Gluten Free Gnocchi
https://easyhomemaderecipes.caEating gluten Free doesn't mean you can't enjoy pasta. These Gluten Free Gnocchi are made with gluten free flour and taste just as good as a traditional homemade gnocchi.This gnocchi recipe version is perfect when you are craving pasta but want to eat something that fits in with your diet, won't upset your stomach or cause an inflammatory reaction.Like gnocchi? Try my traditional gnocchi recipe Soft Potato Gnocchi with a veal ragu, Beet Gnocchi with Alfredo Sauce, or my Sweet Potato Gnocchi with Brown Butter and Sage.
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Equipment
- gnocchi board fork
Ingredients
Gnocchi
- 6 ½ ounces Yellow Potato or Yukon Golds 184g or about 1 cup
- ½ cup Gluten Free Flour
- 1 large Egg
Sauce
- 24 0z Tomato Puree
- 3 tbsps olive oil
- 1 garlic clove
- 1 tsp dried oregano
- 3 leaves fresh basil
- 1 tsp salt
- ground pepper to taste
Instructions
Gnocchi
- Boil, roast or steam your potatoes until fork tender. Peel them under cold water so that you don't burn your fingers. Remove any eyes or imperfections. Best to do this while the potatoes are still warm.
- Use a potato ricer or your fork to mash the potatoes to a fine consistency. Place the mashed potato on a clean surface or in a large bowl covered with starch.
- In a small bowl, whisk one egg. Pour about half of the egg onto the potato and add about half of the flour.
- Using your hands or a dough scraper, turn the dough. Add more flour to create a dough that you can handle being careful not to over work the dough or add too much flour as this might result in a starchy dough. This should take less than 10 folds. Add flour or egg as needed only.
- Once you have a dough that you can handle, remove a section and make an oval shaped meatball in the palm of your hands, then place it on the surface covered with a little bit of starch and roll it into a long sausage shape.
- Keep rolling it back and forth until you create a roll the width of your finger and about 7 or 8 inches in length.
- Cut about 1 inch bite-sized pieces of gnocchi dough with a sharp knife. Take each gnocchi piece, covered in starch and roll it on the tines of a fork to make a design on the gnocchi.
- Transfer to a baking sheet lined with parchment paper and place in a single layer. Repeat until all the dough has been used.
- Store the gnocchi on the baking sheet in the freezer until you are ready to cook them.
Tomato Sauce
- Place olive oil and garlic in medium sized frypan on medium heat.
- Once the garlic is fragrant, add in the tomato puree. Add salt, pepper and oregano. Let simmer for about 20 minutes.
- Remove from heat and add fresh or dried basil
Cooking your Gnocchi
- Bring a large pot of salted water to a boil. Make sure that if you are cooking your gnocchi from frozen that you are use a large pot with a lot of water so that the water doesn't cool down as you add the gnocchi.
- Place your gnocchi in the pot. (You can cook your gnocchi from frozen) The water may cool down so it may take a minute for the water to return to a steady boil.
- Once the gnocchi start to pop up and come to the surface of the water, they are done. Use a spider strainer to remove them a little at a time and place them in dinner plates.
- Top with the sauce and parmesan cheese and serve.
Notes
Top Tips
Don't over work your dough. The trick to making fluffy, cloud like Gnocchi is to add just enough flour for rolling the dough. Hint: Using a dough scraper is a great way to keep your hands clean and work the dough without it getting warm. Make your own Paleo and Gluten Free Flour to have on hand any time you need it. It's best not to handle the gnocchi too much after cooking. Place them right in dinner plates, top with sauce and serve.Nutrition
Serving: 1Calories: 327kcalCarbohydrates: 24gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 82mgSodium: 1198mgPotassium: 104mgFiber: 4gSugar: 2gVitamin A: 237IUVitamin C: 2mgCalcium: 55mgIron: 2mg
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