Sunday sauce and recipe testing just plain go together. Especially on a chilly, rainy Sunday with nothing to do. I am always looking for ways to make this staple meal healthier. I am not gluten intolerant, but do try to limit the amount of food I eat that contain gluten. Pasta is the first swap I made and I rarely eat pasta that contains gluten. This week’s recipe swap is a delicious, easy to make version of gluten free gnocchi.
Gnocchi are soft dumplings that can be made from semolina, potato or various other combinations of ingredients. The recipe I made today was gluten free and delicious. It was a big hit and the texture was for me perfect. Had I not made them myself I wouldn’t have known they were gluten free. I hope you give them a try.
Gluten Free Garlic Gnocchi
- 1 cup ricotta cheese, strained
- 2 eggs
- 1/2 clove roasted garlic (optional)
- 3/4 cup parmesan cheese
- 3/4 teaspoon salt
- 1 cup rice flour
- 2 tbsp xantham gum
- Strain ricotta cheese in a fine mesh sieve over a bowl for 30 minutes. Drying out the cheese will ensure your gnocchi are not too dense. (*Mine really didn’t have liquid in it but I did this step in case.)
- Roast garlic in a ramekin with olive oil at 250 ̊F (Chop the tops off one clove of garlic but leave the remaining shell on.) Allow it to cool and then squeeze the garlic clove from the bottom and work your fingers up, pushing out the roasted cloves. Set half of the cloves aside for sauce (or another recipe).
- Mix all ingredients together to form a dough. If the dough is too sticky, add a little more flour. You want the dough to come together to form a ball but not be too dry or stiff, just easy enough to work with and roll without getting stuck to the table!
- Cut the dough into 4 sections and roll the first section on a lightly floured surface (using rice flour for gluten-free) into a long log about 1/2 inch thick.
- Use a small paring knife to cut the log into 1 inch sections.
- Roll the gnocchi with a fork or gnocchi board to create indentations or simply set the gnocchi pieces aside on a foil lined tray.
- Continue this process with the remaining dough.
- If you will be using the gnocchi later, wrap the tray and keep refrigerated until you are ready to use.
- In a large pot, bring water to boil then add half the gnocchi to the boiling water (cooking the gnocchi in batches will prevent it from sticking together). Boil the gnocchi for about 3 minutes or until they float on the surface of the water.
- Strain and eat immediately.
*Recipe base on one shared by Integrative Nutrition with substitution of one ingredient
Happily this made enough for my family of three with some leftover for today. If you have a large family I’d suggest doubling the recipe. Not sure how they will reheat yet, but I’m sure they will be just fine. I didn’t bother rolling the gnocchi on my fork to make the dents, but I included those instructions should you want to do so. For me the soft pillowy clouds were just fine as is.
Please let me know if you try them how you like! If you have a recipe you’d like to share for an upcoming blog, please let me know in the comments and I’ll contact you directly.
Bob’s Red Mill Sweet White Rice Flour – 24 oz
Bob’s Red Mill Gluten Free Xanthan Gum, 8-ounce
2 thoughts on “Recipe Swap – Gluten Free Gnocchi”
I will definitely try this and use Kite Hill Ricotta cheese because I am dairy free too! Thank you!!!
Let me know how it comes. I use goat ricotta or make my own.