Gnocchi and history
Gnocchi is a potato dumpling that was crafted in the Roman regions of Italy more than 2,000 years ago. Each region of Italy has since adopted its own unique preparation of the small dumpling. Today variations of the original semolina based predecessor of Roman times (with or without the inclusion of eggs) still exist with classics like oven-baked gnocchi alla romana and Sardinia’s malloreddus. The use of potatoes in gnocchi is a relatively new innovation that happened after the potato found its way to Europe in the 16th century. Potato gnocchi are popular in the regions of Abruzzo, Friuli-Venezia Giulia, Veneto, and Ciociaria. As with other mashed potato dumplings, potato gnocchi are best prepared with dry starchy potatoes which will help keep their texture light.
With the increasing prevalence of Celiac disease, Chef Ric Orlando has developed a flourless version of the Italian classic.
Gluten Free Gnocchi
Yes you can! Gnocchi are simple potato dumplings, easily made gluten free! The most important aspect of good gnocchi is the cooking of the potatoes! If you boil them, they will absorb lots of water. Who wants a soggy potato? Baking them will concentrate the starches and keep your gnocchi together!
I like my Gnocchi to have a little spring and chew to them, and these will. I don’t like super dense leaden gnocchi – on one end of the spectrum, but I HATE the little airy pillows that are referred to as gnocchi on so many menus even more. Gnocchi are “Piatti Povere” or poor people’s dish —designed by Nonni, Italian grandmothers, to fill you up cheaply! They need a little body.
Here are two sauces that work well with these hearty potato gnocchi:
Tomato Butter Glaze
1 small can plum tomatoes, squished through your fingers, juice reserved
Olive oil
2 cloves garlic, peeled sliced thinly
2 tablespoons onion, diced small
Italian parsley, chopped
3 tablespoons butter
Grated Grana Padano or Reggianato cheese
In a heavy skillet heat the olive oil. Add the onions and sprinkle with a pinch of salt. When the onions are beginning to become golden, add the garlic and cook until it gets a little golden color as well. Add the tomatoes and their juice all at once and cook at a nice brisk simmer for 15 minutes or until the liquid is reduced by half. Taste. Add salt and a little crushed pepper to taste. When ready to serve toss cooked hot gnocchi with the warm sauce, add the butter, a handful of chopped parsley and more cheese. Toss to coat.
Charred Tomato Amatriciana
6 medium ripe tomatoes
Olive oil
1 onion, cut into thin, short strips
2 cloves garlic, minced
2 strips bacon, pancetta or guanciale, diced
Chopped parsley
Salt
Crushed red pepper
Pecorino cheese
Preheat oven to 400. Remove the cores from the tomatoes. Put tomatoes on a cookie sheet and bake for 10-15 minutes, until softened but not mush. Remove from the oven and, using a blow torch, burn all of the skin until it is black and peeling. Use a heavy skillet here, not a pot. Add some olive oil and add the bacon. Cook over medium low heat until golden. Keep the fat in the pan. Add the onions and sprinkle very lightly with salt. Caramelize, about 5 minutes. Add the garlic and cook until golden. Add a pinch of crushed pepper to taste. Add all of the tomatoes and any accumulated juices. Turn heat to high. Using a spoon, break up the tomatoes as best as you can. Cook for 4-5 minutes to “melt” and fold in lots of parsley. Toss with the cooked gnocchi. Add plenty of cheese. Serve hot!
Gluten Free Gnocchi
By Published: April 17, 2013
- Yield: 6-8 Servings
- Prep: 20 mins
- Cook: 60 mins
- Ready In: 1 hr 20 mins
Ric Orlando's gluten free variation of the Italian classic. Dress up the cooked gnocchi with either of chef Ric's sauce recipes from above
Ingredients
- 1 pound potato meat from baked potatoes
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 egg
Instructions
- You’ll need about 5 or 6 large russet or Yukon gold potatoes to yield 1 pound of "meat".
- Bake for 35-40 minutes or until cooked through.
- When cool enough to handle, cut in half and scoop out the cooked potato meat.
- It is best to press the potato through a ricer or food mill. If you don't have one, put the potatoes in stand mixer and mix until there are NO LUMPS.
- Put all of the ingredients in a mixer in order, one at a time and blend to make a smooth dough or work it on a rice floured surface by hand
- Divide the dough into 3 balls.
- Use rice flour on your surface and using your hands roll out into a ½” thick tube (it takes a little working of the dough but just think of Play-Dough).
- There is no gluten so you can't over work the dough. Just keep working it until you have a nice smooth tube.
- Cut into ¾ inch lengths and blanch in boiling, salted water.
- Once boiled, coat with a little oil and store up to 4 days refrigerated, or freeze indefinitely.
- Course: Entrée