Full Proof (& Gluten-Free) Gnocchi

Gnocchi

It may seem like a no-brainer but most gnocchi isn’t in fact, gluten-free. Don’t let the number of steps in this scare you, it’s super easy and a great way to involve kids in the kitchen.

2 lb potatoes, preferably russet
2 eggs 
1 teaspoon salt 
1 1/2 cups rice flower 

Preheat oven to 400 degrees F. Poke potatoes with a fork and roast until tender, about 1 hour. Remove from oven and cool.

In a small bowl whisk eggs and salt.

Dust the bottom of a bowl with rice flour (about 1/2 cup) and slice potatoes, scoop out inside flesh and squeeze through a river or food press into the ball, over the rice flour. 

Pour eggs over potatoes and using a bench scraper fold in egg, slowly adding the flour from the bottom of the bowl. 

Continue to dust flour 1/4 cup at a time over the potatoes and knead until the dough comes together and is not longer sticky. You may not need all of it. 

Roll dough out on a floured surface and cut into four pieces. Roll each into long rods and then cut each rod into 1/2” pieces.

Roll each 1/2” piece into a ball and press on the back of a fork or gnocchi board.

Continue making gnocchi, placing each on a floured sheet tray.

If cook right away bring a large pot to a boil and salt generously. Boil gnocchi for 1 minute until they float and remove to a sheet tray, giving them space to cool and dry. Can be dressed and served as is or dried out and then pan seared.

Save ½ cup of gnocchi water.

To pan sear heat a few tablespoons olive oil over medium high heat and add gnocchi. Allow the gnocchi to sear, without stirring, for 1-2 minutes until the underbelly is nice and golden brown. Toss and repeat for the other side. Add sauce to pan and toss.


Broccoli Rabe Sauce

Can be made in advance.

¼ cup extra virgin olive oil
3 bunches broccoli rabe finely chopped
4-5 cloves garlic, sliced or 1 head garlic, roasted
½ teaspoon red pepper flakes
Salt, to taste
1-2 cups grated Parmesan cheese

Heat olive oil in a large skillet and add broccoli rabe. Cook until reduced by half and still bright green. Season with pepper flakes and salt.

When tossing with gnocchi gently toss as you add cheese and pasta water to loosen up as needed.