Woohoo!! I did it! My first successful gluten free gnocchi, ever! I’ve made gnocchi in the past, thanks to the wonderful instruction found in a Marcella Hazan cookbook that my mother handed down to me. I’ve usually gotten great results with conventional gnocchi. I’ve attempted gluten free in the past too – in fact several times. Ricotta gnocchi work easily gluten free because the only flour is a mere dusting on the outside of the little dumplings. But every trial of potato gnocchi always ended in dismal failure, watching in sadness as my gnocchi dissolved away into nothingness in the simmering water. All that hard work cooking the potatoes, making the dough, rolling and cutting into those cute little gnocchi dumpling shapes, all gone to waste in about 30s of time in a pot on the stove. It was discouraging and depressing. In fact so much so that I haven’t even attempted gluten free potato gnocchi in over two years. Until now.