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Gluten free Gnocchi

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Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup  canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cu…