Gluten Free Chickpea Gnocchi Recipes

Steps:

• For the gnocchi: Preheat the oven to 400 degrees F. Line a baking sheet with rock salt.
• Place the russet potatoes on the rock salt-lined baking sheet. Bake until the potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and halve lengthwise.
• Bring a large pot of water to a boil. (I like to use an 8-quart pot and fill it most of the way with water.) Add a bit of salt to the water.
• Once the potatoes are cool enough to touch--don't let them cool completely, you want them to be as warm as possible but still be able to handle them--peel the skins and place the insides in a large bowl. Mash the potatoes until pretty smooth--it is best to run the potatoes through a ricer, but you can even puree them in a food processor.
• Add the olive oil, if using, and salt and pepper to taste.
• Add the flour to the mashed potatoes in 1/4 cup intervals, using your hands to work the flour in with each addition. You want to use as little flour as possible to achieve a perfect ball of dough. Once you think you have the right consistency, tear off a tiny piece, roll it into a ball and drop it into the boiling water. If it rises to the top without falling apart, that's good, but you still want to taste it. If it tastes gummy, add flour to the dough by the tablespoon until you get a firmer dough.
• You can turn the boiling water down to low while you form the gnocchi because this will take a little while.
• Turn the dough out onto a floured surface. Tear a piece off and roll into a long rope about 3/4 inch in diameter. Cut the rope in half, then with the two ropes next to each other, slice them into 1/2-inch "pillows." At Calafia, we do not pass the gnocchi on a gnocchi board or a fork. After they're cut, we freeze them in an airtight container.
• Turn the water back up to a boil. Line 2 baking sheets with parchment paper.
• In batches, drop the gnocchi into the boiling water. They will dance around for a while but once they rise to the top and stay there for a couple of seconds, they are done. Use a slotted spoon to remove (don't let them hang at the top of the water for more than a few seconds). Place the gnocchi on the lined baking sheets, making sure that none are touching. Reserve some of the cooking water.
• You can now serve them in whatever gnocchi recipe you desire, or you can store them for later (see Cook's Note). Enjoy!
• For the vegan gnocchi with kale: Heat a saute pan over medium-high heat and add the olive oil. Just before the oil starts to smoke, add one serving of the gnocchi cook until the gnocchi begins to turn brown. At this point, add in the shredded Brussels sprouts and cook until they begin to sweat. Then, add the minced garlic and red chile flakes and, once the garlic has become fragrant, add in a small amount of the cooking water you used to boil the gnocchi, just a couple of tablespoons. Add the kale, turn down the heat and allow the kale to cook down. The last ingredient is the toasted California walnuts. You can crush them into the pan as you toss them in so as to have walnuts in every bite. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
• Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
• Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
• Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
• Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
• Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

Steps:

• Peel the potatoes and slice them into squares and place them into boiling water. Cook them until just softened. Drain them and mash them well. Allow to cool for at least 10 minutes.
• Mix the potatoes with the rest of the ingredients well. Refridgerate for at least 2 hours.
• Dust the dough with rice flour to keep it from sticking as you work with it.
• Separate the dough into 4 - 6 pieces. Make these into twisty tie pieces that have a diameter of 1/2 inch. Slice them into 1/2 inch long chunks.
• In a large pot with salted water. Boil the gnocchi for about 5 minutes and they rise to the surface of the water and are softened.
• With a slotted spoon, take the cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water. Serve these up with warm or melted butter or tomato sauce.

Steps:

• Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
• In a large bowl, incorporate the potato, egg, cheese and seasonings.
• Add the gluten free flour to the potato mixture.
• Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
• Cover and refrigerate for 30 minutes.
• Divide the dough into 4 equal portions.
• On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
• Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
• Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
• Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
• Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".