Gluten Free Ricotta Gnocchi

March 14th, 2017 No Comments

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Spring veggies are not far off and these miniature bites of goodness will go well with all of them.  Spinach, garlic scapes, asparagus, kale, green onions, peas, watercress, fiddlehead ferns, morel mushrooms—-mix any or all of these delicacies with ricotta gnocchi (and butter!) and you’ll have a seasonal celebration on your table.

Gnocchi is traditionally made with cooked potatoes, which are also delicious and a great way to use up your leftover mash, but this version gives more protein with a lighter texture.  So put on some good music and make gnocchi tonight!

 

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Drain the ricotta in cheesecloth or a strainer, or try a faster method of pressing it between a thin towel or paper towel to remove the excess moisture.

There may or may not be choices of ricotta in stores near you.  You could make your own fairly easily, or buy the one brand that is on the shelf, or if you do have shopping choices read the Serious Eats Ricotta Taste Test or Cook’s Illustrated Taste Test results for a bit of guidance.

 

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The dough held together surprisingly well.  I didn’t need flour to roll it out, but if it sticks sprinkle a bit on the cutting board before rolling into little logs.  Slice into 1/2 – 3/4 inch mini-dumplings, then leave the adorable little lumps as they are or use your thumb or a fork to give shape and texture.  Boil in salted water until they float and serve warm.

 

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Gnocchi is right up there in a high category of the Cute Foods Department.  Little pockets of chewy yum that will hold your favorite accoutrements.  Adorable and delicious.

 

Eat cute food and enjoy! 

 

 

 

Gluten Free Ricotta Gnocci

Prep Time: 20-30 minutes

Cook Time: 3-5 minutes

 

Drain, or press between paper towel to remove excess liquid:

2 cups Ricotta Cheese

Mix together in a bowl with:

1/2 cup finely grated Parmesan, Romano or Asiago Cheese

2 Eggs

2 Tablespoons Olive Oil

1 teaspoon Sea Salt

1/4 teaspoon Nutmeg, ground

Black Pepper, freshly ground

Slowly stir in:

1  2/3 cups Gluten Free Flour mix

Stir until a dough forms.  Divide into six or eight pieces, then roll each piece into a log between 1/2 and 3/4 inches in diameter.

Slice in 1/2 – 3/4  inch pieces.  Leave as is, or make interesting shapes by pressing with a fork tines or forming small indentions with your thumb.

These can be used immediately, or refrigerated overnight, or frozen on a flat surface then transferred to a plastic container or bag for later use.

Boil in salted water for 3-5 minutes.

Serve with your favorite pasta topping.

 

 

Or freeze for later!

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“A bank is a place where they lend you an umbrella in fair weather and ask for it back when it begins to rain.”

 ~ Robert Frost

 

 

 

 

 

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