I just worked this recipe out today and it came out much better than I had expected.
Gluten Free Spinach Gnocchi (little spinach dumplings in a garlic butter sauce)
15oz carton whole milk ricotta cheese
16oz package of frozen chopped spinach, thawed and with the excess moisture squeezed out.
two large Eggs
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg
Large pot of boiling salted water
20 g. Tapioca Flour
75 g. White Rice Flour
75 g. Brown Rice Flour
35 g. Potato Flour
15 g. Corn Starch
15 g. Xanthan Gum
Combine Cheese, Spinach, and Eggs in food processor and process on high until mixture is smooth. Add salt, pepper, and nutmeg.
Reserve about 1/2 cup of flour mix to flour counter and add the remainder to Cheese/Egg/Spinach mix. Pulse processor to combine turn out into a bowl to knead thoroughly. Take a hand full of dough and roll it with your hands on a floured board to make a long rope about 3/4 of an inch in diameter. cut the rope into 3/4 inch pieces and using the tines of a fork to slightly flatten and make indentations in one side.
Toss into boiling salted water and cook in batches until they float. Remove from water with a slotted spoon and set aside while the rest are boiled.
Garlic Butter Sauce
1/2 stick salted butter
1 tablespoon olive oil
1 large garlic clove chopped fine
1 teaspoon dried basil
1/4 cup white wine or broth.
In a skillet melt butter and olive oil. Sauté garlic until tender. Add basil and wine/broth and reduce by half. Add cooked Gnocchi to garlic butter sauce toss to coat and re-warm dumplings. Serve with grated cheese.
Goes very well with a broiled chicken breast and small salad.