Use your instant pot to help you make this super easy gluten-free gnocchi!
Start with the potatoes. About 6 large potatoes fit comfortably in my Instant Pot. I pierced all of them a few times with a fork and I added 1 cup of water. Cook the potatoes on Manual for 10 minutes and then let it natural release for about 15 to 20 minutes.
Slide the skins off the potatoes without burning your fingers. Rice the potatoes using a potato ricer, if possible.
Add 2 egg yolks and about 1 cup of flour and some salt to the riced potatoes. Use a wooden spoon to mix the ingredients together until they form a dough.
You can either form tiny little gnocchis individually or make a long roll and cut it into smaller potato puffs of goodness. Mark each gnocchi with a fork.
Freeze for at least an hour on parchment paper on a cookie sheet. Cook your frozen gnocchi in salted boiling water until they rise to the top. Drain immediately.
Serve immediately OR toss with olive oil or pesto in a hot pan and cook for a few minutes.
Recipe from Erin Brighton