No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Potato Gnocchi (Gluten-Free with Dairy-Free option)

Ingredients:

Gnocchi Ingredients:
1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed
1 cup Jules Gluten Free All Purpose Flour*
1 tsp. sea salt
1 Tbs. Extra virgin olive oil
1 large egg, beaten

*(My all purpose flour already contains all the ingredients you need for flour in this recipe, including xanthan gum.  You can make my flour yourself by following the recipe in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or found in various publications like the Washington Post, linked from my Web site.  You can also buy the flour pre-made from my Web site..  If you use another flour, be sure it includes xanthan gum and is not a rice-based flour, or the results will be crumbly and gritty).

Gluten-Free GnocchiSauce Ingredients:
10 oz. fresh mushrooms, chopped
1 ¼ cup peas
2 cups cream or soy creamer
2 Tbs. Extra virgin olive oil
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh chives
sea salt and fresh ground pepper, to taste

Directions:
To make the gnocchi, boil or microwave the washed potatoes (if microwaving, pierce potatoes with a fork in several places) until tender – approximately 20 minutes for boiling, 8 minutes for microwaving, depending on the power of your microwave. Set aside to cool until you can hold them to peel.

Ads by Google:

Once cooled, place peeled potatoes in a large bowl and mash with a potato masher until there are no remaining lumps. Shake ¼ cup flour over top of the potatoes, along with the salt. Squish together with your hands until incorporated with the potatoes. Repeat by the ¼ cup full, incorporating until the full cup is added.

Form the potato mixture into a mound and make a well in the center. Pour the oil and beaten egg into the well and knead together until fully incorporated into the potato/flour mixture. It should no longer be wet, but will hold together if you squeeze a handful together. If it is too wet, add more flour by the tablespoon; if it is too dry, add a touch of milk (dairy or non-dairy).

Flour a clean surface or baking mat with Jules Gluten Free All Purpose Flour. Pat the potato mixture out to approximately ½ inch thickness and cut into strips approximately ½ inch wide. Cut each strip into ½ inch pieces. Take each piece and round the edges with the tines of a fork, to form tubular pieces like miniature barrels. Place each piece of formed gnocchi onto a parchment-lined baking sheet and when finished forming the pasta pieces, cover with a cloth and refrigerate until ready to boil.

Bring a 6 quart pot of water to boil in preparation for the gnocchi. In a separate saucepan, heat the oil for the sauce over medium heat. Add the chopped mushrooms and sautée until lightly browned. Add the peas, cream and thyme. Raise the temperature to medium-high and cook while stirring until the cream reduces by half. Season the sauce with salt and pepper, then remove from the heat.

Meanwhile, place the gnocchi individually into the boiling water, boiling only enough to cover the bottom of the pot. The gnocchi are done when the float to the surface. Remove with a slotted spoon and serve with the sauce. Garnish with chives.


Serves 4.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



3 Responses:

 
Rob
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Jul 2009 3:56:15 AM PDT
This sounds really good, actually.
Sometimes the whole gluten free thing is tough, considering so often the food doesn't taste all that great.

I'm hoping this recipe is the same way! Thanks, Jules, for posting this!

 
Clarkie
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
09 Jul 2009 8:52:18 PM PDT
I haven't tried the recipe yet, but for the sake of dairy-free people I want to mention that unsweetened hemp milk makes a wonderful cream sauce without that overpowering taste of soy milk that tends to ruin savory dishes. Salud!

 
Heike
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Mar 2011 1:35:05 PM PDT
Just made these little guys for use in a broth soup tonight. Excellent, easy. I used my food processor to mash the potatoes and mix the flour/salt. Worked great.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Be sure to read "cyclinglady" post and link to an article from the University of Chicago Celiac Center....vitamin deficiency's prior to diagnoses....so helpful.

Hi All - I was recently diagnosed with Hashimotos. My doctor said TPO AB 76 is above range. I initially went to the doctor because since graduating college 3 years ago I have gotten a significant number of gray hairs (25% of my hair I would say) and I just turned 25 and am an African American wom...

You shave stumbled onto the biggest secret out there..........the gluten-free diet isn't as horrible as many would have you believe, including the medical profession. There is plenty of good food to eat and the biggest drawback is we have to prepare it ourselves the vast majority of times. That'...

That is a good choice. That way you can have an official diagnosis. I regret not getting a blood test as it would have made explaining things to people around me a lot simpler. It is common for family members and other people not to understand celiac disease and to think that it is a eatin...

You responded to a post that is from 2009, Side thought many celiacs react badly to dairy based foods and products. Other thoughts you can find pure proteins, non dairy, hypoallergenic, gluten free, etc much easier now days. I personally use NutraKey V-Pro, MRM Veggie Elite, Naked Pea, Nutrb...