Gnocchi with Vodka Sauce
Yield: 4 servings
*Recipe adapted from The Gloriously Gluten-Free Cookbook
Did you know that most store-bought gnocchi contains wheat flour? Not this recipe! The simple substitutions will make delicious homemade gnocchi that is gluten-free and fabulous. If the gnocchi mixture is a little too watery, just add a bit more brown rice flour to thicken it.
Vodka sauce is a wonderful, simple, and flavorful sauce that goes well with most proteins. One of the best ways to serve vodka sauce is over turkey meatballs with pasta, but other suggestions include pasta with ground beef, lobster, or chicken. This fall we’ve paired it with a delicious gluten-free gnocchi!
For the Gnocchi
2 pounds whole baking potatoes
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt
For the Vodka Sauce
1/4 cup olive oil
3 teaspoons butter
1 cup finely diced yellow onions
2 garlic cloves, minced
1 pint heavy cream (can use half-and-half or light cream)
One 8-ounce can peeled tomatoes, chopped
One 8-ounce can tomato sauce
1/2 cup vodka
1/3 cup chopped fresh parsley
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
- Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don’t have a ricer, don’t worry; just mash the potatoes by hand using a fork.
- Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
- Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1-inch diameter. Repeat.
- Cut the tubes of dough into 1-inch long pieces. Repeat until all the dough is cut. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic bag or cook it.
- To cook the gnocchi, in a large pot bring 5 quarts of salted water to a boil. Gently add the frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.
- To make the sauce, in a medium saucepan, heat the oil and butter over medium-high heat. Add the onions and garlic, and cook, stirring, until the onions become translucent, 5 to 7 minutes.
- Add the cream, tomatoes, tomato sauce, vodka, and parsley. Bring sauce to simmer, stirring frequently, for 8 to 10 minutes. Stir in the cheese until blended. Add salt and pepper to taste.
- Serve the sauce immediately over gluten-free gnocchi. The sauce will keep in the refrigerator for up to 5 days, or you can freeze the sauce for up to 3 months.
Wed, January 4, 2012
by Maureen Stanley filed under