We offer FREE UK mainland delivery on orders over £40. More info...

Gluten Free Quinoa Flour - Potato & Carrot Gnocchi

December 14, 2015

Gluten Free Quinoa Flour - Potato & Carrot Gnocchi

Making gnocchi is surprisingly easy, and it seems odd that so few people make them.  These simple gnocchi are made with a mixture of potato and carrot and bound with quinoa flour.  

Next time you have potatoes add a few extra to the pot for gnocchi.

Serves 2 - makes about 25 gnocchi - Preparation time – 40mins

Ingredients

  • 350g potato (2 medium) – peeled and cut into quarters
  • 125g carrots (2 small)  – peeled and cut into chunks
  • 60g Clearspring Quinoa Flour – plus extra for dusting
  • Salt and pepper to taste

Method

  1. Place the potato and carrots into a pan of boiling water and simmer for about 20 minutes until cooked.
  2. Drain the potato and carrots, give them a shake to remove as much of the cooking water as possible, and leave in the sieve to dry and cool.
  3. Once dry place in a bowl and chop then mash until smooth, or pass through a potato ricer.   
  4. Season then add about 2/3 of the quinoa flour and work it in using your hands.   Add as much flour as you need to make a smooth dough that stick together.
  5. Once you have a dough roll the gnocchi into small balls – about the size of a cherry tomato – then slightly squash them on either side with a fork to make the characteristic shape and ridges.  Place the gnocchi on a tea towel that has been dusted with flour.
  6. To cook bring a large pan of water to a gentle simmer, drop the gnocchi into the water in batches, then, once they rise to the top, scoop them out with a slotted spoon and place on a clean tea towel to drain.
  7. Serve immediately with your favourite sauce.

Notes

  • If you use leftover potatoes dry any moisture off before you mash them.
  • Uncooked gnocchi will keep for a few days in the fridge in a covered container, or can be frozen.
  • These are equally good fried or roasted in olive or coconut oil.  
  • These are more fragile than traditional gnocchi, make a few extra in case some disintegrate whilst cooking.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.





Also in Recipes - Vegan, Macrobiotic & Japanese

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading

Berry & Banana Breakfast Parfait with 5 Grains
Berry & Banana Breakfast Parfait with 5 Grains

February 22, 2017

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Continue Reading

King Coco Smoothie with Coconut Water, Green Tea & Nectarine
King Coco Smoothie with Coconut Water, Green Tea & Nectarine

February 22, 2017

Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.

Continue Reading