Nothing beats a generous Italian dish 🙂 I made these for my friends last night and we had a little gnocchi 1.0 course. We ended up somewhat covered with flour, but had a good laugh. None of them are gluten-free and they were surprised to see how easy it actually is to adapt your diet if you know how. And also that gluten-free can rime with tasty ;)
Ingredients: (for 4 persons)
For the gnocchi:
- 1kg of cooked potatoes (purée potatoes are the best for this recipe)
- 5g of salt
- 150g of rice flyour
- 20g of tapioca starch
- 1 egg
For the sauce:
- 7 garlic cloves (you can reduce it to 4 if garlic isn’t your favourite thing)
- 10g of butter
- 500g of tomato pulp
- 250g of ricotta
- Fresh basil (optional)
- Salt and pepper
Cooking: 10 minutes
- Start by making mashed potatoes, preferably by hand, or with a machine that mashes them not too thinly.
- Add in the flour, the tapioca starch and the salt. Mix well with a wooden spatula.
- Add the egg in the middle and start folding with you hands until it is fully combined.
- Flour your hands generously and a tray to place the gnocchi.
- Pick about a teaspoon worth of dough and roll between your palms into any shape you want. Traditionally, gnocchi are slightly oval and marked with a fork.
- Make all the gnocchis before boiling about 2 litres of water in a big saucepan.
- Salt the water and throw in 1/4 of the gnocchi in. Boil until they come up to the surface and take them out immediately with a ladle.
- Repeat the operation until all the gnocchi are done.
- Peel and crush the garlic cloves before chopping thinly. Throw them into a large pan with the butter.
- When the garlic turns golden, add in the tomato pulp. Season with salt and pepper to taste.
- Add in the gnocchi and mix delicately to cover them with the sauce.
- Serve within 5 minutes with a generous spoonful go ricotta on top. Add some parmesan and a fresh basil leaf.
Last tip: When rolling the gnocchi, flour your hand generously. They should be covered with a thin layer of flour. When your hands get sticky, wash them and repeat the operation.
The bottle: a red wine well structured with good acidity and savoury flavours. An Italian Chianti DOCG for example.