DAIRY FREE HOMEMADE GNOCCHI
I've tried to find prepared Gnocchi made without dairy products but couldn't find any. I ended up coming up with my own recipe and I think it ended up turning out great. The Gnocchi cooked up perfectly, very lite and surprisingly tasted cheesy. It's a fair bit of work but the final product was worth the effort. We served ours with Primo Spaghetti Sauce.
Provided by BJ from BC
Categories Lactose Free
Time 1h
Yield 100 gnocchi pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Boil potato and mash, then set aside until slightly cooled.
- 2. In a mixing bowl combine mashed potatoes with salt and eggs and mix until creamy.
- 3. Add oil and the non dairy cream cheese, non dairy sour cream and the non dairy cheese. Mix until just blended.
- 4. Add flour and continue mixing until just blended.
- 5. Move mixture to counter and kneed until smooth. (I like to put parchment paper down and kneed it on there).
- 6. Shape dough to a rectangle shape, about 1/2 inch thick. Cut into 1/2 strips lengthwise. Roll each strip with your hands just slightly. Cut into about 1/2 " to 1 " pieces.
- 7. For each piece make an impression with your thumb, then lightly dust with flour. Turn over and lightly dust with flour. (This recipe makes about 100 gnocchi and we found that 1/3 of the recipe was more than enough for 2 of us. I flash froze the remaining pieces, laying them on a cookie sheet lined with parchment, and placing them in the freezer for about 30 minutes. When they felt like they were hardening I placed them into two freezer bags for later use and put them back in the freezer.).
- 8. Drop the pieces into boiling salted water and cook until they begin to rise to the top of the surface.
- 9. Drain and serve with plain spaghetti sauce, pesto, a non-dairy alfredo sauce or whatever you'd like.
Nutrition Facts : Calories 374, Fat 12.3, SaturatedFat 3.1, Cholesterol 70, Sodium 535.3, Carbohydrate 53.2, Fiber 2.2, Sugar 0.4, Protein 11.5
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- Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
- In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can't get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it's easy to work with and form into little dumplings.
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