In this class you will learn how to make an Italian classic, gnocchi, gluten-free. Gnocchi are bite-size dumplings that are boiled and then sauced. This class will focus on Potato Gnocchi with an added recipe for Ricotta and Spinach Gnocchi with Gorgonzola Cream Sauce.

Ingredients:

• 2 lbs. Russet potatoes
• 1-3/4 cups gf flour* (We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour)
• 1 teaspoon salt

Preheat an oven to 450 degrees F. Place whole potatoes in the oven and bake for one hour. Remove the potatoes with an oven mitt and peel away the skins with a paring knife while holding them with the mitt.
Place the potatoes one at a time in a large bowl and mash until all lumps are smooth or use a ricer. Let the potatoes cool for about 15-20 minutes.

About the flour: Our gnocchi very much like traditional gnocchi with wheat flour. You can try this recipe with other gluten-free flour formulas, but you may get different results. Sprinkle the flour and salt over the mashed potatoes and mix into a smooth dough. If the mixture is too sticky, add a little more flour. Knead as little as is necessary to get a soft dough that holds together.

Divide the dough into four equal parts. Beginning with one fourth of the dough, form it into a large oval, like a thin football, then roll it with your hands into a long rope about 3/4 inch in diameter.
The dough should hold together while rolling it out. If it does not, try adding a little more flour. Our dough was soft and held together beautifully. Cut the dough rope into 1" pieces with a sharp knife.

Gnocchi should have grooves on the outside and be slightly indented on the underside. In this way, the gnocchi retain sauce. To create the grooves, hold a piece of gnocchi in one hand and press the gnocchi into the tines of a fork to imprint. Press slightly on the other side to create a slight pocket. Continue this process for all pieces.

Set a large pot of salted water over high heat and bring to a boil. Reduce heat so that the water remains at a low boil. Add about one half of the gnocchi and cook until they rise to the top of the water, about 2 minutes. Remove them with a slotted spoon to a bowl or serving plates.

Step 6. Saucing

Simply add any one of numerous sauces to just boiled gnocchi; gently toss and serve.

Sauce Recipes:

Pesto

• 4 large garlic cloves, minced
• Kosher salt
• 2 cups loosely packed fresh basil leaves and flowers
• 1/2 cup extra-virgin olive oil
• 1/2 cup pine nuts

Grind the minced garlic, salt, basil and pine nuts into a paste in a food processor. With the machine on, drizzle the oil and process to a paste. Adjust the seasoning with salt to taste. Stir the pesto just before serving.

Cheese and Herbs

• 6 Tablespoons butter
• 12 fresh basil, or sage leaves or a small handful of fresh tarragon
• 1/2 cup grated Parmesan cheese

Melt the butter in a small skillet and add herbs. Remove the pan from heat and set aside. Add cheese to herb butter mixture just before tossing with gnocchi.

Pancetta and Cheese

• 1 Tablespoon olive oil
• 4 ounces pancetta, chopped
• 1/2 cup grated Parmesan cheese

Heat a small skillet over medium-high heat and add oil. When oil is hot, add pancetta and sauté until crisp. Toss with cheese and toss with gnocchi.

Ricotta and Spinach Gnocchi with Gorgonzola Cream Sauce

These gnocchi are a bit easier to make because there are no potato baking, ricing or imprinting steps. Simply blend all ingredients together, form into small ‘footballs’ with your hands and boil, then sauce.

Ingredients:

• One 10 oz. Package of frozen spinach
• 2 Tablespoons unsalted butter
• 1 Tablespoon minced onion
• 3/4 cup gf ricotta cheese
• 3/4 cup gf flour
• 2 egg yolks
• 1/2 cup Parmesan cheese
• Salt
• Fresh grated nutmeg
• For cream sauce:
• 3/4 cup cream
• 2 Tablespoons unsalted butter
• Salt
• 1-1/2 ounces Gorgonzola cheese, crumbled
• Fresh ground black pepper

Directions:

Bring a pot of water to a boil and add spinach. Cook for 5 minutes and drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Melt the butter in a small skillet over medium heat. Add the onion and cook for 2 minutes until softened. Add spinach, toss and cook for about 2 more minutes. Transfer to a bowl. Add the ricotta, flour, egg yolks, Parmesan, 1/4 teaspoon salt and nutmeg and mix until all is blended. Roll small pieces of dough between your hands to form little footballs. Dust your hands with a little flour to prevent sticking.

Place gnocchi in boiling salted water until they float to the top. Remove with slotted spoon.

For cream sauce:

Add 1/2 cup cream and butter to a skillet over low heat until the mixture begins to simmer. Turn off heat. Add the boiled gnocchi to the skillet and add the remaining cream, gorgonzola, and fresh ground pepper. Let cook over low heat until all is heated through, about 2 minutes. Serve immediately.

- Chef Jessica