Gluten Free Cheese Gnocchi
Gnocchi dishes are usually made up of two components - the dough and the sauce. I make as a side dish in summer and serve with a sauce for a tasty Brunch. You can also make Gnocchi and freeze it to be used later. Freeze the Gnocchi just before you would have cooked it. I make double batches of Gnocchi so I have some to cook and eat as well as freeze.
Gnocchi dishes are usually made up of two components - the dough and the sauce. I make as a side dish in summer and serve with a sauce for a tasty Brunch. You can also make Gnocchi and freeze it to be used later. Freeze the Gnocchi just before you would have cooked it. I make double batches of Gnocchi so I have some to cook and eat as well as freeze.
Serves 4 as a main course or 8 as a side dish
Ingredients
675g Floury Potatoes
Up to 2 Egg Yolks (Optional)
Salt and Pepper
75g Finely Grated Parmesan Cheese
175g Plain Bakels Gluten free Flour plus a bit extra
Instructions
Cook the potatoes until completely tender. This can be done by baking or boiling in their skins. Whichever method you choose, the potatoes should be as dry as possible once cooked.
Once cooked, peel the potatoes then mash with a fork or potato masher until smooth or pass through a ricer. Do not beat the mixture or add any milk or butter.
While its still warm, place the potato in a large mixing bowl season with salt and pepper then add the eggs if using, cheese and ¾ of the flour and start mixing together with a knife.
Using your fingertips, continue adding more flour until the dough is no longer sticky. You may have to add less flour or more flour, depending on the wetness of your potato mixture. Do not knead or overwork the dough.
Once you have a non-sticky dough, divide the mixture into 4 or more portions. Working 1 portion at a time, transfer the dough to a well floured work surface and roll into a sausage shape, no thicker than 2cm in diameter then cut the sausage into pieces no longer than 2.5cm.
Lightly dust all the pieces with flour then make ridges in each piece with the tines on the back of a fork. Roll the dough off, lightly fold in half of roll and set aside on a lightly floured flat tray or plate. Repeat with all the pieces before moving on to the next portion, making sure you keep the formed gnocchi separate once they have been formed.
Once all the dough has been shaped into gnocchi, cook as soon as possible. Alternatively, you can freeze the gnocchi at this stage by placing them in a single layer on a flat tray, freeze for an hour or until hardened, then transfer to polythene bags
To cook - bring a wide pan of around 10cm deep of salted water or stock to the boil. Whilst the water is still at a rolling boil, add the gnocchi stir gently a couple of times then leave to cook for a few minutes or until they rise to the surface. It’s best to cook in batches so you don’t over crowd the pan otherwise the pieces will stick together.
Once cooked, drain with a slotted spoon and transfer to a warm dish before cooking the rest of the gnocchi. Make sure you bring the cooking liquid back to a rolling boil before adding the next batch.
Serve hot with melted butter, extra grated cheese or a sauce of your choice or allow to cool at room temperature, dress with a little olive oil and refrigerate until ready to serve. Can be used as cold pasta in salads etc.
Visit The Gluten Free Chef on Facebook or at Gluten Free Chef's website
Cook the potatoes until completely tender. This can be done by baking or boiling in their skins. Whichever method you choose, the potatoes should be as dry as possible once cooked.
Once cooked, peel the potatoes then mash with a fork or potato masher until smooth or pass through a ricer. Do not beat the mixture or add any milk or butter.
While its still warm, place the potato in a large mixing bowl season with salt and pepper then add the eggs if using, cheese and ¾ of the flour and start mixing together with a knife.
Using your fingertips, continue adding more flour until the dough is no longer sticky. You may have to add less flour or more flour, depending on the wetness of your potato mixture. Do not knead or overwork the dough.
Once you have a non-sticky dough, divide the mixture into 4 or more portions. Working 1 portion at a time, transfer the dough to a well floured work surface and roll into a sausage shape, no thicker than 2cm in diameter then cut the sausage into pieces no longer than 2.5cm.
Lightly dust all the pieces with flour then make ridges in each piece with the tines on the back of a fork. Roll the dough off, lightly fold in half of roll and set aside on a lightly floured flat tray or plate. Repeat with all the pieces before moving on to the next portion, making sure you keep the formed gnocchi separate once they have been formed.
Once all the dough has been shaped into gnocchi, cook as soon as possible. Alternatively, you can freeze the gnocchi at this stage by placing them in a single layer on a flat tray, freeze for an hour or until hardened, then transfer to polythene bags
To cook - bring a wide pan of around 10cm deep of salted water or stock to the boil. Whilst the water is still at a rolling boil, add the gnocchi stir gently a couple of times then leave to cook for a few minutes or until they rise to the surface. It’s best to cook in batches so you don’t over crowd the pan otherwise the pieces will stick together.
Once cooked, drain with a slotted spoon and transfer to a warm dish before cooking the rest of the gnocchi. Make sure you bring the cooking liquid back to a rolling boil before adding the next batch.
Serve hot with melted butter, extra grated cheese or a sauce of your choice or allow to cool at room temperature, dress with a little olive oil and refrigerate until ready to serve. Can be used as cold pasta in salads etc.
Visit The Gluten Free Chef on Facebook or at Gluten Free Chef's website
If we leave out the cheese would this recipe still work OK? I love gnocchi and would love to make a gf/df version.
ReplyDeleteHi Sam. Yes it will work without the cheese. You could add some wilted spinach, about 1/2 cup will work
ReplyDelete