Gluten-Free Gnocchi "Whole30"
Ingredients
- 2 smallshallots
dioced
- 1 smallred pepper
diced
- 1 clovegarlic
minced
- 1 cantomatoes)
san marzano (d.o.p. preferred
- ¼ tspsea salt
- 5leaves basil
- 4 largerusset potatoes
peeled and cubed
- 2 largeeggs
beaten
- ¾ cpotato starch
- 2 tbspolive oil
- ½ tspblack pepper
- ¼ tspsea salt
- ¼ tspnutmeg
Directions
- 1
Peel and dice the potatoes and place in a pot with salted cold water. Bring to a boil and cook the potatoes until fork tender, about 10-12 minutes. Strain the potatoes and process through a ricer and into a large bowl. Set aside to cool.
- 2
Meanwhile, heat a saucepan on medium-high with 1 tbsp of olive oil. Sauté the shallots for 1 minute, then add the red pepper and garlic and continue to cook for 5 minutes stirring a few times. Add the canned tomatoes and basil, bring to a boil, then reduce heat and simmer.
- 3
Once the potatoes are cooled, season with salt, pepper and nutmeg. While stirring, add the beaten eggs and mix in until well incorporated. Add potato starch and lightly knead until all the starch is absorbed. Turn out onto your countertop and roll the dough into a 1/2 inch ribbons. Cut each ribbon into 1/2 inch portions of gnocchi. If you have a gnocchi board, then shape each piece and place onto a plate to dry out for 10-15 minutes.
- 4
Start a large pot of salted water to boil. At this point, you can blend the tomato sauce with an immersion blender, taste for seasoning and adjust as necessary. Cover and continue to simmer until ready to use.
- 5
Once the water begins to boil, heat 1 tbsp of olive oil on medium-high in a large sauté pan. Add gnocchi to the boiling water and cook until they float to the surface, about 60-90 seconds. Remove with slotted pan and shake off excess water. Place the gnocchi directly in the hot pan and shake vigorously to ensure they don’t stick. Cook until golden brown, and then gently stir in the tomato sauce and a few extra leaves of basil.
Gluten-Free Gnocchi "Whole30"
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About this Recipe
Dreaming of tender, pillowy gnocchi but need a recipe that's both gluten-free and Whole30 compliant? Look no further! This exquisite recipe delivers homemade gnocchi perfection, smothered in a rich tomato and red pepper sauce, ready to delight your palate.
What sets this gnocchi apart is its incredibly light and pillowy texture, achieved by carefully balancing starchy russet potatoes with potato starch for a wonderfully tender bite without any gluten. The vibrant sauce, made with quality San Marzano tomatoes, fresh basil, and aromatic shallots and garlic, creates a dreamy, irresistible complement to the delicate gnocchi.
Prepare for a truly comforting and satisfying meal. Each gnocchi offers a melt-in-your-mouth experience, perfectly coated in a bright, savory sauce that balances the sweetness of red pepper with the tang of tomatoes and fragrant garlic. This naturally gluten-free dish provides a wholesome indulgence that feels both special and incredibly satisfying, proving that healthy eating can be absolutely delicious.
While this recipe provides a fantastic foundation, you can subtly adjust the flavors of the sauce to your preference. For a bolder, more pungent sauce, a touch more minced garlic can be incorporated. If you prefer a slightly milder profile, you could use a bit less red pepper, letting the tomato and basil shine through even more.
This delightful gluten-free gnocchi is perfect for a cozy weeknight dinner or an elegant meal when you want to impress without compromising on dietary needs. Serve it as a stand-alone main course, or perhaps with a simple green salad for a complete and satisfying experience.