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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Eggs have no business dancing with stones."
-Italian Proverb

The refrigerator light goes on...

I love gnocchi and the combination of rice flour and tapioca flour makes this a smooth and silky recipe. The graininess of the rice flour combined with the smoothness of the tapioca gives the gnocchi body without being too sticky. There’s an interesting thing about the difference between this recipe and regular gnocchi recipes. In those that use wheat flours there’s always a slight flour taste – just a bit drying in the mouth. None of that comes through in this gluten free version.

Nutmeg

Nutmeg is sold both as the whole seed and ground.  The seed is about an inch long and oval shaped with a light brown skin.  Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.  

I have a nutmeg grater.  These come in a variety of styles but the one I have is made by Zyliss.  It has a little cylinder that the nutmeg fits into and then is held in place with a spring.  As you run the holder back and forth over the grater there’s no chance of grating your knuckles.  A must for any serious chef.  

Gnocchi - Gluten Free Version

Servings = 2 | Serving size =10 gnocchi

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

Leftovers are fair at best. I have kept the gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with one of the following sauces:
Fettuccine Alfredo or
Basil Pesto or
Arugula Pesto or
Vodka Cream Sauce or
Tomato Sauce.

AND

Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans in Walnut Vinaigrette or Caesar Salad

10 ounces	Yukon Gold potatoes
3 Tbsp	white rice flour
3 Tbsp	tapioca flour
1 large	egg
1/4 tsp	salt
1/8 tsp	ground nutmeg
1/8 tsp	ground black pepper
4 quarts	water

Peel the potatoes, rinse and cut into 1-inch cubes.

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don’t have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Mix together the rice flour and the tapioca flour.

Add 3 tablespoons of the flour mixture to the potatoes with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 2 tablespoons of the remaining flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.