You’ll be shocked how easy it is to make homemade gluten -free gnocchi. Gnocchi is traditionally made with potatoes, eggs, salt and semolina flour. With just a few substitutions you can transform this normally glutenous dumpling into a delicious gluten- free dish. This recipe is from my new cookbook “The Missing Ingredient Living Gluten -Free”.
– 3 large organic Russet potatoes (baked)
– 1 large organic egg
– 1 organic egg white
– 1 cup Parmigiano Reggiano
– 1/2 cup Organic whole milk Ricotta cheese ( most ricotta cheese is safe but always check ingredient list and manufacturing process to ensure that there is no cross-contamination)
– 3/4 cup of your favorite Gluten -free all purpose flour ( corn-free ) plus 1 tablespoon
– 3-4 Torn fresh basil leaves
-1/2 teaspoon sea salt
-1/2 teaspoon of ground black pepper
1-Preheat oven to 400
2- Wash potatoes and place on middle rack ( do not wrap in foil , you want a dry potato)
3- Bake for approximately 45 minutes to an hour depending on your oven. You should be able to push a fork into the potato with ease when they are done. Remove from oven and allow to cool.
4- Rice the cooled potatoes using a ricer
5- Place the riced potatoes in a large bowl. Then add all the other ingredients. Using your hands combine well to create the dough.
6-Flour a large cutting board. Divide dough into smalls balls about the size of a tangerine.
7- Using the palm of your hands begin to roll the dough back and forth until it begins to form a long log about 1/4 inch thick.
8- Cut the roll every 1/4 inch to form the gnocchi. Repeat 7 & 8 with the remaining dough.
9- Place a large pot of salted water on the stove and bring it to a rolling boil.
10- In batches, drop gnocchi into the boiling water.
11- When the float to the top , they’re done.( about 3 minutes)
12- Place in a large serving bowl and cover with your favorite tomato sauce or cream sauce.
13-Top with torn basil and Parma. Serve immediately .
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