Gluten-free gnocchi: recipes and tips

ADVERTISEMENT

Eliminating gluten from your diet does not mean eliminating greedy and tasty dishes. Like gnocchi, which can be prepared by playing with alternative flours and different ingredients

Pumpkin, chestnuts, ricotta, polenta, and obviously potatoes. Gnocchi are prepared starting from different raw materials, to which flour is usually added. Those with celiac disease simply have to replace the latter with alternative flours, that swallowed and that of rice above all, to obtain appetizing results.

The classics, made with potatoes

The gnocchi par excellence. They are made with 800 g of floury potatoes and 200 g of swallowed flour, or rice flour (or a mix of rice flour and starch), proceeding as for normal potato gnocchi: boil the potatoes with their peel in initially cold salted water, drain and they peel still hot. They then move on to the potato masher, dropping the puree on the work surface floured with gluten-free flour. Add the swallowed flour (or rice flour), an egg, a little salt and knead until the mixture is smooth. The classic loaves are formed and cut into chunks. The gnocchi prepared in this way should be cooked in abundant boiling salted water and drained as soon as they rise to the surface. To dress them, simply butter and sage, tomato or mushroom sauce, ragù, cheese sauce… there are no rules.

ADVERTISEMENT

Tradition: ricotta, chestnuts, pumpkin, polenta

The ingredients are simple: 800 g of spinach, 500 of ricotta, 50 g of grated parmesan and 80 g of gluten-free flour. The spinach is boiled and squeezed and blended with the other ingredients, adding an egg, salt and pepper. With the mixture, cylinders are formed which are then cut into small pieces, obtaining the gnocchi. For those of chestnuts you need 800 g of potatoes, 200 g of peeled boiled chestnuts, 2 egg yolks and 150 g of gluten-free flour. You proceed by cooking the potatoes as for the classic potato gnocchi, then mixing the mashed potatoes with the flour and chestnuts, in turn passed through a potato masher. Salt and mix everything with the egg yolks and flour. Again, the pumpkin gnocchi: 500 g of yellow pumpkin cut into pieces, to be cooked in the oven at 160 ° C for about an hour. It is passed through a sieve and the pulp is mixed with 200 g of rice flour, an egg and a pinch of salt. The gnocchi are formed with a spoon and immediately plunged into boiling salted water.

Finally those of yellow flour, 400 g on a liter of milk: bring to the boil, salt and add a large knob of butter. When the butter is melted, pour in the flour, stirring with a whisk. Cook for about 40 minutes, stirring occasionally. Remove the polenta from the heat and add 200 g of diced fontina cheese, then add 2 egg yolks to the mixture. Pour the mixture into an oven dish wet with a little cold water and let it cool, then with a small wet glass cut out many discs, to be placed in a greased baking dish. A few flakes of butter, a sprinkle of parmesan and brown in a preheated oven at 180 ° C for 10 minutes.

With stale bread

Even the Gluten-free bread can advance. And even with gluten-free bread you can prepare excellent gnocchi: it is cut into pieces and soaked in milk, together with pieces of cheese or speck and a sprig of chopped parsley: for 500 g of bread you need about a glass of milk. Add a beaten egg, pepper, salt if necessary and let it rest in the fridge for at least 2 hours. Form the gnocchi with a spoon and cook them in the broth for about twenty minutes. They are served in broth or drained and seasoned with butter and parmesan.

ADVERTISEMENT

Leave a Comment