Gluten Free Gnocchi
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary’s Pizza), I discovered something so tasty, so good…. I had to order it everywhere just to geta comparison. And of course I had to order it in Tuscany too.
If you don’t know gnocchi is a small dumpling. My favorite is made with potato and Parmesan cheese. Mary’s by the way is also where i discovered celery and black pepper in the sauce.
Well, these days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today. I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 1 2/pound
d 2 cups all-purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper
2 tsp of a good Italian seasonings blend.
1/4 cup virgin olive oil
The baked part kind of reminds me of duchess potatoes. Traditional gnocchi is boiled after the dumplings are formed. If you think it’s time consuming, don’t worry, ‘it’s not.
Wash and peel the potatoes. Cut into pieces and add to a large pot of boiling water. Cook until tender, and set aside.
In a large bowl, mix the dry ingredients including the “cheese”.
When the potatoes are cool enough to work with, mash and add the olive oil. Mix into the flour mixture. Use your hands. To knead in the bowl until all the flour has pulled away from the bowl. Continue kneading for another 5 minutes.
Halve the dough in have. You can wrap the second piece in foil and freeze for another time. Make 1/2 inch dough balls. Use a fork to decorate, if you like. Spray a lined baking dish with a little oil or cooking spray. Bake for 20 minutes at 350 degrees. Flip and bake another five. They should be golden brown. Serve with your favorite sauce, or add to soup.
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