Gnocchi Homemade (Gluten-free)
Have you ever tried preparing Gnocchi by yourself? Try this recipe if you want to try the gluten-free version. If you're asking what are "gnocchi", don't be scared, but be curious!
Gnocchi are little potato and flour chunks, typical from Italy, that are eaten as a main course. Since they are mostly composed by carbs, they can also be considered as a substitute for pasta. Meaning that you can season them with your favourite sauce, the door is open to creativity!
The basic recipe for gnocchi is very simple. Only few ingredients and basic tools. Also, the fact that they are made with potatoes and not only flour, makes this food more nutritious that normal pasta.
Are you looking for inspiration or ideas for your gnocchi?
The most common seasonings include:
Fresh tomato and basil sauce
Tomato sauce and besciamelle, more cheesy version
Butter and sage. Melt the butter and add sage to the pan before stir-frying the precooked gnocchi.
Gorgonzola cheese for an intense flavour!
Mushroom stir-fry or mushroom sauce.
Ingredients (5-6 people)
1 kg potatoes
1 egg
250 gr gluten-free flour
1/2 tsp salt
1. Boil the potatoes with their skin for at least 40 minutes (since the water starts boiling). They must be very soft, use a fork to test.
2. Remove the skin while the potatoes are still hot, and mesh well with the appropriate tool. Pour the hot mesh potatoes onto the flour (better if you can work on a clean table or wooden surface).
3. beat the egg with the salt and add it to the flour + potato mix. Work with your hands to mix everything together and create a ball of smooth dough. Don't let it become too dry, otherwise the gnocchi will be hard after cooking.
4. Get ready to create the gnocchi shape onto the wooden surface! Sprinkle flour on the surface before starting and then (Step 1) divide the dough into cylindric threads, 2 cm wide. Cover the threads with a cloth not to get the gnocchi dry.
5. (Step 2) cut the threads one by one into the gnocchi chucks (about 2x1 or 2x2 cm). As you cut the gnocchi, place them on a tin with some flour on top. How much gnocchi per person? Each portion can be 150-200 gr.
6. Cooking the gnocchi pro tip: there's no official cooking time for gnocchi, but cooking them it's easier than pasta! Place a big pot of water on the fire, and as soon as the water boils you can put the gnocchi inside the water. The gnocchi are considered ready when they come up on the surface. Be ready with a strainer to catch the gnocchi on the surface!
7. Season the gnocchi with your favourite sauce!
TIPS: If you want to preserve the gnocchi for a later use you can freeze them after step 5. Best way to freeze them: 1) put the tin with the gnocchi in the freezer for 20 min and then 2) transfer the half frozen gnocchi in a bag. In this way they won't stick to each other!
