Gnocchi

Gnocchi(pronounced /ɲɔkki/; singular “gnocco”) is the Italian name for a variety of dumpling.  (The word gnocco is slang for ‘lump’.)  They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients. Outside Italy, the most popular form is based on potatoes.  Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter with cheese. 

Most gnocchi that is made with potato still has wheat flour in it to hold it all together.  Therefore, I had to adapt this recipe.

 

Gnocchi with Butter Thyme Sauce

Recipe adapted from Giada De Laurentiis
Everyday Italian

Ingredients:

1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
    
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 teaspoon xanthan gum
1/4 cup gluten-free flour*
1/4 cup shaved Romano cheese

*I used the four flour bean blend that I use in my pasta.  It is a combination of garfava bean flour, tapioca starch and corn starch.

Directions:

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes.  Remove from the heat.  Add the thyme leaves.  Set aside.

Pierce the potato all over with a fork.  Microwave the potato until tender, turning once, about 12 minutes. 

Cut the potato in half and scoop the flesh into a large bowl; discard the skin.

       

Using a fork, mash the potato well.  Mash in the salt and pepper.

    

    

     

Mix in egg and xanthan gum.

    

    

       

      

Sift the flour over the potato mixture and knead just until blended.

    

     

      

      

     

         

          

       

Divide the dough into 4 equal pieces. 

      

     

        

        

Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).

     

     

       

Cut the dough into 1-inch pieces.

    

      

         

           

Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

    

     

      

          

        

       

     

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute.  Continue cooking after they rise to the surface about 1 minute longer.

Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet.  Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls.  Top with the Romano and serve.

 

 

 

 

By changing the topping, this recipe can be casein free.