For the Gnocchi: 1-1/4 cups ricotta cheese 1/4 cup thawed frozen spinach, squeezed dry and chopped 1 large egg yolk 1 whole egg 1 Tablespoon olive oil 2-1/4 cup gf flour 1/2 cup cornmeal 1 Tablespoon salt 1/2 teaspoon freshly ground white pepper
For the Sauce: 4 parsley sprigs 3 celery leaves 2 bay leaves 3 Tablespoons extra-virgin olive oil 1 small onion, diced 2 garlic cloves, peeled and minced 4-14.5 oz. cans of whole, peeled tomatoes with juice Kosher salt to taste
Garnish: 1/2 cup freshly grated Parmesan cheese
Make the Gnocchi Dough: Place the ricotta, spinach, egg yolk, whole egg, and olive oil in a food processor and process to a paste. Add the gf flour, cornmeal, salt and white pepper and process until the mixture comes together to form a ball. Invert the work bowl, dropping the dough onto a gf floured surface. Knead briefly. Place the dough in a bowl and cover with plastic wrap. Let stand at room temperature for 20-30 minutes.
Make the Sauce: Prepare a bouquet garni by tying together the parsley, celery leaves and bay leaves. Set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until very tender. In a food processor, puree the tomatoes. Add the tomatoes and bouquet garni to the onion mixture; stir to blend. Bring the tomato mixture to a simmer; simmer 15-20 minutes or until the sauce is slightly thickened. Discard the bouquet garni and adjust seasonings to taste with salt. Keep warm over low heat.
Make the Gnocchi: Cut the dough into 10 equal pieces. On a lightly floured surface, using both hands, roll out each piece of dough into a 1/2 inch rope. With a knife, cut the rope into 1/2 inch pieces. Roll each piece against the tines of a fork while pressing a small dent on the opposite side with your finger. Set the gnocchi on a lightly gf floured baking sheet until ready to cook.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring until they rise to the surface, about 2-4 minutes. They should hold a firm shape and be chewy. Drain the gnocchi and divide them among 8 shallow pasta bowls. Pour 1/2 cup of the hot tomato sauce over each portion and garnish with freshly grated Parmesan cheese.
We used The Gluten Free Pantry's Country French Bread mix flour for the gf flour in this recipe (www.glutenfree.com).
You will have about 1-1/2 to 2 cups of tomato sauce leftover. This can be passed around the table for those who would like more sauce or you can easily freeze the sauce in an airtight container for up to 3 months.