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Gluten Free Gnocchi

FusionGuy09's picture
Eating out, especially at Italian restaurants can be quite a challenge when you have a gluten intolerance or prefer to eat a diet that does not include gluten. More and more restaurants are offering gluten free options on their menu. Pasta dishes use a lot of grains that contain gluten and if they try to use other ingredients the taste can be blah. We found a recipe that is completely gluten free and incredibly delicious at Iorio in SW Portland. Chef Chris invited us back into the kitchen to share a special recipe for Gnocchi with us.
Ingredients
  Russet potatoes 4 Large, baked (about 1 pound)
  Egg yolk 4 Large
  Pecorino cheese 2 Tablespoon
  Fresh parsley 1 Tablespoon, finely chopped
  Fresh basil 1 Tablespoon, finely chopped
  Roasted garlic 2 Teaspoon
  Ricotta cheese 4 Tablespoon
  Red pepper flakes 1 Pinch
  Salt 2 Pinch
  Gluten-free flour 1 Cup (16 tbs) (rice flour mixed with tapioca flour.)
  Butter 1 Cup (16 tbs)
  Garlic 2 Tablespoon, chopped
  Fresh sage 2 Tablespoon (about 1 handful)
Directions

GETTING READY
1. Peel the baked potatoes and add to a ricer or food mill. Rice the potatoes and turn into a bowl.
2. Add the egg yolks and blend well.
3. Add roasted garlic, herbs and cheeses, salt and chili flakes. Using your hand work into a smooth dough. Taste.
4. Sprinkle with 1/3 of the flour and knead. Once dough starts to come together, add a another 1/3 of it and work again. Use hands to knead into a shaggy mass. If dough is too sticky, sprinklea over more flour until dough feels dry to the touch.
5. Bring a large pot of salted water to a boil.
6. On a gluten-free flour dusted surface, divide dough into 6 wedges. Roll each wedge into a 1/2 inch thick rope. Using a pastry scraper or a dull knife, cut rope into 1/2 inch pieces, keeping pieces separate by dusting with more gluten-free flour.
7. In a large pan melt the butter and add the garlic and sage. Fry and lightly brown the butter.
8. In the meantime, drop gnocchi into boiling water, about 30 pieces at a time, and cook until they float, about 40 seconds.
9. Drain gnocchi and add to the butter. Toss to coat. It is fine to have a little cooking water fall into the pan. It helps to make the sauce.

SERVING
10. Divide gnocchi among plates and top with additional cheese or herbs if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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