pasta - potato gnocchi

By tinathorn

Ingredients

• 4 c peeled and cubed potatoes
• 2 c rice white flour
• 1/4 tsp xanthan gum (optional)
• 2 large eggs, beaten
• 3 1/2 c heavy whipping cream
• 1/2 c dry white wine*
• 4 oz firm, crumbled Gorgonzola cheese
• 2 tbsp grated Parmesan**
• 1 tsp brown rice flour
• 1/2 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh minced parsley

Details

Adapted from glutenfree.answers.com

Preparation

Step 1

Add potatoes to a large pot of water, bring to a boil, and cook until tender, about 13 minutes. Drain and set aside to cool.

There are four different types of gorgonzola cheese. You want to use one that is aged for a longer period of time, not a young, soft variety. In order of how long they are aged, the four types of Gorgonzola are Dolce, Natural, Mountain, and Picante. The longer they age, the firmer they become.

To make the gluten-free gnocchi: Once cooled, push the potatoes through a ricer into a large bowl. (If you do not own a ricer, you may press the potatoes through the fine holes of a colander. However, this is a lengthy and strenuous task.)

In a separate bowl, whisk flour and xanthan gum together and sprinkle over riced potatoes. Using your hands, mix and knead the mixture until a dough forms.

Working in batches, roll scoops of dough into 1/2-inch round logs.

Cut each log into 3/4-inch pieces.

If desired, flatten each piece out slightly, and then roll them into a shell form, as seen in the photo above. (Optionally, you can just roll them into an oval shape or keep them as they are. However, they hold more sauce when rolled.)

If desired, using the tongs of a fork, mark each gluten-free gnocchi with lines. (You can make the markings all around the gnocchi or just the tops and sides.)

To make the sauce: In a saucepan, bring the cream to a boil over medium-high heat. Cook and stir occasionally until it thickens and reduces, about 30 minutes.

Remove from heat and whisk in gorgonzola and parmesan cheeses, salt, and pepper. Whisk rapidly until the cheeses melt. If you need to reheat it, do so over a low temperature.

Add a splash of oil to a large pot of water, bring to a boil, add gnocchi, and cook for about 5 minutes or until your desired tenderness.

Pour Gorgonzola sauce over individual portions of gluten-free gnocchi and garnish as desired.

* Dry white wine varieties include Chablis, Chardonnay, and Sauvignon Blanc.

**Fresh parmesan cheese is gluten-free. However, if you use the shaker variety, note that Kraft's parmesan cheese is gluten-free. Kraft lists all gluten containing ingredients on their labels.