Brynja's Grain Free Kitchen

Gennaro Contaldi’s Fried Stuffed Gnocchi

Celiac.com Sponsor (A13):
OK before you even get started, I need to tell you this is work. I have slightly modified the recipe so that it is grain free. I make my own Gnocchi pretty often and it is just one of those things that takes some practice. No need to worry, it will still taste perfect... its just practice to make them look pretty AND go quickly. I make this as a meal, not an appetizer. YUM YUM!

NOW... THIS STUFF IS RIDICULOUSLY GOOD! EAT AT YOUR OWN RISK!

and here is the link to the video of this recipe just remember to read for the changes I made.

Gnocchi Video-

Arribiate Video-

• Gnocchi Dough
• 4-5 Baking Potatoes – I used Russet you want dry not waxy potatoes.
• 2 large egg yolks (save 1 of the egg whites)
• 15-20 scrapes of whole nutmeg
• salt and pepper to taste
• 150 grams potato starch or flour. Either one works well. (1 cup & 2 tsp roughly)
• rice flour for dusting and rolling (or more potato starch)
• Filling
• 150 grams ricotta cheese (about 3/4 cup)
• 50 grams finely grated Parmeggiano Reggiano cheese (about 1/4 cup)It is worth it to buy the real thing!
• 50 grams grain free or gluten/corn free breadcrumbs (about 1/4 cup, I just through my grain free bread OR crackers in the food processor)
• 100 grams smoked mozzarella – torn ... or heck, just use fresh! ( I use fresh! easier) (just buy a large piece)
• salt and pepper to taste
• 3 large egg yolks
• 10 scrapes of whole nutmeg
• Arrabbiata Sauce – ( this is my modified from original recipe for a smaller batch)
• 85 grams sun dried tomatoes dry (not in oil) (about 1/3 of a cup)
• 2 tbsp dry oregano
• 1 tbsp (yes that much!) chili flakes
• 1 tsp salt
• 150 ml extra virgin olive oil – (about 5 oz)
• 1 tbsp chopped parsley
• 150 ml water -added to blender – to thin out (about 5 oz)
• Gennaro’s original recipe
• 300 grams sun dried tomatoes dry (not packed in oil) (about 1 1/3 cups)
• 1 handful of chili flakes (yes he used that much!! Take it easy if you cant take the heat)
• 1 handful dry oregano
• 200 ml extra virgin olive oil (about 7 oz, a little less)
• 400 ml of olive oil (about 14 oz, a little less)
• fresh parsley
• salt to taste
• To finish
• chopped parsley
• fried sage leaves
• more grated Parmesan Cheese
• bit of salt

Step 1: roast 1.5 kg. (4-5 large) russet potatoes in a 400 degree F oven for at least 1 hour to get potatoes very soft (I rub a bit of olive oil on potatoes)

Step 2: once potatoes are cool enough to handle (don’t wait until they are cold they should still be hot for ricing) peel skins and rice in a potato ricer or food mill or just pass it through a cheese grater stand like I do.

Step 3: add egg yolks (keep 1 egg white for brushing on dough – food glue!), nutmeg, salt and pepper (it takes lots) and potato starch/flour. Mix lightly with a spatula. I like to fold it like I am incorporating whipped egg whites into something. Just a few turns and then you can mix lightly with your hands before turning out everything from the bowl onto counter. You want to just gather all the flour and create a dough. You do not want to overwork or the gnocchi will become tough. Taste to see if you need more salt and pepper.

Step 4: if you cannot find smoked mozzarella you can make your own! Add some food safe wood chips to a smoker box for the barbecue and light the wood on fire in your outdoor grill. Once the smoke starts going I place the ball of mozzarella on a plate/bowl next to the smoker box. Close the grill lid and let the wood smoke permeate the cheese. It will not melt the cheese if it is just a handful of chips you are burning. I remove the mozzarella after 5 minutes and it is smoky. Gennaro had a really nice charred one in his video!Bbut seriously, this smoked stuff is simply not worth all of the trouble and it won't harm a thing to just use fresh non-smoked.

Step 5: make filling in another bowl. Add ricotta, finely grated Parmesan, smoked mozzarella torn/squished into pieces with your hands, Add salt, pepper, nutmeg and egg yolks. Mix well. It should be on the drier side (like a paste) not runny. Taste and adjust salt and pepper if necessary. You can place in a piping bag or Ziploc bag with one end cut to pipe filling onto potato dough.

Step 6: Divide potato dough into 4. Roll one section into a thick rope (approx 24 inches long and 2 1/2 inches wide) using plenty of rice flour to avoid sticking.

Step 7: press log with heal of your palm to flatten or use a rolling pin.

Step 8: brush with egg white.

Step 9: add a row of filling. My filling was dry enough that I could roll it out with my hands.

Step 10: roll the potato dough over the filling and gently seal and roll to encase with more rice flour.

Step 11: chop into 1 inch pieces or the size you like. Place finished gnocchi on a cookie sheet with lots of rice flour to avoid sticking. Repeat for the other 3 rolls – this recipe is perfect for 4 rolls of dough and 4 equal rolls of filling. Making the Sauce Step 1: in a food processor add sun dried tomatoes and pulse to mince. Step 2: add minced tomatoes to a saucepan along with chili flakes, oregano, salt, parsley and olive oil. Cook on low heat for 3-4 minutes to soften. This is my addition Gennaro did not add water. Step 3: remove from heat and add to a blender. Add water and blend until becomes a thick chunky sauce. If you need to add a bit more water to get it to the consistency you like feel free. Taste and adjust salt. It will taste spicy but, it will mellow over time and the fried gnocchi go so well with the contrasting spicy sauce. Fry the gnocchi in hot oil at 350 degrees F if you have a deep fryer this works well. I shallow pan fried (oil goes halfway up the gnocchi. I cooked them in good olive oil (cause it is a delicious unrefined oil and yes you can fry with it ) If you have a deep fryer this method is easier because you don’t have to fiddle and turn but, both work fine. Quickly fry some sage leaves in a bit olive oil. Serve on a pretty plate or cutting board. Sprinkle with a bit of salt, add some shaved Parmesan and decorate with some fried sage leaves. Dip or top the gnocchi with the sauce and prepare to be amazed!