The ultimate italian comfort food
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Gnocchi are small Italian dumplings made from flour, potatoes, and eggs. They are similar to pasta, but they are typically made with a starchy ingredient like potatoes, semolina flour, or chestnut flour. Gnocchi are usually boiled and served with a sauce, such as a tomato sauce or a pesto sauce.
The origin of gnocchi is somewhat disputed, but they are thought to have originated in Italy during the Roman Empire. Some historians believe that gnocchi were first made by the poor, who used flour and water to make a simple dough that was then boiled and served with a simple sauce made from vegetables or cheese. Others believe that gnocchi were brought to Italy by the ancient Etruscans, who may have made them from a variety of ingredients including beans and chestnuts. Regardless of their exact origin, gnocchi have become a popular and beloved dish in Italy and around the world.
Here are a few suggestions for sauces that you can serve with your gluten-free gnocchi:
- Tomato sauce: You can make a simple tomato sauce by sautéing some diced onions and garlic in a little bit of olive oil, then adding canned crushed tomatoes and simmering the mixture for about 10 minutes. Season the sauce with salt, pepper, and a pinch of sugar to taste.
- Pesto: You can make a quick and easy pesto sauce by blending together a bunch of fresh basil leaves, a few cloves of garlic, a handful of pine nuts, some grated Parmesan cheese, and a good glug of olive oil in a food processor or blender.
- Creamy mushroom sauce: To make a creamy mushroom sauce, start by sautéing some sliced mushrooms in a little bit of butter or oil until they are golden brown. Then, add a splash of dry white wine and let it reduce for a minute or two. Next, stir in some heavy cream and a handful of grated Parmesan cheese. Simmer the sauce until it thickens up slightly, then season it with salt and pepper to taste.
- Garlic butter sauce: For a simple garlic butter sauce, melt a few tablespoons of butter in a saucepan over medium heat. Add a few cloves of minced garlic and sauté until fragrant. Remove the pan from the heat and stir in a handful of chopped fresh herbs, such as parsley, chives, or basil.
Basil Pesto (vg|gf)
Homemade Gnocchi (gf)
- 450 g (1 lb) Potatoes
- 4 – 5 quail eggs_
- or 1 chicken egg
- 120 g gf flour
- olive oil_
[GF flour mix]
- 40 g arrowroot starch_
- 40 g rice flour_
- 40 g buckwheat flour_
- ½ tsp psyllium husk powder_
- Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork, then place them on a baking sheet and roast them in the preheated oven for 45-60 minutes, until they are tender when pierced with a knife.
- Remove the potatoes from the oven and let them cool until you can handle them comfortably. Then, peel the potatoes and mash them with a potato masher in a large bowl.
- Add the flour, egg, and a pinch of salt to the bowl with the riced potatoes. Mix everything together with your hands until a soft dough forms.
- Dust a work surface with a little bit of flour. Divide the dough into 4 equal pieces. Working with one piece of dough at a time, roll it into a long, thin rope about ¾-inch (2 cm) in diameter. Cut the rope into ½-inch (1.5 cm) pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water, a few at a time, and cook them until they rise to the surface, which should take 1-2 minutes.
- Using a slotted spoon, transfer the gnocchi to a plate and toss them with a little bit of olive oil to prevent them from sticking together. Repeat with the remaining dough.
- Serve the gnocchi hot with your choice of sauce. Enjoy!
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