Friday, December 26, 2014

Gluten Free Gnocchi

A labor of love occurred yesterday for my birthday/Christmas dinner. I prepared my favorite salad, pan fried wild sockeye salmon in a little coconut oil and coconut aminos, roasted leg of lamb with organic potatoes and carrots, steamed broccoli, plus one of my favorite dishes of all time, gnocchi.

I have not had gnocchi since going gluten free about 5 years ago. So for those of you unfamiliar to gnocchi (No-kee), it is like a pasta potato pillow. Typically gnocchi is a blend of potatoes and wheat flour. Sometimes you can find them made with ricotta cheese. 

I remember first having them at an Italian restaurant back in my hometown of Langhorne, PA. Gnocchi, no matter what they are paired with make such a unique and pleasant dish. 

After doing a little recon on ingredients ideas and the actual "how to" of making them, I thought that Christmas Day would be a good special occasion to try them. I made this mine by using what was in house. *This is not a Paleo, vegan, or nightshade free recipe. I'm working on a Paleo version so friends can experience gnocchi too.

Homemade Gluten Free Gnocchi
1 Cup Organic White Rice Flour
1/2 Cup Quinoa Flour
1 Tsp Celtic Sea Salt
2 Organic, Free Range Eggs
2 Lbs Organic Yukon or Golden Potatoes


Preheat the oven at 400F. Bake the potatoes with the skin on for about an hour. You are trying to achieve a nice softness. 

In a small bowl whisk the eggs and salt.

In another small bowl mix up the flours. Then dump on top of a very large cutting board. 

So here come the laborious part. You will need a potato ricer (looks like the one below).

Once the potatoes cool, peel them, and you will put the potatoes one at a time in it. (Now important AGAIN you will need to PEEL the potatoes before putting them in the ricer.* The potato in the picture is not peeled.)

Press the potatoes through the ricer on top of the flour on the very large cutting board. Pour the whisked eggs and salt on top. Using clean hands mix everything together into a nice bread like dough, not really sticky. It might take some work to get it to that point. Add more flour if need be. 

Once your dough is a nice texture roll into a ball, or several balls, then into a snake. Slice into bite sized pieces.

Now if you want, and only if you want, you can press the indentation of a fork for a design into the top. 

Cooking them is super duper easy and fast! Just get a large stainless steel pot and fill it with water. Just like pasta, wait until the water boils. Put the gnocchi into the boiling water. They will sink for about 2-3 minutes. Once they pop back up give them 1-2 more minutes, and that's it! 

Gnocchi are great with red or white sauces. Below is the sauce I made on the fly.

Creamy Tomato Sauce

2 Cups Shiitake Mushrooms, chopped
1 1/2 Cups Frozen Organic Peas
2 Tbsp Organic Unrefined Coconut Oil
1 Jar Of Bionaturae Organic Strained Tomatoes
1 Can Organic Native Forest Whole Coconut Milk
1 Tbsp Organic Garlic Powder
2 Tbsp Braggs Nutritional Yeast
2 Tbsp Coconut Secret Coconut Aminos
1 Tsp Celtic Sea Salt
1/4 Tsp Black Pepper

In a skillet sauté the mushrooms in the oil on medium for 2-3 minutes. Next in a large stainless steel pot add the mushrooms and the rest of the ingredients. Simmer on low to medium for 8-10 minutes. 

Pour the sauce over the gnocchi and enjoy! Add a little Pecorino Romano for extra yumminess if you eat cheese.

Be healthy and blessed! Helping you to be a good steward of your health! ~Marie A. Ligorria

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