Gluten-free low histamine low FODMAP Gnocchi
In my home, we eat gluten-free and so it’s always a success when we can adapt a traditional recipe and make it gluten-free.
For this gnocchi, you don’t need many ingredients and you can have it with any pasta sauce that you like.
The recipe was inspired by one I saw on Tasty for sweet potato gnocchi. They use Parmesan cheese but I am dairy free so feel free to add Parmesan cheese to the dough if you’d like.
Let’s make gnocchi!
Makes about 6 servings.
Ingredients
6 russet potatoes
2 eggs
2 cups of tapioca starch
1 cup of white rice flour or 3 cups of gluten-free flour of your choice
1/2 cup of butter or vegan margarine
sea salt
1 tsp sage
1 tsp oregano
1 tsp basil
Recipe
Peel and boil the potatoes. They should take about 25-30 minutes to be fully cooked.
Once the potatoes are cooked place them into a bowl and add about 1 tablespoon of butter and mash the potatoes until they are smooth.
Add in the eggs and flour and form a dough.
Cut the dough into four pieces and form each piece into a one inch wide strip.
The dough won’t roll like a typical wheat based dough so it won’t roll easily but it can be shaped into a strip.
Cut the dough into 1/2 inch pieces.
Take each piece and roll a fork over it so it gets the characteristics ridges. You can also roll the pieces on an overturned fork starting at the base of the fork to the tip of the tines.
Split the batch of gnocchi pieces into two batches.
Boil some fresh water and drop one batch into the pot to avoid overcrowding.
The gnocchi will float after about 1.5 minutes. Remove them when they float.
Add the other half of the batch of gnocchi to the pot and remove them when they float.
Add about 2 tablespoons to a pan and sauté the gnocchi with the sage, oregano, and basil until golden brown or until your desired level if crispiness. I like mine a little crispy on one side and soft on the other side.
Enjoy with your favourite pasta sauce or without sauce. I like to have mine with the red pepper meat sauce.
