Category: gnocchi

Gnocchi

Potato gnocchi is one of my favorite foods! It is so versatile. It can be the star of the meal or the great accompaniment to your favorite roast. You can toss it in any sauce you like. Tomato, pesto, my Mascarpone Pasta sauce or my pink sauce.

Most recently I served it up with a roasted chicken (recipe coming soon!) and made a gravy from the pan drippings. A great comforting meal, especially on a snowy day. Gnocchi is something that you can get the kids involved with if you don’t mind making a mess of your kitchen 🙂  It is fun and delicious. I have adapted this recipe from Tyler Florence to make it gluten free.

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Potato Gnocchi

Amazing gluten-free potato gnocchi recipe your family will love!

Ingredients

  • 4 to 5 white potatoes
  • 1 teaspoon of salt
  • ¼ teaspoon of freshly grated nutmeg
  • Pinch of black pepper
  • ½ cup of grated parmesan
  • 1 ¾ cup of ricotta
  • ¾ cup of Cup4Cup Gluten-Free flour plus more for dusting

Instructions

  1. Make holes with fork in potatoes. Bake (about an hour in the oven at 375 degrees) or microwave (on a plate about 8 to 10 minutes). When cool enough to touch, scoop the potato out from the skins and mash with a fork. Add salt, nutmeg, pepper, parmesan and ricotta, then combine. Mix flour in ¼ cup at a time.
  2. Dust a large work space with flour. Take a handful of dough, press together and roll into a long strand, about ½ inch in diameter. Cut with pastry cutter or knife into ½ inch pieces. Lay the prongs of the fork on top of the gnocchi and gently press down and pull fork toward you rolling the gnocchi. Place the gnocchi on a sheet pan topped with parchment paper or waxed paper. Repeat until you have used all the dough.
  3. Bring about 8 cups of water to a boil in a large soup pot. Add some salt to the water (about 1 tablespoon). Drop in a handful of gnocchi at a time. When they float (about 2 minutes) place in your serving bowl. Repeat until all the gnocchi are cooked. Toss the gnocchi with your favorite sauce.

 

 

 

This is a time intensive meal to prepare, but well worth it, especially if you have help with the rolling and cutting.

If you have time, this is perfect for a Valentine’s meal. If you don’t have time this week, here are some other ideas for food to make for your Valentines 🙂

Swedish Meatballs

French Onion Soup

Chocolate Pudding Pie

Burrata Appetizer 

Sweet potato gnocchi with pesto and more fun leftover ideas

To keep things interesting, I’m challenging myself with a new cooking technique each month. Last month it was making homemade bread. This month it is making my own gnocchi, which is much easier than I thought! I made this for a cooking club last week and everyone loved it! My husband and kids really enjoyed it too.
Click link for gnocchi recipe. The cheese sauce is great but I thought a little too heavy with the gnocchi, so the second time I made it with pesto. 
Pesto
Fresh basil, handful
2 Cloves of Garlic, smashed
Olive oil, about ¼ cup
Parmesan, about ¼ cup shredded
Salt and lemon pepper to taste
Blend all the ingredients together in food processor while drizzling in olive oil, until smooth. Can add pine nuts or walnuts if you like. I also sometimes do half blanched kale and half basil. 


 I used some of  the leftover mashed sweet potatoes I did not use to make the gnocchi and made chicken mango and black bean quesadillas. They were so good! Just spread a layer of sweet potatoes on the bottom half of the tortilla. Then in a bowl, mix leftover chicken with mango, black beans, cheddar, mozzarella and some cumin. Spread chicken mixture on top of sweet potato, fold tortilla over and bake in a 375 degree oven for 5-8 minutes.


 I also made one of my kids’ favorites last week. Meatloaf “cupcakes” with mashed potato “frosting” and peas “sprinkles.” This is such a fun way to get kids to eat dinner. Karina enjoyed sprinkling the peas on the plates 🙂 I had so much leftover sweet potatoes from the gnocchi, that I added it to my meatloaf too!

Mix about 2-3 lbs of ground meat (whichever you like, turkey, chicken, pork, beef I like to use a mix of pork and beef), 2 eggs, 1/2 cup of panko bread crumbs, 1/2 onion – grated, 1 minced garlic clove, 1/2 cup cooked shredded vegetables (I’ve used leftover carrots, zucchini, sweet potatoes, or all three combined), salt, lemon pepper and coriander.

The key to good meatloaf  is to do what the professionals do and cook a small pattie of meat in a pan and taste it so you know if the seasonings are right. I know its an extra step, but it is so worth it! That way you know to add more seasoning.

Grease your muffin tin and use a 1/2 cup measuring cup to scoop out the meatloaf mixture, roll it in your hand to make a giant meatball and then drop it in the muffin tin. Cook at 375 for about 35- 45 minutes (may be longer or shorter depending on your oven). About half way through brush with mixture of 2 parts ketchup and one part Sweet Chili sauce (I love Trader Joe’s sauce) that has been heating on the stove. At the end brush again.

Put mashed potatoes into a large ziploc bag and cut off one corner and use it to pipe mashed potatoes on top of your muffins. Then sprinkle with peas. (I just used frozen that I microwaved for 3 minutes).

For the leftover mashed potatoes and even the meatloaf, add it to your eggs in the morning and just scramble together to make a hash with some bacon or ham deli meat that you need to use up and serve with fruit. Below I gave it to my kids with some chocolate zucchini bread on Saturday. This chocolate zucchini bread recipe is good, but for me needs a little more sweetening and moisture. Kids loved it regardless!


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