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.