GLUTEN-FREE GNOCCHI

Posted by Rosa Rizzo the

 

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Ingredients for 3 servings:

Procedure

First, peel the potatoes and boil them in plenty of water until they become soft. Drain them, let them cool, then mash them with a potato masher or a fork.

Add the salt, the zest of a lemon and the two flours, then knead until you obtain a soft dough.

Divide it into four pieces and work each piece with your hands to obtain a cord. Make small gnocchi. Plunge them into a pan with plenty of boiling salted water and cook them until they float to the surface.

Transfer them to a pan where you have melted the butter with the lemon juice. Plate them and serve with cherry tomatoes, feta, basil leaves and grated lemon zest.

Curiosity

Gnocchi are a type of fresh homemade pasta that is extremely genuine and natural, as they are made up of only a few simple ingredients, including potatoes, egg, flour and salt. In my recipe for gluten free gnocchi we will only use naturally gluten-free flours, specifically Mulino Marello stone-ground flours, brown rice flours and light, fine buckwheat flours, i.e. deriving from the hulled buckwheat grain. We will also add the zest of a lemon to the mixture, to give an intense and decisive flavor to our dish and to give it a truly irresistible fresh aroma.

I thought of this gnocchi dish in a summer version, i.e. creamed with butter and lemon juice and served with feta, cherry tomatoes, basil leaves and grated lemon zest. A rich and super colorful dish ideal to serve for an outdoor lunch in the company of friends or family. However, nothing prevents you from making it the version you prefer: you can in fact season your gnocchi with a nice fresh tomato sauce, pesto, ricotta or simply with butter and sage.

How to prepare gnocchi

The preparation of homemade gnocchi is very simple and does not require numerous steps, nor waiting or resting times. The first step we must start from is boiling the potatoes. In the recipe I indicated the weight of the raw potatoes and already removed from the peel. All we need to do is place the peeled potatoes in a large pan of salted water and boil them until they become soft: test with a fork. If the tines of the fork sink into the potato, easily reaching the center, it means that the potatoes are ready to be drained and mashed. Mash well using a potato masher or using a fork, then add the egg, salt, lemon zest and mix all the ingredients. Only lastly do we add the flours, always a little at a time.

My advice is to knead by hand and slowly, so that you can feel the consistency of the dough: the dough that will form must be soft and homogeneous, not dry but not too soft and sticky.

Gnocchi can have different shapes but the substance does not change: you can choose to simply give it a round shape with the palms of your hands like I did, or use a gnocchi ruler or even the tines of a fork.

How to store potato gnocchi

Homemade gnocchi can be conveniently stored either cooked or raw. Here are my recommendations:

  • Once cooked you can store the gnocchi in the refrigerator for a couple of days. However, be careful to place them on a plate or in a bowl and add a drizzle of extra virgin olive oil, so that they do not stick but remain well greased and when consumed they will be ready to be heated and seasoned.
  • The gnocchi can also be frozen raw and cooked later. Once done we can lightly flour them and place them on a tray or in a well-sealed food bag. When ready to eat, just dip them in boiling salted water and season them as desired

Is it possible to replace the flours?

To obtain light and soft gluten-free gnocchi I advise you not to replace the amount of rice flour. This is in fact a neutral, fine flour with a light consistency, particularly suitable for this type of preparation.

However, you can replace the buckwheat flour with another of your choice, for example Mulino Marello sorghum flour, always respecting the doses indicated in the recipe and always adding the amount of flour little by little to gradually check the consistency of the dough. As we know, each flour absorbs liquids differently, which is why flour should never be added to the dough all at once.

Recipe created by Visconti Silvia

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