Gluten-free and vegetarian Gnocchi

This dish was made as a trial, but one of those that surprisingly had no errors!

I chose to make it on the evening a friend of ours was coming to visit us for the first time! Bold or playing scientist (I guess I still have some of that in my blood).

It turned out fabulous!

Sure, the rice flour instead of regular flour gave this Italian dish a distinguished flavor, but it was still very good. The three of us cleaned up our plates 🙂

I used about 6 large potatoes (500-800 g). I cooked the pealed potatoes until they were soft enough to mash.

Then, I poured the rice flour slowly into the bowl with the mashed potatoes until I reached the consistency:  that of being able to roll the dough into 2-cm -thick strings without either cracking the rolls or smooshing them.

Another tip (that’s when you put the gnocchi to cook): Too much flour and they might end up sitting on the bottom of the pot; too little, and they’ll dissolve when in contact with the boiling water.

Remember to add about 1/2 table spoon of oil in the water to prevent the gnocchi from sticking to the pot. Once the water starts to boil, you can put the gnocchi in it, one by one. As soon as they start floating, that means they are cooked. So scoop them up and put them in a colander.

Once you have all the gnocchi cooked, lay them out in a tray, then pour some pasta sauce (either homemade or one from the shop).

Grated mozzarella cheese.

Sprinkle some Parmesan cheese and chuck the tray in the oven at 200°C for 20 minutes or until the mozzarella cheese has melted and the Parmesan cheese is golden.

* Serves 4-5 people.

**Apologies for the unprofessional picture. I wasn’t thinking about setting up a cooking blog then. I was just having fun with adapting one of my favorite childhood dishes to my new dietary requirement.


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