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Today Is World Pasta Day: Garden Eats Gluten Free Gnocchi

Garden Eats Gnocchi Dinner

Garden Eats Gluten Free Gnocchi

Just in time for dinner to celebrate World Pasta Day is one of our favorite recipes we have ever developed. Fun to make and share with big crowds, we included the recipe not only for the tiny potato pasta, but the entire meal. Let us know how yours turn out. Happy World Pasta Day!

Kath & Christine

Oven roasted mushrooms, garlic and brussel sprouts are layered over a bed of herbed and wilted seasonal greens and topped with hand-made gluten-free gnocchi finished with a spicy & sweet “sugo di salsiccia” (a rustic red sauce with fresh Italian sausage). This recipe serves 10 people, but yields enough dough to store for another round. Because gnocchi is so filling, most guests will only enjoy one serving per each dinner. Dough can be kept in fridge for one week or freezer for extended periods of time**. Dough is always best when kept in fridge and ready to go fresh rather than frozen.

What You’ll Need: 

Dough

  • 6.5 pounds of white potatoes (medium size, can be fingerling)- can also substitute sweet potatoes or use a combination of potatoes with beets or butternut squash-Note: Be sure to use more potato and less of the others

  • 3 ¾ cup for dough, but one large bag Bob’s Red Mill All Purpose Gluten-Free Flour

  • 6 Organic egg yolks

  • 1 cup 1.5 ounces finely grated romano cheese

  • 5 garlic cloves minced or chopped

Sauce

  • 3, 28 ounce can of tomato sauce. Canned red sauce. I like to can or jar my own sauce, but plain tomato sauce will do.

  • One can tomato paste or try our easy immune boosting recipe for tomato paste.

Pan Cooked Sausage

  • sweet or mild Italian sausage. For large groups this tends to be a little over ½ link per person. So, we’ll need 10 links for 10 people.

  • if you’re vegan or vegetarian, try Juli Novotny’s bolognese sauce from Pure Mamas that works as a tasty substitution.

Oven Roasted Veggies

  • brussel sprouts 30 sprouts/3 per plate

  • Any seasonal mushrooms (2.5 cups)

Greens to Sauté

  • 3 heads or 3 regular sized “bags” organic greens

To Have on Hand

  • spices: Italian mixed: thyme, marjoram, oregano, basil

  • olive oil

Tools

  • large slotted spoons to scoop gnocchi from water

  • cheese grater, ricer or potato masher

  • platter

  • one large fry pan

  • one large pot or pan for sauce

  • one cookie sheet or low oven-safe casserole dish

  • paring knife

  • large wooden cutting board OR a large surface area you can flour

Putting It All Together

*** Make your dough ahead of time. Always do this step first because it is the most time consuming. Dough can be rolled into balls and placed into fridge or what I suggest is preparing the dough, rolling into “snakes” and cutting gnocchi ahead of time. This will ensure things run smoothly in your kitchen!

Dough

  1. Fill a large pot with water, salt and place potatoes in pot.

  2. Bring to a boil and cook potatoes until tender throughout.

  3. Remove potatoes and peel as soon as possible. They will be very hot, so be careful. If you have to wait for them to slightly cool to avoid burning yourself, do it. Paring knife helpful!

  4. Rice or mash your potatoes until they have a grated appearance. Avoid leaving large chunks.

  5. Spread potatoes across a large board or clean counter-top surface and allow to cool. You’ll want a large space for this to allow cooling.

  6. While cooling, mix flour, garlic and cheese together with a fork.

  7. It’s about to get messy so be wearing an apron! Over the top of your spread and cooled potatoes evenly pour your egg yolks evenly (almost drizzling all over). Immediately pour the flour mixture throughout as well.

  8. Now it’s time to mix and knead the dough. Flour your hands. Knead and mix until a dough-like texture forms. At first it won’t seem possible to reach this texture, keep going, it will form! This is where it’s great to have several people helping if possible. Roll into several small to medium sized balls just setting balls of dough aside.

  9. On a floured cutting board or flat surface you can eventually cut on, tear off approximately golf to tennis size sections of your dough balls and begin the rolling of “snakes” process. Keep your fingers floured for best results.

 10. Roll into approximately 12 inch “snake logs” about the thickness of your thumb. Does not have to be a perfect roll and continue to flour your hands.

 11. Once you have your “snakes” rolled, cut into ½ inch pieces to form the gnocchi and set aside for cooking later.

Sauce

  1. In saucepan pour 2 tablespoons olive oil over medium heat.

  2. Add paste, herbs to taste and sauté paste. Be sure not to burn.

  3. Add sauce, stir, bring to a mild “bubble,” reduce and cover to simmer.

Sausage

  1. In fry pan pour one tablespoon olive oil over medium heat.

  2. Snip sausage casing and squeeze contents into pan.

  3. Fry sausage until crispy.

  4. Set aside.

Roasting Veggies

  1. Preheat oven to 400

  2. Use baking sheet or casserole dish.

  3. Chop brussels into fours or sixes depending on size and spread into pan or sheet.

  4. Chop mushrooms and spread over brussels.

  5. Drizzle olive oil over veggies, turn to cover.

  6. Veggies are done when they appear to be slightly brown or crispy.

  7. Set aside.

Cooking Gnocchi

  1. Drizzle olive oil evenly (not heavily) over a platter or several large plates.

  2. Bring a large pot of water to a boil. Drop in as many gnocchi as possible. When they pop to the top, fish them out with slotted spoon or gnocchi spoon draining water and pouring onto oiled platter or plate. I keep a towel beside me to blot excess water off spoon.

  3. Set aside

Sautéing Greens

  1. In a large pan over medium high heat pour two tablespoons of olive oil.

  2. Add greens and quickly wilt. Should take no more than five minutes.

Assembly

  1. On each plate layer:

  • greens

  • gnocchi

  • sauce

  • veggies

  • sausage

  • extra sauce

  2. Serve

Tips: 

This is a great dish to make with friends or family. Assign someone to be sure the sausage is warm and ready to go as somebody else is sautéing the greens. The gnocchi cool fast, so the greens must be attended to immediately following or during the gnocchi cooking process.

Buon Appetito!

 

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