GLUTEN-FREE CHICKPEA GNOCCHI
How to make fluffy ricotta gnocchi that's also gluten-free? The secret is chickpea flour! These tender Italian dumplings are a cinch to make -- zero rolling, shaping or resting time required. It's great fun to pipe the dough into the pot; if you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
- Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
- Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
- Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
- Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
- Spoon some of the butter and sage mixture over each bowl and serve warm.
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Pappu Gaming
[email protected]These were a bit too salty for my taste, but they had a good texture. I might try using less salt next time.
Annabelle hughes
[email protected]These were really good! I followed the recipe exactly and they turned out perfectly.
Sudiksha's Dangol
[email protected]I made these for a potluck and they were a big hit! Everyone loved them, even the people who are not gluten-free.
Polly Austin
[email protected]These were amazing! I served them with a pesto sauce and they were a hit with my friends.
Emma Roseville
[email protected]These were a bit too soft for my taste, but they had a good flavor. I might try cooking them for a little longer next time.
Debra Bulmer
[email protected]I've made these several times now and they are always a hit! They are so easy to make and they are so delicious.
farhad jani
[email protected]These were so good! I loved the texture and flavor. They were perfect with a simple tomato sauce.
Elisa Sparkman
[email protected]These were a little bland for my taste, but they had a good texture. I might try adding some more herbs or spices next time.
love power
[email protected]These were really easy to make and they turned out great! I served them with a simple tomato sauce and they were a hit with my family.
Yoseph Tesfaye
[email protected]Delicious! I made these with a roasted red pepper sauce and they were amazing. Will definitely make again.
sof
[email protected]These were a bit too dense for my taste, but they had a good flavor. I might try using less chickpea flour next time.
Linda Marquez
[email protected]I made these for a party and they were a big success! Everyone loved them, even the people who are not gluten-free. They are easy to make and so flavorful.
Mark Opondo
[email protected]These were delicious! I followed the recipe exactly and they turned out perfectly. I served them with a pesto sauce and they were a hit with my family.
just a guy nothing
[email protected]My husband and I loved these. We used half almond flour and half coconut flour. The texture was perfect, and they held together well. We served them with a simple tomato sauce and Parmesan cheese. Will definitely make again!