Happy Friday! I’m super excited that spring is here and it’s finally starting to get warmer. To celebrate, I wanted to share a pasta recipe that features herbs and vegetables fresh from the garden. After playing around with a few different pasta types, I changed my mind and wanted to serve it with gnocchi. Gnocchi are a type of dumpling made with potatoes and flour common in Italian cuisine.
The first few times I made gnocchi I was intimidated (or any pasta for that matter). I’ve had times where I added to little binder and ended up with a mess of boiled potatoes. Other times I’ve under cooked the potatoes and wasn’t able to mash them fine enough. Here’s a few tips to make delicious, light gluten free gnocchi.
Gnocchi is commonly made with wheat flour, so I decided to substitute traditional flour with rice and tapioca flour. Most of my gluten free flour blends include potato starch, but I was afraid of making the gnocchi too dense though the addition of more potato.
Also, make sure to fully cook the potatoes. The finer you mash the potatoes, the better the gnocchi. There’s times where I miss mashing some potato as I mix the dough and end up with small pieces of potato. In these cases, I remove the pieces from the dough and discard them.
I love using gnocchi to highlight fresh garden ingredients, which results in the tomato and pesto. Most pesto is made with pine nuts, but I like to make mine with walnuts to decrease the overall price of the dish.
I hope you enjoy, and let me know how it goes if you try it!
- 3 pounds golden potatoes
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 tsp salt
- 2 tsp guar gum
- 1 egg
- 20 basil leaves
- 1/3 cup parmesan cheese
- 1/3 cup olive oil
- 1/4 cup walnuts
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tomatoes
- Boil the potatoes for 50 minutes.
- Drain the potatoes, rinse them under cool water until they are easy to handle, and peel the skin off the potatoes.
- Whip the potatoes, ensuring that all of the potatoes are smooth.
- In a bowl, mix the flours and gum together with 1 tsp salt.
- On a large board or countertop, form the potatoes into a bowl shape, filling the bowl with the flour. Add the egg and knead the ingredients into a dough.
- Roll out the dough into 3/4 inch wide cylinders. Cut into 3/4 inch long pieces, and roll with a fork to shape the gnocchi.
- Bring a pot of water to a boil, and add the gnocchi. Cook until the gnocchi float to the top, then remove them from the water. Drizzle cooked gnocchi lightly with olive oil and toss.
- Use a food processor to blend the basil, cheese, oil, walnuts, salt, and pepper together. Add to the gnocchi and toss to coat.
- Slice the tomatoes into small pieces, and serve with the gnocchi.