Gnocchi with Cream or Tomato Sauce

TrueCeliac recipes maintain best practices to ensure complete avoidance of any gluten contamination. Instead of relying on store-bought ingredients, we meticulously craft every component from scratch. Whether it's chocolate, peanut butter, potato starch or any other product used in our recipes, we begin with raw ingredients that are responsibly sourced and cleansed with the TrueCeliac food wash before being processed or prepared.

Gnocchi with Cream or Tomato Sauce

Note: To ensure complete avoidance of gluten contamination, it's essential to source potatoes from non-contaminated environments. Thoroughly wash them before use. Additionally, consider making your own gluten-free flour blend or sourcing certified gluten-free flour to avoid any risk of cross-contamination.
If you are highly sensitive to trace amounts of cross contamination, it’s advisable to avoid the use of store bought seasonings.

Ingredients:
For the Gnocchi:
1 kg (about 2.2 lbs) potatoes washed and peeled
200-250 grams (about 1 1/2 - 2 cups) gluten-free flour blend, plus extra for dusting
1 teaspoon gluten free salt
For the Cream Sauce:
250 ml (1 cup) heavy cream
50 grams (1/4 cup) unsalted butter
2 cloves garlic, minced
Gluten free salt to taste
Fresh parsley, chopped (for garnish, optional)
For the Tomato Sauce:
500 grams (about 2 cups) diced tomatoes
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh basil
1 teaspoon fresh oregano
Gluten free salt to taste
Fresh basil leaves, chopped (for garnish, optional)

Instructions:
Begin by boiling the potatoes in a large pot of water until they are fork-tender, about 20-25 minutes. Drain the potatoes and let them cool slightly.

Once cooled, mash the potatoes using a potato masher or potato ricer until smooth and lump-free.

In a large mixing bowl, combine the mashed potatoes, gluten-free flour blend, and salt. Mix until a dough forms. Be careful not to overmix.

On a lightly floured surface, divide the dough into several portions. Roll each portion into a long rope, about 1 inch thick.

Using a sharp knife, cut the ropes into small pieces, about 2 centimeters long. Use a fork to make indentations on each piece to create the traditional gnocchi shape.

Bring a large pot of salted water to a boil. Working in batches, carefully drop the gnocchi into the boiling water. Cook for about 2-3 minutes, or until they float to the surface.

While the gnocchi are cooking, prepare your desired sauce. For the cream sauce, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and simmer until slightly thickened, about 3-4 minutes. Season with salt to taste.

For the tomato sauce, heat olive oil in a separate skillet over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Add the diced tomatoes, basil, oregano, and salt. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Once the gnocchi are cooked, use a slotted spoon to transfer them to the skillet with your desired sauce. Toss gently to coat the gnocchi evenly.

Serve the gnocchi hot, garnished with chopped parsley for the cream sauce or fresh basil leaves for the tomato sauce, if desired.

Enjoy your gluten-free gnocchi with cream or tomato sauce, made with care and attention to detail to ensure a delicious completely gluten free meal.