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Thursday, August 8, 2013

Gnocchi








Honestly I've never eaten gnocchi before - so this was quite the experiment!  I had a general idea of the texture and consistency and I knew the theory was potato pasta obviously.  In hindsight, this was a very successful experiment and the gluten free version is absolutely delightful.

I started with two bags of small yellow potatoes (after researching various recipes - I gathered any potato will really work, some say yukon is the best.  But I used what I had!!) and boiled them until fork tender in salted water. Some I peeled before boiling and some after - it was just tricky because the potatoes were so small!  Whatever works best for you and the potatoes you are using - just make sure they are peeled before grating. Let them sit and cool until you can handle them.

I grated my potatoes using a cheese grater - you could also use a food mill if you have one or a ricer (but I'm not even sure what that is).  The cheese grater worked just fine, I suppose other methods could produce a slightly smoother dough but I was impressed with the smooth texture just using a grater. 

To the grated potatoes - add:
1 tablespoon olive oil
1 beaten egg
1 cup of Domata Flour (you might need more)
Salt and pepper to taste

I mixed all the ingredients together until I had a nice firm dough.  I floured my surface and probably worked another 1/4 cup of flour in until I was satisfied with the texture.  Then I set the dough in the fridge to firm up a bit. 

Once the dough is chilled - divide into four chunks to work with.  Also at this point start a large pot of boiling salted water.  Roll the chunk of dough into a long snake.  Then just slice off little pieces.  Traditional gnocchi is then rolled against a fork to create a textured surface, but I found this didn't work quite like I had anticipated so I just skipped this step and left mine the shape they were.  

*This is the point where you can freeze the gnocchi - just lay the separate pieces out on a sheet pan and into the freezer for about 30 minutes, then you can bag them up into portion sizes and freeze in ziplock bags until ready to use!!  Then you just need to defrost them and cook in boiling water.

Drop a batch into the boiling water - once they float to the surface they are cooked!  Remove from the boiling water with a strainer to drain.  Serve immediately with your favorite sauce! 

I was lucky to recieve a lovely jar of balsalmic tomato pasta sauce from my friend Vera - I added some fresh spinach to the sauce and served it on top!

This gnocchi was sooooooooo delicious - the little potato pillows are like dumplings and retain their firm texture.  This might be my new favorite pasta!

I hope you enjoy!!


Always, J