Gnocchi is one of those lovely warming comfort foods that children love to eat. They are soft and easy to swallow, which helps when kids have sensory or swallowing issues. Going gluten free means that the shop bought gnocchi is usually off the menu, as it contains flour as well as potato. This scrummy gluten free gnocchi uses gluten free flour and tastes so much better than any gnocchi I have ever bought in supermarket. It takes a little time to prepare, but only 2 minutes to cook, so you can be ready to get scoffing within 15 – 20 minutes.
Kids love to help out in the kitchen and this is a really fun recipe to get them involved in. Just make sure that an adult takes the gnocchi in and out of the boiling water.
We serve this gorgeous melt in the mouth gnocchi with brainy dairy free walnut pesto. My walnut pesto is so amazingly delicious, that you would hardly notice there was no cheese in the recipe. Walnuts contain important brain boosting and anti-inflammatory omega 3, so this is a great choice for those trying to increase their intake of healthy omegas.
Peel and boil the potatoes until soft (10-12 minutes).
Drain the potato water, leaving about a tablespoon behind with the potato.
Mash the potatoes roughly.
Grate the nutmeg into the potato and add salt and pepper to taste.
Add the three egg yolks and use the masher to combine this with the potato.
Add the flour gradually to the potato and egg mixture, so it is well combined.
Lightly flour a work surface or chopping board with gluten free flour.
Place the dough onto the floured surface and form into a large dough ball. If a little dry at this point add a little more water (1-2 teaspoons only).
Divide the dough into six and roll each dough ball out into a sausage shape.
Use a sharp knife to cut the dough sausages into slices about 1/2 centimetre thick to form the gnocchi balls.
Use a fork to press down the flat sides of gnocchi balls to give it a pretty shape and more surface area.
Boil a large saucepan of salted water
Place the gnocchi into the boiling water and cover. They gnocchi are ready once they have floated to the top of the water. This only takes about 2 minutes. Remove with a slotted spoon and drain on kitchen paper.
Serve with pesto and some additional extra virgin olive oil.
There is no Nutrition Label for this recipe yet.
Hi! I'm Lucinda Miller. Why not have a look at my new healthy cookbook, The Good Stuff?