12. Gluten Free Gnocchi in a Pomodoro Cream Sauce

INGREDIENTS

INSTRUCTIONS

GNOCCHI

• Adjust oven rack to center middle position and preheat oven to 400°F.
• Wash potatoes; pierce potatoes a few times with a knife and place on a baking sheet. Bake the potatoes for 1 hour.
• Remove potatoes from oven and allow to cool for another hour.
• Whisk the white rice flour and sweet rice flour together.
• Using the flour mixture, flour your counter, but don’t go crazy. You don’t want too much flour on the counter.
• Let the potatoes cool; you can put them in the fridge for a smidgen if you are in a hurry.
• Peel the potatoes and mash the potatoes.
• Then, place the mashed potatoes on the floured counter.
• Whisk together the eggs and 1 teaspoon salt.
• Then, pour the eggs and salt mixture over the potatoes.
• Work the egg mixture into the potatoes with a fork until the potatoes begin to hold together. The mixture will become sticky.
• Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a fork. As soon as the dough begins to form, begin kneading the dough by hand until all of the flour is incorporated. The dough should be firm and not sticky.
• If it is sticky, then add the remaining flour mixture, about 1/4 cup at a time.
• Then, divide the dough into quarters. Then, as you work with it, cut each quarter in half.
• Cover the remaining dough with a damp paper towel, so it doesn’t get crusty.
• Roll out each dough eighth into a log over the floured counter. Cut into bite-size pieces.
• Shape by pressing a small indentation into each gnocchi with you thumb.
• Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Let the baby gnocchi pillows rest, while you make the sauce.

SAUCE

• Add ¼ cup avocado oil to a 12-inch cast iron pan over medium heat.
• Add the parsley, rosemary, thyme and basil and stir for about 3 minutes or until the herbs become crispy.
• Remove the herbs and discard.
• Add the onion and garlic to the oil (lowering the heat if needed so the onions cook gently and don’t burn). Cook until the onions are transparent (about 5 minutes).
• Separately, crush the diced tomatoes with your hand and add to the pan with juice. (Be careful when doing this because it splatters, and sauce goes everywhere; I am speaking from experience). Instead, you could use a hand immersion blender.
• Season with kosher salt, freshly ground black pepper and red pepper flakes.
• Now, boil a large pot of salted water to prepare to cook the gnocchi pillows.
• Meanwhile, simmer  the sauce for 30-40 minutes or until the sauce reduces and thickens, stirring occasionally.
• Then, stir in the heavy cream and remove from the heat.
• Cook half of the gnocchi in the boiling water until they float (about four minutes). (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a slotted spoon and transfer to the sauce. Repeat with remaining gnocchi. Note: If the gnocchi must be held for more than a hot second and isn’t placed in the sauce, drizzle with oil and toss to prevent sticking.
• Once all the cooked gnocchi pillows are placed in the sauce, top with the mozzarella balls and parm.
• Then, drizzle the tops of the gnocchi pillows with the olive oil, so that they shine like the top of the chrysler building.
• Place the finished gnocchi and sauce in the oven and broil for 5 to 8 minutes (until the cheese melts and the gnocchi pillow tops become lightly browned and crispy.
• Take out of the oven and top with basil leaves.
• Serve immediately. It pairs perfectly with a nice green salad with organic tomatoes and a splash of balsamic vinegar and extra virgin olive oil.