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  • Tag: Gluten Free Gnocchi

    • Gluten Free Potato Gnocchi

      Posted at 11:37 pm by Got No Thyme for Gluten
      Feb 12th

      20180210_202927Quick post today. This is to go with the Chicken Gnocchi Soup recipe from a few post back. Sometimes it is hard to find a good premade gluten free gnocchi. The brand I mentioned in the post is becoming harder to find these days, so here is a recipe to make your own. I love this recipe. They come out light and fluffy, like a good gnocchi should. It should be like biting into little clouds. So good! Obviously freshly grated Parmesan is better, but when I made this a few nights ago I used the stuff you find on the shelf in the grocery store, because that is what I had around the house. It worked just fine. Sometimes you just have to work with what you have in your pantry! Hope Monday has been treating you well! Enjoy they recipe!

      Gluten Free Potato Gnocchi
      Dough
      1 pound Yukon Gold Potatoes (peeled, cooked, mashed and completely cooled)
      ¼ cup Garbanzo Bean Flour
      ½ cup Potato Starch (not Potato Flour)
      ¼ cup Parmesan Cheese, grated
      1 pinch Ground Nutmeg
      2 Egg Yolks
      ¾ t Salt

      Instructions
      In large mixing bowl add mashed potatoes, garbanzo bean flour, potato starch, Parmesan, nutmeg, egg yolks and salt. Mix until just incorporated. Pour mixture out on a counter lightly dusted with potato starch. Kneed the mixture to make very soft, but not sticky, dough. If it gets sticky kneed in more potato starch, a little at a time just until dough is no longer sticking to your hands.
      Dust counter with potato starch again. Divide dough into four equal pieces. Take first piece and roll it into a long cylinder about as thick as your finger. Roll from the center of the cylinder to get an even tube shape. Cut into 3/4 inch segments. To make the traditional ribbed shape, lay a fork on the counter with the tines down. Roll each segment down the tines of a fork. Fork step is optional, if you are in a hurry. Repeat with other three sections of dough.
      Lightly dust a sheet pan with potato starch. Place cut gnocchi on sheet pan, cover with plastic wrap and refrigerate until ready to cook.
      In batches, drop gnocchi in large pot of salted boiling water, careful not to over crowd the pot. As the gnocchi float to the surface, transfer with slotted spoon to strainer. When all gnocchi are cooked, add them to soup or sauce of your choosing. Enjoy!

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free From Scratch, Gluten Free Gnocchi, Gluten Free Italian, Gluten Free Recipes, Gluten Free Soup
    • Chicken Gnocchi Soup

      Posted at 6:37 pm by Got No Thyme for Gluten
      Feb 8th

      20180208_124320.jpgWinters are short here in the south. The few times we do have icy weather everything shuts down. We simply close our doors and wait for it to melt. If there is a hint of precipitation during a cold spell the list of school and business closures becomes quite long. People panic, like they will be shut in for months, and go buy everything in the grocery store. For some reason people here love to buy milk during a storm; I have seen people out in the worst of the storm buying carts full of milk. Not sure what one does with nine gallons of milk but it must bring them some kind of comfort. I am sure it gives our neighbors to the north quite a chuckle. It should, it is silly how we react, it just happens so infrequently here that we are ill prepared. Personally, I enjoy the cold and I enjoy the days where things are closed down because that usually means time at home cooking some of my favorite foods! When the cold sets in it is time to cook soups, stews, braised meats with think rich sauces. I love it.
      There is nothing better on a cold winter day than a big bowl of hot soup. Here in our house we have really been on a soup kick lately. One of our favorites is Chicken gnocchi soup. It’s a cream based soup that I first had at a popular Italian restaurant chain. Their version is mostly a cream broth with little bits of vegetables, chicken and some gnocchi here and there. It’s good, but could be improved upon. I tend to like chunky soups, so my version has big chunks of vegetables and chicken with plenty of gnocchi! Best of all, it is gluten free. You can make your own gnocchi, or for a quick dinner you can get some pre-made boxed gnocchi. Not all gnocchi are gluten-free, so check ingredients. We found a brand called Delallo that has some great gluten free gnocchi, orzo and pastas. There are other brands on the market, but this is the one that we enjoy. One box is enough for one batch of soup for 4-6 people. When making soup you want everything cut to bite size chunks, it should fit on the spoon easily. Like I said I like chunky soups, so I cute large bite sized pieces that still fit on the spoon without hanging off.

      Chicken Gnocchi Soup (Gluten Free) serves 4-6 people
      3 T Butter
      2 T Olive Oil
      ¾ C Diced Onion
      ½ C Diced Celery
      ½ C Diced Carrot
      4 cloves Garlic
      4 C Chicken Broth
      1 ½ C Half-N- Half
      2 C Cooked Chicken (Shredded or Diced)
      1 box Gnocchi
      3 C Fresh Spinach
      2 T Chopped Basil
      1/3 C White Rice Flour
      Salt & Pepper to taste
      Parmesan cheese for garnish

      In a large pot heat butter and oil over medium heat. Add onion, celery and carrots. Season with salt & pepper. Add garlic. Cook until vegetables are tender, about 10 minutes, stirring often.
      Sprinkle flour over vegetables and stir. Cook 3 minutes, stirring often. Stir in chicken broth, one cup at a time. Add the half-n-half.
      Add cooked chicken and bring to a simmer. Let simmer 20 minutes.
      Season with salt & pepper.
      Cook gnocchi separately according to package directions. Once cooked add to the soup along with the spinach, simmer until spinach is wilted. Stir in chopped basil. Cook two minutes.
      Serve with grated or shaved parmesan cheese.

      Disclaimer: As an Amazon associate I earn from qualifying purchases. I get commissions for purchases made though links in this post.

      Posted in Recipes | Tagged Celiac Disease, Gluten Free, Gluten Free Chicken, Gluten Free Comfort Food, Gluten Free Community, Gluten Free Cooking, Gluten Free Food, Gluten Free Foodie, Gluten Free Foodie Talk, Gluten Free Gnocchi, Gluten Free Recipes, Gluten Free Soup
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