- Prep time
- 2 hours PT2H
- Cook time
- 10 minutes PT10M
- 4 appetizer servings
Most people with gluten intolerance will tell you that one of the foods they miss after converting to a gluten-free diet is pasta. Whether you're eating gluten-free or not, this is a great recipe! This gluten-free gnocchi is surprisingly similar to traditional gnocchi and has a lighter bite, and the addition of Terra Firma's spring onions makes it a dish to die for!
- 2 large russet potatoes baked and peeled
- 1 cup of King Arthur gluten-free flour
- 1 egg
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons of Bellweather Farms Ricotta cheese
- 1 cup of pureed spinach leaves
- 1 package of Columbus sliced pancetta
- 4 ounces butter
- 2 tablespoons fresh sage, chopped
- Parmigiano-Reggiano, grated
Bake the potatoes in a 400°F oven until fork tender. Set aside and let cool at room temperature (do not place in refigerator or potatoes will pull in more moisture).
While potatoes are cooling, puree the spinach in a food processor or blender with ¼ cup water. Set aside.
Render the pancetta in a small amount of olive oil. Cook until pancetta is crispy; remove pancetta from the rendered fat.
Remove the green tops from the spring onions and saute for 2 minutes in the rendered fat. Set aside.
Remove the skins from the potatoes and put through a ricer or food mill (do not use a food processor; if you do the gnocchi will be tough).
Place 1 cup of the gluten-free flour or regular all-purpose flour onto a cutting board and make a well in the middle of it.
In the well, place the potatoes, salt and pepper, one egg, spinach puree, and the Ricotta cheese and slowly incorporate the flour into the wet ingredients with a fork; add additional flour as needed. Once finished, the dough should be able to roll out onto the board without sticking.
Roll the dough into cigar-shape tubes about 8 inches long. Cut into 1-inch pieces and roll gently over your thumb onto a fork in order to create a pocket and decorative ridges on the pasta. Place on a pan with flour in a cool dry place until ready to cook. (Gnocchi can be made a day ahead and frozen; just make sure to freeze them individually so they do not stick together. Once frozen they may be stored in bags for future use.)
Place the butter in a saute pan with the chopped sage and cook on low heat until the edges of the butter begin to brown.
Boil the gnocchi in salted water until cooked, about 2–3 minutes until they float to the top of the water.
Add the gnocchi along with the spring onions to the butter and toss. Serve on a plate and top with grated Parmigiano-Reggiano.