I’ve never been a fan of gnocchi. Much like dim sum steamed dumplings, I love the flavour, but I find the whole experience of eating them too soft. As they’re often served with a sauce, I find it’s like eating baby food. I like my meals with a bit of texture.
So why did I spend hours making my own from scratch?! Beats me!
But I did. And I’m actually quite proud of them. It turns out that using gluten free flour in place of the usual ’00’ flour produces a lovely gnocchi.
I served mine with a parmesan cream sauce and some broccoli.
Kieran loved this. Unfortunately, I couldn’t get around the texture, so instead of poaching them, I shallow fried them to crisp them up. Suddenly, they were delicious potato croquettes! I know that this is some kind of cardinal sin, but it makes them so much better for me. I know. I’m not normal.
If however, you take your gnocchi like a regular person, the recipe for them is below. Well worth making but save it for a weekend when you have a spare hour or two!
- 1kg waxy potatoes
- 1 tsp salt
- 170-200g gluten free flour (or italian ’00’ flour)
- Boil the potatoes in their skins. Drain, peel then puree through a potato ricer straight onto the work surface. They should still be warm.
- Add some salt and some of the flour. Knead lightly, gradually adding more flour until you can knead the mixture into a dough which should be soft and still slightly sticky.
- Shape the dough into sausages about 2cm in diameter and cut into 2cm chunks. Shape into rugby ball shapes and roll then along the prongs of a fork to put the grooves into the gnocchi. This, of course helps them cook more evenly and collect more sauce.
- Cook the gnocchi in a large pan of salted water. When you put them in the pan they will sink, then soon float up to the top. Once they are floating, count to 10 and retrieve them with a large slotted spoon.
- Serve however you like! They freeze particularly well. Just put the uncooked gnocchi into the freezer and pull them out when needed for a quick meal.