Gluten-Free Gnocchi!

Oh yes, Ladies and Gentlemen - I said it. I made gluten-free gnocchi. Gluten-Free Carrot Gnocchi, to be exact. Blissful little pillows of potato, soft and smooth. Sweetened lightly with fresh carrot puree. Served gently graced with Garlic Spinach (recipe already posted) and Parmesan Cream Sauce. Heaven on a plate. A meal you are SURE to love.

Gluten-Free Carrot Gnocchi: Yields 4-6 Servings
2 lbs russet potatoes
4 large carrots, peeled and thinly sliced into half-moons
1/2 cup + 2 T gluten-free all-purpose flour (plus more for rolling and dusting)
2 egg yolks
1 T maple syrup
salt, to taste

1. Cook potatoes in oven or microwave until tender. Cool until they can be handled, halve the potatoes and scoop out the flesh. Press through a food mill or potato ricer, or mash with a hand masher.
2. While the potatoes cook, steam carrots. Puree them in a food processor adding up to 1/4 cup water, as necessary.
3. Add carrot puree to potato, along with flour, egg yolks, maple syrup and salt. Stir just until the dough comes together and forms a ball. Add a little more flour if necessary.
4. Knead the dough gently 2 or 3 times on a lightly floured surface and cut into 4 equal pieces. Gently roll one piece into a log 3/4-inch thick. Slice into 3/4-inch pieces, roll each piece on the tines of a fork (if desired), and lightly dust with a little more gluten-free flour. These can be used right away or spread out on a baking sheet and frozen at this point. Transfer to an air-tight container for storage.
5. When ready to serve, bring a large pot of salted water to a boil. Drop in gnocchi and cook until they float plus one additional minute.
Heads-Up: Because these do not have gluten, they will fall apart a little more than traditional gnocchi. I find under-cooking them helps a bit.


Parmesan Cream Sauce: Yields 1 Cup
1/2 cup cream
1/4 cup low fat milk
1/4 cup grated Parmesan cheese
ground pepper, to taste

Simmer cream and milk for 2 minutes. Stir in Parmesan and cook until the cheese melts, about 1-2 minutes more. Season with ground pepper.


I am ashamed to admit that this post is probably 3 weeks late in being posted. Needless to say, work has been a little busy and I have only been able to cook 1 meal each week. Two weeks ago, we dined on a last minute meal of Asiago and Mushroom-Stuffed Potatoes.
Last week's meal was my twist on Margarita Pizza, with the additions of grated Pecorino, sun-dried tomatoes and homemade pesto. Tonight I am preparing Gorgonzola Polenta, Red Wine-Braised Portobello Mushrooms and Sauteed Spinach. I have been waiting all week to get into the kitchen and can't wait to get cooking. Provided I don't drown in work this week, I hope to have the recipes for you soon!