So am hoping someone might be able to help me with my gluten free gnocchi (gluten intolerance here).
Its been Italian week at school all week and tomorrow is our menu development day - have tried making gluten free gnocchi two different ways but neither have results comparable to using AP.
here is the first one:
1 russet potato
1/3-1/2 beaten egg
salt, white pepper & nutmeg to taste
flour as needed
for this i substituted rice flour for the AP. ended up tasting good but wasnt able to roll the gnocchi very well (tried adding more egg didn't seem to help) and using the gnocchi board was impossible b/c they just crumbled (ended up pressing with a fork instead)
simmered these until cooked then put them on a tray to cool. put some EVOO on them also to hold until we needed them. (am looking to add these to a cream sauce)
next up was spinach & ricotta gnocchi
1/2 bunch spinach (wilted, squeezed, chopped fine)
2 T ricotta (excess water squeezed out)
2 T parm
salt, pepper, nutmeg to taste
flour as needed
was told these work well with rice flour by one of my instructors who has done it before. my question for this one is about substituting
artichoke puree for the spinach. has anyone ever done this before with good results? this gnocchi is going to be deep fried.
my plan is to poach an artichoke - remove the heart and some of the inner leaves so the rest of the choke can be used as a vessel for plating. hoping that the puree idea would work with the gnocchi so it tied better to the artichoke instead of having a random choke on a plate filled w/ pasta.
thanks so much everyone
will be posting pics of all the amazing pasta dishes i have made this week