Homemade Gnocchi

Posted on: December 19th, 2016 by Isabels Free From

Gluten free, grain free gnocchi

With a few simple ingredients, you’ll be able to make your own classic Italian dumplings. Pair this tasty dish with a good tomato or cheese sauce for delicious hearty meal for any occasion.

Homemade Gnocchi

Ingredients

For the Dough

500g of floury potato such Maris piper or King Edward.

225g Isabel’s Wholemeal All-purpose Cassava flour, and a little more for working the dough

100g grated parmesan cheese (optional)

30g of slightly salted butter

1/2 tsp. salt

1 egg

1 egg yolk

For the sauce

3 Tbsp. olive oil

1 large onion, finally chopped

2 garlic cloves, finally chopped

1 (680g) jar of Passata tomato sauce

2 tsp sugar

60ml water

1 large handful basil leaves, torn into small pieces

Salt and freshly ground black pepper to taste

Method

How to prepare sauce

Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the Passata. Bring to a simmer and cook slowly for 45 minutes to 1 hour.

Stir in the sugar, basil and season with salt and pepper. Add the water if necessary. Serve spooned over the cooked gnocchi with plenty of parmesan cheese.

The Dough

In a large sauce pan boil the potatoes with their skins on with enough water to cover them. The skin helps the potato not too absorb excess water.

Cook the potatoes for about 20 minutes or until fork tender. Remove the potatoes from the heat and drain well. Allow to cool in the colander and when cool enough to handle peel the boiled potatoes. Using a potato ricer, rice potatoes into a large bowl and make a well in the middle.

Add the all-purpose Cassava flour, parmesan, salt and mix well. Make a well, then add the soft butter and lightly whisked eggs using a wooden spoon mix all the ingredients together. Then using your hands bring everything together to form a dough, be careful not to over-knead.

The secret to perfect gnocchi is to knead just enough for the dough to come together. The Dough should have an airy texture, not dense. Shape dough into a long, wide rectangle shape and cut the dough into 6-8 pieces, about 4 inches long. Roll each piece gently pushing with the palm of your hands.

The aim is to make an evenly-distributed baton, so roll the dough into thick batons. Using a sharp clean knife cut dough batons into 1-inch pieces at an angle. You can use a fork to create ridges or indent gently with your thumb. This process isn’t necessary, but adds to the rustic look of the dish.

To prevent the gnocchi from sticking toss them with extra flour while they are waiting to be cooked or frozen. Gently shake any excess flour and place the shaped gnocchi in a large pot of salted boiling water. Cook until they float to the top, about 1-2 minutes.

Gently remove them with a slotted spoon and drain very well. Place the cooked gnocchi into a serving dish or portion directly into hot serving plates and spoon over the sauce.

To serve, drizzle over a little olive oil, then finish with a sprinkling of grated parmesan, fresh basil leaves and a freshly grounded black pepper.

 
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