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Green Garden Gnocchi


Sustenance

13 - 12 - 18

Making a gluten-free gnocchi that rivals the Italian original proved to be a challenge but I believe I have totally nailed it! You’ll find this recipe to be the perfect blend of comfort food combined with a fluffy, pillowy texture.

Packed full of goodness, our Green Garden Gnocchi is a bright, zesty take on regular gnocchi, including nutrient-dense leafy greens, picked from easy to grow in pots or the garden. It still retains the gratifying nature of gnocchi, but with a beautifully light and airy texture!

Cook Time:

50 MINS

Serves:

2 PEOPLE

Ingredients

GNOCCHI



1 egg



250g potato (roasted in jacket in the oven)



1/4 – 1/2 teaspoon salt



100g ricotta cheese



2 tbsps white rice flour



1 tbsp chickpea flour



2 tbsps tapioca flour



1/2 cup freshly grated parmesan cheese



all-purpose gluten-free flour, for dusting the board



GREEN GARDEN SAUCE



Cavolo Nero – stalks removed and lightly steamed or boiled



1 raw clove of garlic



4 Tablespoons Olive oil



2 anchovies



Juice of 1 or 2 lemons (to taste)



Handful of parmesan



Salt and freshly cracked pepper – be generous with the pepper!


METHOD [GNOCCHI]

Roast potatoes in their skins for about 45 mins or until tender. Remove from oven and leave to cool. Once cooled, remove potato from jacket. Using a potato ricer, mince potatoes. If there is excess water, rest on a dishtowel to absorb. Top potato mixture with flour and salt. Break an egg into centre of potato mixture, add ricotta cheese and mix. Gently kneed gnocchi mixture ensuring all ingredients are mixed. Avoid over-kneeding, keep mixture airy and fluffy. If mixture still feels too wet, coat in rice flour. Roll mixture onto lightly floured surface. Roll into 1 inch balls. (You can use a fork to create ridges or indent gently with your thumb to add aesthetic.) Place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain well. Toss them in a bowl with Green Garden Sauce, coat thoroughly.

METHOD [GREEN GARDEN SAUCE]

Blend all ingredients in blender – I prefer a chunkier texture so only pulse – don’t do till smooth. Serve with a sprinkling of grated parmesan, and enjoy!

Sans Journal

Ingredients

GNOCCHI



1 egg



250g potato (roasted in jacket in the oven)



1/4 – 1/2 teaspoon salt



100g ricotta cheese



2 tbsps white rice flour



1 tbsp chickpea flour



2 tbsps tapioca flour



1/2 cup freshly grated parmesan cheese



all-purpose gluten-free flour, for dusting the board



GREEN GARDEN SAUCE



Cavolo Nero – stalks removed and lightly steamed or boiled



1 raw clove of garlic



4 Tablespoons Olive oil



2 anchovies



Juice of 1 or 2 lemons (to taste)



Handful of parmesan



Salt and freshly cracked pepper – be generous with the pepper!


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