Monday, October 27, 2014

The Best Gluten Free Potato Gnocchi!

I can't tell you how happy it made me to get this recipe right because of how hard it is to find great homemade gluten free pasta recipes. I've tried a few gnocchi recipes in the past but they,while tasty, usually fall apart pretty easily. This recipe was adapted from the great book 'Gluten-Free Pasta' by Robin Asbell.
These babies are easy to make, hold together beautifully and taste amazing! A great way to use up left over mashed potatoes and a lovely holiday dish for the gluten free vegetarians in your family. I topped them with a simple sauce of roasted eggplant, yellow squash, heirloom tomatoes and fresh basil.

The Best Gluten Free Potato Gnocchi:

  • 3-4 gold potatoes, peeled, quartered and boiled until tender(10-15 minutes)
  • 1/4 cup garbanzo flour
  • 1/2 cup potato starch, plus more for work surface
  • 1/3 cup finely grated Romano or Parmesan cheese
  • 2 egg yolks
  • pinch nutmeg
  • 1/2 tsp sea salt
  1. In a large mixing bowl mash cooled, cooked potatoes with a potato ricer until fairly smooth. 
  2. Add remaining ingredients and combine with a wooden spoon until a soft dough forms, you may need to add more potato starch until dough is just firm enough to not stick to your fingers.
  3. Turn dough out onto counter dusted with potato starch and knead gently a few times. 
  4. Split dough into four equal sized pieces and roll into long tubes with your fingers. Tubes should be about the thickness of your thumb. Cut each tube into 1/2 inch pieces and place on waxed paper covered cookie sheets until you are ready to cook them. 
  5. To cook gnocchi, bring a large pot of salted water to a boil and drop gnocchi in carefully. Stir gently. Gnocchi are done about a minute or two after they float to the surface. Remove with a slotted spoon and toss with a bit of olive oil or Earth Balance to keep them from sticking.
Roasted Eggplant Tomato Sauce:

  • 1 large eggplant, seeded and cubed
  • 2 yellow squash, cubed
  • 2 cloves garlic, chopped
  • 3 TBSP olive oil
  • 8-10 leaves fresh basil, chopped
  • 2 large heirloom tomatoes, chopped
  • 1 TBSP Earth Balance margarine
  • sea salt and pepper to taste
  1. Toss cubed eggplant and squash with 2 TBSP olive oil and spread on a cookie sheet evenly. Bake in a 375 degree oven for 15-20 minutes until softened and lightly golden, tossing half way during cooking. Remove from oven and set aside.
  2. In a large saute pan, heat remaining olive oil under medium heat and saute garlic until golden, 2-3 minutes.
  3. Add tomatoes, basil, Earth Balance, salt and pepper, roasted veggies and toss until well combined and tomatoes wilt slightly. Earth Balance will melt and thicken the sauce a bit.
  4. Spoon over gnocchi and top with grated Romano if desired.
Serves 4

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