My challenge last night was to make gluten-free gnocchi and I can say that it worked perfectly. I used my own gluten-free flour mix and then added in mashed potatoes and an egg. I seasoned it and that was all – very simple. It came together into a delightful dough which I could manipulate easily and roll into long ropes, which I cut up into the gnocchi. There is something so satisfying about kneading dough and this mixture absolutely allowed that to happen.
I can’t have garlic but I can have garlic-infused oil and that’s what I used to make the pesto. I swear I couldn’t tell the difference between my version and that made with crushed garlic. So that solves the problem of eliminating garlic from my diet. I threw some chicken in for the protein. I boiled it with celery, carrot, peppercorns and a bayleaf to keep it light and tender so it would absorb the pesto well. Fried or grilled chicken wouldn’t do the same thing. I also now have the remaining liquid I can use as stock.
Just a reminder that my cookbook, Afternoon Tea, is at the launch price of $10 for 4 more days until 16 April. Go to my cookbook page to read more about it and to purchase it.
- 500g floury potatoes
- 200g gluten-free flour blend
- 1 egg
- Salt & pepper
- Cut up the potatoes small and steam them for about 10 minutes until tender.
- Place them in a food processor and process until smooth.
- Add the sifted flour, then the lightly beaten egg.
- Season and form into a ball on a lightly floured surface.
- Cut into four and roll out each piece into a long rope 2cm/3/4 inch wide.
- Cut into 3cm/1.25 inch pieces.
- Boil a pot of water and in two lots, add the gnocchi to the water.
- When they float to the top of the water, they are done. This takes about 3 minutes.
- Scoop them off with a slotted spoon and place in serving plates.
- Toss gently with the pesto sauce and shredded chicken.
- Adjust seasoning if necessary.