It’s been three months since I cracked down hardcore on my gluten consumption. First of all, my knees feel amazing. The swelling went away, and whether this is a direct result of my diet or a milder winter, I’ll take it. Secondly, I FEEL better. I have to be more creative, really think about what I want to eat, and my friends have been really great in supporting my crazy food finding habits (who knew that Not Your Average Joe’s has a GF menu! So does Meyers & Chang, and a slew of other restaurants).
Of course, the one thing I miss terribly is homemade pasta. I just bought a pasta machine and hadn’t truly broken it in. Furthermore, I love, love, love making homemade ravioli. I recently joined Pinterest to see what all the hub-bub was about and let me tell you, if you’re a recipe hoarder, it’s the most amazing tool ever. Of course, please, please, please if you post someone’s recipe give them credit! Link back to their blog! I would hope that the same would be done for me.
So what gem did I find? Oh yes, a gluten free pasta recipe (a few in fact!) and something I could make more immediately – gnocchi. Those pillowy, yummy pieces of pasta and potato. Best day ever. If you want to make a gluten version, just replace the flour. Recipe was adapted from The Whole Gang.
Here’s what you need:
- 4 medium potatoes
- 1/2 cup of gluten free flour mix (I prefer Bob’s Red Mill but I’ve had much success with King Arthur as well)
- 1 tbsp of xantham gum (omit if you’re making these with regular gluten flour)
- 2 eggs
- 1 tsp salt
If you have the time, feel free to bake the potatoes in the oven (see Whole Gang recipe for instructions). I however, lack time after work, and popped those bad boys in the microwave. Follow instructions of your microwave. Once baked, remove and let cool so that you can handle. Scoop the innards into a large mixing bowl. I lack a potato ricer, so I used a hand mixer to fluff them up a bit. Add in the rest of the ingredients and mix BY HAND gently until incorporated.
Make sure you have a clear work space and sprinkle some gluten free flour down to prevent sticking. I also put a piece of parchment paper down to help. Divide the dough in four and roll each into a long tube. It should measure about 1 1/2 feet when all said and done. Possibly longer if you grabbed more dough. Using a sharp knife, cut 1-inch sections off. Repeat with all the dough. If you wish to get real fancy, you can use a fork to indent the dough. But, I found this to be unnecessary since it doesn’t add to the flavor.
Boil a large pot of water and add in the gnocchi. Cook for approximately 5 minutes. Strain and serve.