GNOCCHI (GLUTEN FREE)
Gnocchi is an Italian dumpling made of potato, flour, cheese, egg and seasonings. Common accompaniments of gnocchi include melted butter with basil, pesto and various sauces.
Provided by tanish
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
- In a large bowl, incorporate the potato, egg, cheese and seasonings.
- Add the gluten free flour to the potato mixture.
- Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
- Cover and refrigerate for 30 minutes.
- Divide the dough into 4 equal portions.
- On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
- Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
- Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
- Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 205.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 52, Sodium 701.5, Carbohydrate 36.2, Fiber 3, Sugar 1.1, Protein 7.5
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- Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
- Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
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