Gnocchi

Gnocchi are a great change to the usual gluten free carbohydrates and they are so quick and easy to cook, I don’t know why they are so underappreciated.

Gnocchi is another potato based food that can very easily be made gluten free but for some reason they add wheat flour. However, you can increasingly find pre made gluten free gnocchi very cheaply in health food shops and even in Tesco gluten free isle. But, if you fancy giving it a try to make gnocchi here are 3 recipes of mine that I developed in my food A Level.

Plain gnocchi	175g arrowroot flour
	500g potatoes pealed
	2 egg yolks
	2tsp salt
	1 litre of stock
Spinach gnocchi	175g arrowroot flour
	500g potatoes pealed
	2 egg yolks
	2tsp salt
	200g spinach
	1 litre of stock
Sweet potato gnocchi	175g arrowroot flour
	500g sweet potato peeled
	2 egg yolks
	2tsp salt
	1 litre of stock

Method:

• Boil the potatoes whole until soft, use a fork to check them because the time will depend on the size of the potatoes you use.
• Use a potato ricer to mash the potatoes into a bowl.
• While the potatoes are still hot, make a well in the center and into it add the salt, egg yolks and flour.
•  Use a wooden spoon to mix the ingredients into a rough dough then kneed lightly on a floured surface (I recommend rice flour or plain flour blend) until a smooth mixture forms.
• Quarter the dough and roll each into a centimeter diameter sausage then using a metal dough scraper or pallet knife, cut each into 1.5 cm pieces then place on a tray to dry slightly before cooking. Leave for at least 30 minutes to avoid sticking or if you aren’t going to eat them in one sitting, leave them for at least an hour before putting them in the fridge or freezer.
• optional use a gnocchi paddle to shape each piece before resting, following the instructions on the gnocchi paddle packet.

Just before serving, boil the gnocchi in stock for about 5 minutes or until they float. The sweet potato gnocchi tend to take a couple of minutes longer.

Serving suggestion:

Saute some onions (20g per person) and garlic (1/2 a clove per person) in a knob of butter then add tomato puree (30g per person). When the gnocchi is all floating on the surface of the stock, add in the tomato mixture and leave to boil until the liquid reaches a consistency where it will cover the back of a wooden spoon.

 Hattie x