sauce

In Japan, rice flour is widely used for daily food and sweets such as noodle, bread, cracker and dumpling. As it is made from rice, rice flour can be gluten-free alternative to wheat flour. This recipe uses rice flour for gnocchi, which makes the texture more chewy than wheat flour. Enjoy!


200g potato
100g rice flour
hot water
salt to taste
pepper to taste
salt (for boiling gnocchi, 10g salt per 1000ml water)
8 mushroom, cut into dice
1 clove of garlic
50g gorgonzola cheese
200g fresh cream
1 tbsp olive oil
white pepper to taste
some parsley, chopped

1. Place potatoes in a pot and cover with water. Boil until the potatoes are tender enough.Remove the skin, and mash the potato with hand masher or potato ricer
2. Let potato cool and add rice flour, salt and black pepper.
3. Add hot water and knead to come together
4. Roll the dough and cut 2cm wide discs.
5. Add the gnocchi to salted, boiling water. Cook until the gnocchi rises to the surface and then scoop out and refresh in iced water. Drain the gnocchi.

6. Heat the olive oil with garlic in a flying pan, and then add mushroom and get cooked though.
7.Turn down the heat and add fresh cream and gorgonzola cheese
8. When the cheese is melting, add white pepper to taste.
9. Turn off the heat, add the gnocchi into the pan and stir to combine
10. Add parsley and serve.