Discover a delicious gluten free gnocchi recipe for your next meal. Enjoy gluten free meals without compromising on taste.
Enjoy Gluten-Free Gnocchi – A Tasty Alternative for Gluten-Free Eaters
Learn how to make your own Gluten Free Gnocchi with this easy recipe! This gluten free and vegan gnocchi is not only delicious, but it’s also a great money-saving option for those following a gluten free diet. You can find the full recipe in the book, “Delicious Gluten Free Meals”.
The book is available for purchase in the UK, USA, Canada, Australia, and New Zealand. If you’re looking for more gluten free tips, recipes, and life hacks, this recipe is a great place to start! Enjoy making this delicious dish at home with this simple and tasty recipe.
Whip Up a Batch of Gluten-Free Gnocchi Goodness!
Hi everybody welcome back to my channel where I’m showing you how to make recipes from my book delicious gluten-free meals and today we’re in the absolute basic chapter making one of my favorite go-to recipes and that is my gluten-free Noy now I love Noy but it’s really hard to find it gluten-free in the supermarket which is weird because.
It’s basically potato however I’m going to show you just how easy it is to make at home and actually this works out so much cheaper than buying it and it’s a really fun project you’ll find this recipe on page 30 four of my book so let’s get cooking now to start off with you want flowy potatoes so I always use Maris Piper or King Edward potatoes.
Which are my favorites and you want to put them in the oven to basically bake now these have been in the oven for about an hour and 20 minutes until you can push a knife through and they’re completely soft in the middle and then I left them to cool normally i’ say leave them to cool until you can touch them without burning yourself but I actually.
Made these last night so they are completely cool and at room temperature now the first thing we’re going to do is cut these open we only want the fles in the middle but I can highly recommend keeping the Skins pop them in the air fryer with a little bit of oil and they go so crispy and you can use them with dips or you can stuff them with whatever.
You like but anyway keep hold of the Skins don’t waste them but I’m going to scoop out the Flesh and I’m going to pop it into a pan cuz we’re going to mash it up so try and get as much of the flesh out as you can and don’t forget none of the skin just the flesh so I’ve got about five potatoes but obviously it depends on the size so.
If you have smaller ones they won’t take as long to bake and if you have bigger ones they might take a bit longer but as long as you have the right amount of potatoes Weight Wise that’s in the book then you’ll be okay okay once I’ve Got My Pan of potato fles I then need to mash it up now I’m going to do this with a potato masher.
Because that’s what I have but you could use a food proc processor you could use a potato ricer as long as you get it as mashed up as possible now I don’t know if I mentioned that this is also a great workout okay that’s nice and mashed up now this is the part where if this recipe was being made now this is the.
Part where if your potatoes were still hot I would tell you to leave that now to completely cool room temperature however as mine have been out overnight is absolutely fine for me to crack on and speaking of cracking the next thing you’re going to need is your egg goat yes that was a terrible joke I’m so sorry so we only need the yolks from.
These eggs but again I would say don’t waste the egg whites you can use them to make something like a lemon merang pie I’ve got an amazing Citrus merang pie in the book which is so good but yeah you can use them for other things you can add them to Omelet so just don’t throw them away they’ll keep in the fridge for a couple 4.
Days so I need to separate my eggs first so I’m going to do that here and this is the way that I find it easiest to do you can pour it through an egg separator you can sometimes pour it through your hands as well so you trap the yolk but to me that’s just the best way to do it and now I’m simply going to add my egg yolks into my potato.
Mix so I literally just pour this in and then I’m just going to mix that together and it will start to go kind of sticky now once you can see that that is all combined we’re going to add some gluten-free flour and I’ve just got plain gluten-free flour that I’ve measured out which I’m going to add to my.
Pan and this is why so many Noy recipes are not gluten-free because they add wheat flour however this one just uses a plain glutenfree flour br and it works like an absolute charm I’m just going to keep mixing this together until it kind of forms a smooth dough and once we get to that point I’m going to turn it out onto the work surface and knead it so.
I’m just going to start kneading this because wanted to find it a lot quicker and easier so once it’s starting to form a bit of a dough like this I’m going to turn it on to a work surface but first i’m going to flour it so that it doesn’t stick so I’m just using some extra flour to dust my work surface here and then I’m going to turn this dough onto the.
Bow now as I said before with gluten-free stuff you don’t have to worry about over needing because normally the worry with that is that you’re overworking the gluten but obviously there’s no gluten in this so you can knead it until it forms a nice smooth bow try not to add too much extra flour to the mix you just.
Want enough on here so that it doesn’t stick and that is our Noy dough ready so to make this easier I’m going to divide this into quarters and then I’m going to take one of the quarters and I’m going to roll it into a long sausage shape now we want it to be about 2 and 1/2 CM thick so that’s about an inch.
Once we have our sausage we’re going to cut that into inch long pieces which will basically be our Noy so I’m using a sharp knife just to make sure that it goes through nothing sticks and you can put a bit of flour on it if you want to make sure that nothing gets stuck to it so now we have these lovely little Noy shapes but if you want to make a more.
Traditional kny shape we’re going to take a piece and press our thumb into it like that so we’ve got a little dimple and then I’m going to turn it over and I’m going to roll it around this Fork so that it gets these cute little dimples don’t know why there’s just some something really therapeutic about doing.
This so I’ve got my little dimple do my little rolls it’s like a really mindful tasks to do in the kitchen I just love it okay once you’ve rolled out all your Noy You’re simply going to get a baking tray and a sheet of baking paper and then we’re going to lay all the Noy out on it now this needs to go.
Into the fridge and this is so that the Noy can chill nicely and firm up before it goes into the boiling water now if you want to freeze any Noy I recommend freezing it on the tray like this and then transferring that into a bag or a tub once it’s frozen so that it all doesn’t stick together okay that’s my Noy ready to go into the fridge and.
When it’s chilled I’ll show you how easy it is to cook so when your no is nearly ready get a pan of water add a good pinch of salt pop the lid on and let it come to the boil once your water is at a nice rolling boil get your Noy out of the fridge and then we’re just going to add them in pop the lid back on and wait.
Until they start floating so now we can see they’ve literally been on 2 minutes and they’re all floating to the surface which means they’re ready I’m going to use my slotted spoon to remove them into a bowl so I can coat them with sauce and tuck in just look at that steaming beautiful.
Bowl now I’ve got a really simple sauce to go with this Noy and it’s actually in my book so a few pages before this recipe you’ll find my arabiata sauce and this is a lovely Rich tomatoey spicy sauce and it’s so good and I’ve got leftovers from the other night so I’m going to stir this to through my Noy now and then serve up.
With a bit of gred cheese and sometimes with a recipe like this Simplicity is best I’ve got a few Noy recipes I’ve got one which has a Sade butter in it which is amazing I’m ready in just a few minutes I’ve got my Noy Alan normal which is a tomato obene dish and I’ve got a really indulgent bacon and Bre Noy if you want something.
A bit special and of course I’ll finish that off with some Parmesan and there is one bowl of steaming pillowy potato goodness I cannot wait to tuck into this I hope this is showing you how easy it is to make your own Noy and if you make a big batch you could double or even triple the quantities in the book and you can.
Freeze it and then you can store it separately and defrost it when you want it or cook it from Frozen and it’s just the perfect quick and easy meal if you like this recipe and you want to see more like this hit subscribe and watch the rest of the playlist where I’m showing you how to make recipes from delicious greenfree meals I’ll put.
Everything you need to know in the description down below and if you have bought the book please do leave a review because it does mean a lot I’m gonna go and enjoy this delicious bowl of Noy and I’ll catch you again soon bye
