Monday, September 19, 2011
Homemade Potato Gnocchi with Roasted Tomatoes
I've always been in awe of people who make their own pasta... it seems so elaborate and tricky. We received a pasta making machine as a gift years and years ago, and despite our best efforts, only managed to wring out a few sad, thick noodles. I was amazed then when my husband (VintageDad) decided to attempt to make gnocchi a few weeks ago. I rolled my eyes and wished him luck, then made myself very busy setting the table and making salads. Much to my surprise, his gnocchi turned out GREAT, especially when paired with a fresh pesto from our little basil patio pots. I felt so cosmopolitan!
VintageDad is traveling this week for work, but something about this beautiful fall weather prompted me to give his recipe a shot. I was expecting it to be hard, messy work, but it really wasn't. The fact that I didn't have to fool with rolling out thin noodles made things a lot easier too. Shaping the gnocchi felt like playing with Play Doh!
I served mine with a new batch of dairy-free pesto (see my recipe here) and some awesome roasted tomatoes. I made the basil first and set it aside, then quartered several tomatoes and set them in the oven to roast with oil and salt, then attacked the gnocchi. While the method is very simple, you will be busy watching your batches boil -- each one only takes a minute or so -- so don't plan on setting a pot on the stove then moving on to do something else.
This recipe is gluten-free, dairy-free, egg-free and vegan.
Homemade Potato Gnocchi
6 medium potatoes
1 cup quinoa flour
1/2 cup sorghum flour
1/2 cup white rice flour
2 Tbsp oil
salt and pepper
Bake the potatoes in the microwave for about 2 minutes per potato (don't forget to poke with a fork; leave whole and with skin on). Let cool slightly, then cut in half and scoop out the pulp. Reserve empty skins for another recipe (see Crash Potatoes later this week).
Meanwhile, mix flours in a large bowl. Add the potatoes, salt, pepper and oil and mash. Knead for 3 minutes, then shape into a rectangle. Slice your rectangle into eight equal ribbons. Take each ribbon and roll into a snake shape. Cut each snake into 1/2" pieces, and press each piece lightly with a fork.
Boil gnocchi in small batches. As soon as the pieces start to float, scoop them out with a slotted spoon and set aside in a casserole dish. When all of the gnocchi are cooked, re-warm them in the oven (add a little cooking liquid if they seem dry, but don't add too much or they'll start to break apart).
Serve with pesto (you can thin your pesto with some of the gnocchi cooking liquid) and roasted tomatoes.
Shared with Monday Mania at the Healthy Home Economist and the Homestead Barn Hop at the Prairie Homestead and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms and Mangia Monday at Delightfully Dowling and On the Menu Monday at The Stone Gable and Homemaker Monday at 11th Heaven's Homemaking Haven and Family Friendly Food Week at Serenity Now and Made by You Monday at Skip to my Lou and the Hearth and Soul Hop at 21st Century Housewife and the Tuesday Confessional at Confessions of a Stay at Home Mommy and Tuesday Time Out at Reasons to Skip the Housework and Fat Tuesday at Real Food Forager and Tuesday Talent Show at Chef in Training and Tuesdays at the Table at All The Small Stuff and Tempt My Tummy Tuesday at Blessed with Grace and Totally Tasty Tuesday at Mandy's Recipe Box and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at The Gluten Free Homemaker and What's Cooking Wednesday at The King's Court IV and Share the Love Wednesday at Very Merry Vintage Style and Whisking Wednesday at A Pinch of This That and The Other and Idea Sharing Wednesday at Women Who Do It All and These Chicks Cooked at This Chick Cooked and Pennywise Platter at the Nourishing Gourmet and Thursday's Treasures at Recipes for My Boys and Wellness Weekend at Diet Dessert and Dogs and Farmhouse Friday at LaurieAnna's Vintage Home and Allergy-Friendly Friday at Cybele Pascal and Weekend Wrap Up at Tatertots and Jello and Freaky Friday at Real Food Freaks and Allergy Free Wednesday at Tessa the Domestic Diva.