Gluten Free Gnocchi Food

HOMEMADE GLUTEN-FREE GNOCCHI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
• Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
• Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
• Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
• Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
• Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

GLUTEN-FREE CHICKPEA GNOCCHI

Steps:

• Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
• Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
• Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
• Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
• Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
• Spoon some of the butter and sage mixture over each bowl and serve warm.

GNOCCHI (GLUTEN FREE)

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".

GLUTEN FREE GNOCCHI

Steps:

• Peel the potatoes and slice them into squares and place them into boiling water. Cook them until just softened. Drain them and mash them well. Allow to cool for at least 10 minutes.
• Mix the potatoes with the rest of the ingredients well. Refridgerate for at least 2 hours.
• Dust the dough with rice flour to keep it from sticking as you work with it.
• Separate the dough into 4 - 6 pieces. Make these into twisty tie pieces that have a diameter of 1/2 inch. Slice them into 1/2 inch long chunks.
• In a large pot with salted water. Boil the gnocchi for about 5 minutes and they rise to the surface of the water and are softened.
• With a slotted spoon, take the cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water. Serve these up with warm or melted butter or tomato sauce.