Gluten-free Monday: Gnocchi

So, last week, I was home suffering through a cold or perhaps a touch of the flu (I know no flu shot).  As I started to feel better, I started to feel hungry.  My thoughts immediately jumped to the ingredients for red sauce that were tucked away in the kitchen.  After putting together a big pot of sauce, I then realized that I didn’t have any gluten-free noodles (except for lasagna noodles, saved for another day).  What to do?  I felt well enough to putter around the kitchen, but not well enough to run out to the store.

Fortunately, I had russet potatoes and the power of the interwebs.  I quickly found a simple recipe for gnocchi (actually, Martha Stewart style) and substituted corn masa for wheat flour and cut the recipe in half.  The result was two adult servings of gnocchi.

3 small russet potatoes, peeled

1 cup masa flour

1 medium egg, lightly beaten.

Boil peeled potatoes for 30 minutes.  Drain, rinse with cold water, then mash or shred.  Pour flour on top of potato, then make a dip in the top of the pile of flour and potato and pour the egg into it.  Knead with hands until a dough forms.  Cut in half.  Roll each half into a rope, and then cut in to bite size pieces.  Flatten slightly with fork.

To cook:  Boil a pan of water, deep enough to cover gnocchi.  Gently place gnocchi in water.  When all of the gnocchi are floating—about 1 to 2 minutes—drain quickly, rinse gently and then plate.

I will admit, I am still learning how to make gnocchi, and I’m not completely sure of the impact of the corn flour.  My gnocchi are edible, but admittedly not great.  I think the second half of the batch that were stored in the fridge for a day were better.

Red sauce?  Nice try.  Make your own.

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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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