Gnocchi

Potato gnocchi is one of my favorite foods! It is so versatile. It can be the star of the meal or the great accompaniment to your favorite roast. You can toss it in any sauce you like. Tomato, pesto, my Mascarpone Pasta sauce or my pink sauce.

Most recently I served it up with a roasted chicken (recipe coming soon!) and made a gravy from the pan drippings. A great comforting meal, especially on a snowy day. Gnocchi is something that you can get the kids involved with if you don’t mind making a mess of your kitchen 🙂  It is fun and delicious. I have adapted this recipe from Tyler Florence to make it gluten free.

Potato Gnocchi

Ingredients

4 to 5 white potatoes

1 teaspoon of salt

¼ teaspoon of freshly grated nutmeg

Pinch of black pepper

½ cup of grated parmesan

1 ¾ cup of ricotta

¾ cup of Cup4Cup Gluten-Free flour, plus more for dusting

Directions

Make holes with fork in potatoes. Bake (about an hour in the oven at 375 degrees) or microwave (on a plate about 8 to 10 minutes). When cool enough to touch, scoop the potato out from the skins and mash with a fork. Add salt, nutmeg, pepper, parmesan and ricotta, then combine. Mix flour in ¼ cup at a time.

Dust a large work space with flour. Take a handful of dough, press together and roll into a long strand, about ½ inch in diameter. Cut with pastry cutter or knife into ½ inch pieces. Lay the prongs of the fork on top of the gnocchi and gently press down and pull fork toward you rolling the gnocchi. Place the gnocchi on a sheet pan topped with parchment paper or waxed paper. Repeat until you have used all the dough.

Bring about 8 cups of water to a boil in a large soup pot. Add some salt to the water (about 1 tablespoon).  Drop in a handful of gnocchi at a time. When they float (about 2 minutes) place in your serving bowl. Repeat until all the gnocchi are cooked. Toss the gnocchi with your favorite sauce.

This is a time intensive meal to prepare, but well worth it, especially if you have help with the rolling and cutting.

If you have time, this is perfect for a Valentine’s meal. If you don’t have time this week, here are some other ideas for food to make for your Valentines 🙂

Swedish Meatballs

French Onion Soup

Chocolate Pudding Pie

Burrata Appetizer 

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2 thoughts on “Gnocchi”

    1. You can use all-purpose flour, but the ratio of ricotta to flour will need to change. You’ll likely need less ricotta. It is trial and error, if the dough is too dry, add more ricotta, if too wet, add more flour until it feels like the right consistency to roll out and stay in a strand.

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