GF Potato Gnocchi w/ Oven Baked Tomato Sauce

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Gluten Free Potato Gnocchi

Yield 6

Author Lucy Tweed

Prep time

1 H & 45 M

Total time

1 H & 45 M

light and fluffy... basically a comforting edible cloud of love

Ingredients

Dough

• 1 ½ kg large floury potatoes - like Sebago or Desiree
• 2 eggs, lightly beaten
• 350g gluten-free plain flour, plus extra to dust

Oven Baked Tomato Sauce

• 1 punnet or truss of cherry tomatoes, halved
• 2 tbsp olive oil
• 6 cloves garlic, finely sliced
• 1 can crushed tomatoes
• 1 can baby Roma tomatoes
• 1/2 can water
• 6-8 fresh basil leaves
• 1/2 tsp sugar (optional)
• 1-2 tsp red wine vinegar, to taste
• Freshly cracked black pepper, to taste
• Parmesan cheese, for serving
• Salt, for seasoning

Instructions

Dough

1. Preheat the oven to 180°C. Pierce the skin of the potatoes all over and place them on a tray. Roast for 1 hour, or until tender and the skin is wrinkly.
2. Cut the potatoes in half and allow the steam to escape. Once cool enough to handle, use a potato ricer, masher, or food mill to mash the potatoes evenly and finely.
3. Place the mashed potato in a flattish mound on a clean kitchen bench. Gradually sprinkle gluten-free flour over the potato and gently fold it in with your hands or use a bench scraper to chop and fold the flour into the potato.
4. When half the flour is incorporated, create a well in the centre of the mixture and pour in the beaten eggs. Chop and fold the egg into the potato mixture, working quickly to prevent the egg from escaping.
5. Continue adding the flour, gently chopping and folding until the dough comes together. Be careful not to overwork the dough; it should remain light and fluffy.
6. Once the dough forms a smooth, soft mound, cover it with a cloth and set it aside.
7. Dust your work surface with gluten-free flour or cornflour. Break off small portions of dough (about ½ cup at a time) and roll them into long sausage shapes about 2 cm thick.
8. Using a knife or bench scraper, cut the dough into small gnocchi pillows. You can choose to cut them straight or on the diagonal. If desired, press a fork lightly against each gnocchi to create ridges.
9. To cook the gnocchi, bring a large pot of salted water to a rapid boil. Add the gnocchi in batches (10–15 pieces at a time). Once the gnocchi float to the surface, cook for another minute before removing them with a slotted spoon. Ensure the water returns to a rapid boil before adding the next batch.
10. Alternatively, for crispy gnocchi, heat olive oil in a frying pan over medium-high heat. Add gnocchi in a single layer and fry until golden on all sides. If the gnocchi are large and need further cooking, add a couple of tablespoons of water, cover with a lid, and steam until cooked through.
11. Serve with your favourite sauce or toss with butter, herbs, and cheese.

Oven Baked Tomato Sauce

1. Preheat the oven to 200°C. In a large deep baking dish, place the halved cherry tomatoes. Drizzle with olive oil and add the finely sliced garlic. Season well with salt, then toss to combine.
2. Roast in the preheated oven for 25-30 minutes, or until the tomatoes have softened and the garlic begins to turn golden.
3. Remove the dish from the oven and carefully add the crushed tomatoes, baby Roma tomatoes, water, and basil leaves. Stir well to combine.
4. Return the dish to the oven and roast for another 25 minutes, allowing the sauce to thicken and the flavours to meld.
5. After roasting, remove the dish from the oven. If your baking dish is deep enough, carefully blend the sauce with a stick blender (remove the basil first), blending just enough to emulsify and create a rich, thick sauce. It doesn’t need to be fully smooth. If you don't have a stick blender of you've wisely decided it's too dangerous, then mashing with a fork or potato masher is a great option.
6. Season the sauce with a pinch of sugar, red wine vinegar, and cracked black pepper. Taste and adjust seasoning if necessary.
7. Keep the sauce warm until the gnocchi is ready. Add each batch of freshly cooked gnocchi to the sauce, stirring to coat. Sprinkle with a light layer of Parmesan cheese with each addition.
8. Serve immediately with a fresh salad on the side.

Hints

To freeze, arrange gnocchi in a single layer on a tray and freeze until solid. Then transfer to a bag for storage, up to 3 months.

Gnocchi can be cooked directly from frozen.

If frying, avoid lifting gnocchi with a spatula until they naturally release from the pan to prevent breaking.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.