Gluten-Free Potato and Pumpkin Gnocchi (SF)

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Gluten-Free Potato and Pumpkin Gnocchi

Source: www.abc.net.au/ (adapted), Chef: Rob Oliver

 

 

A flavoursome version of the Italian classic for the gluten

intolerant.

 

 

For Gnocchi

 

700 g (24 1/2 oz) mashed potatoes

300 g (10 1/2 oz) mashed pumpkin

250 g white rice flour (I used a mix of brown rice flour &

besan/chickpea/garbanzo flour)

80 g (2 3/4 oz) cornstarch (cornflour)

30 g grated parmesan (vegan)

2 eggs replaced (I used 4 tsp egg replacer powder)

salt & pepper

4 tsp chopped parsley

 

 

For Sauce

 

50 ml (1 3/4 oz) olive oil

1 onion, chopped

2 teaspoons chopped garlic

400 g (14 oz) can crushed tomatoes

1/4 bunch basil leaves (I used dry)

 

 

 

To make the gnocchi:

 

Place all the gnocchi ingredients into a large bowl and mix well.

 

Remove from the bowl and place onto a clean, rice floured surface

and knead together for approximately 2 minutes.

 

Divide and roll the mixture into cherry sized balls.

 

Using a fork, roll each ball lightly to make groves. This will help

the sauce to stick to them.

 

Plunge the gnocchi into boiling salted water, ensuring not to over

crowd the saucepan.

 

When cooked, gnocchi will float to the top. Remove with a slotted

spoon.

 

 

To make the sauce:

 

Heat the oil in a pan.

 

Fry the onions and garlic until soft.

 

Add the can of tomatoes and basil leaves and cook on a slow simmer

for 20-30 minutes.

 

Season with salt and pepper.

 

Serving Suggestion: Gently mix the cooked gnocchi through the sauce,

place on a serving dish and garnish with parmesan shards and chopped

basil.

 

 

Serves 6.