Tag Archives: gnocchi

Vegan Grain-Free Sweet Potato Gnocchi with High-Protein Pesto

Gnocchi is one of those dishes that seems too intimidating to make at home; yet, it’s actually quite simple. What makes this gnocchi particularly special is that it’s high in protein, vegan, grain-free and seriously delicious. You won’t find 00 flour or white potatoes here, instead a blend of sweet potato, chickpea flour and almond flour is the base of this gnocchi.  Regardless if you subscribe to a gluten-free or vegan lifestyle, this recipe is satisfying, tasty, filling and will leave you feeling like an accomplished home cook. It’s paired with a fibre-rich and high-protein pesto, that seamlessly incorporates cannellini beans, along with basil, walnuts and olive oil, for a creamy, smooth consistency.

Vegan Gluten-Free Chickpea Flour Gnocchi with High-Protein Pesto


Prep Time:
 30 minutes
Cook Time: 1 hour
Total Time: 1.5 hours

Ingredients:

Gnocchi:
2 sweet potatoes (1 ½ lbs)
1 ½ cups chickpea flour + dusting
½ cup almond flour
¼ cup brown rice flour
¾ tsp sea salt

Pesto:
2 cups basil
½ cup cannellini or navy beans
¼ cup toasted walnuts
1 garlic clove
1 Tbsp lemon juice
½ tsp sea salt
½ cup extra virgin olive oil
Water to thin out

Directions:

Gnocchi:
1. Preheat the oven to 400°F.
2. Puncture around the skin of the sweet potatoes with a fork, place on a baking sheet lined with parchment paper and roast in the oven for 40 minutes.
3. Allow the sweet potatoes to cool slightly, then discard the skin and scoop the inside of the sweet potatoes into a bowl.  Add 2 cups of chickpea flour, almond four, brown rice flour and sea salt and start to combine all ingredients together with your hands into a ball.
4. Flour your working surface and place the ball on top, begin to knead it well for about 3 minutes, form it back into a ball and cut it into 4 even pieces.


5. Roll each quarter of dough into a long log, then cut it into 1 inch pieces. Repeat with each piece of dough.
6. If you like, you can roll the gnocchi on the back tines of a fork to create those grooves (optional).
7. Place a large pot of water on the stove, salt it and allow it to come to a boil.
8. Once boiling, add a few pieces of gnocchi with a slotted spoon, careful not to overcrowd. Once they float to the top, take them out with a slotted spoon and place on a plate or in a colander.  If the gnocchis stick together in the water, stir the water (we prefer to use chopsticks when stirring).

Pesto:
1. Combine all pesto ingredients in a food processor or blender.  Blitz until you have a creamy consistency.

Assembly:
1. Once all the gnocchi is cooked, heat a skillet over medium heat and add a good glug of extra-virgin olive oil.
2. Toss the gnocchi in the oil so they lightly brown.  Once browned, place in a large bowl with the protein-packed pesto.
3. Scoop out a serving, and enjoy.

For more hearty, good-for-you dinner ideas that still taste indulgent, we know you’ll love these 15 Dairy-Free Pasta Recipes That Are Extra Creamy and these Satisfying Weeknight Recipes Where Vegetables Replace Carbs.

The Creamy Gluten-Free Kabocha Squash Gnocchi You’ll Crave This Fall

Gnocchi always sounds like one of those challenging homemade meals, when in reality it’s pretty simple to make, and you will certainly feel like an accomplished home-chef once you prepare it! What’s so special about this particular gnocchi is it uses nutrient-rich Japanese kabocha squash instead of the typical white potato, adding gorgeous colour, bold flavour and a natural sweetness you often don’t find in the traditional version of this dish. This recipe is also completely gluten-free, there is no white flour here; rather a delightful mix of brown rice flour and buckwheat flour. Pairing it with a garlic sage cream sauce makes this meal complete!

Creamy Gluten-Free Kabocha Squash Gnocchi

Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4

Ingredients:

Gnocchi:
3 cups kabocha squash, peeled and cut into large cubes
1/2 cup brown rice flour + extra for rolling
1 cup buckwheat flour
1 egg
1/2 cup Parmesan cheese, grated
1/2 tsp sea salt

Cream Sauce:
3 tsp tapioca starch
3/4 cup plain, unsweetened almond milk or dairy milk
2 Tbsp butter
2 cloves garlic, minced
8 fresh sage leaves
1/2 tsp lemon juice

Directions:

Gnocchi:
1. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won’t do the trick). Once peeled, cut into large pieces, steam it until it’s soft and a fork can easily puncture through the squash pieces.
2. Mash it by hand or in the food processor and allow it to cool.
3. Once cooled, mixed the squash mash with brown rice flour, buckwheat flour, an egg, cheese and salt. Use your hands to combine and form a dough.
4. Flour a clean surface with extra brown rice flour and divide the dough into 3 separate balls.
5. Roll each ball out into long, thin logs and add extra flour if the dough becomes too sticky.

6. Cut into 1/2 inch cubes and then roll the gnocchi down the fork tines to make indentations.
7. When the gnocchi is ready, boil a large pot of water and salt it.
8. Add the gnocchi to the water. When it floats to the surface, it’s cooked. Remove it with a slotted spoon. Don’t overcrowd the gnocchi in the pot, work in batches if you need to.

Cream Sauce:
1. Whisk together the tapioca and the milk until it’s smooth.
2. Place a saucepan over medium heat, add the butter, then drop in the garlic for a few seconds before adding the sage. Once the sage crackles slightly in the butter, add the milk and tapioca mixture.
3. Take this down to a simmer to allow ingredients to infuse together and for the sauce to thicken.
4. Once thicker, add the lemon juice.
5. Take off the heat and drizzle the sauce over the gnocchi. Top with extra cheese, if you please!

For more heavenly gluten-free recipes, check out these 30 Delicious Gluten-Free Dinners and 18 Great Gluten-Free Party Appetizers.

Mark McEwan's Ricotta Gnocchi with Gorgonzola Sauce

Cheese on Cheese: Easiest Ricotta Gnocchi with Luxurious Gorgonzola Sauce

If you’re interested in making your own gnocchi for a dinner party, but don’t know where to begin, keep it simple and start with this decadent, easy, cheesy ricotta gnocchi from Food Network Canada Chef School’s Chef Mark McEwan. More forgiving than the potato variety, ricotta gnocchi is a pillowy, luscious delight that you can DIY, even on if you’re hosting on a weeknight.

 

Chef Mark McEwan shows you just how relaxed homemade gnocchi can be, and he’ll walk you through every step with insider tips, tricks and foolproof techniques for a dish that’s sure to be your new party trick.

Even if you’re shy about homemade dough, you won’t be after trying your hand at this. It’s a little messy but incredibly stress-free to pull off. No pasta machines or fancy tools required, which is such an awesome tactile experience and a fun kitchen project to enjoy with family and friends.

Who knew so few ingredients could turn into something restaurant-quality in your own kitchen? Chef Mark McEwan loves to make this dish in front of guests for dinner and show. However, the beauty of this gnocchi recipe is that it can actually be made in advance so both those who like to cook in the moment and those who prefer to cook ahead of time will adore this recipe.

What’s more, the gnocchi can be served as a first course or main course, making it a versatile addition (even a last-minute one) to any dinner menu.

But first, more cheese!

 

Like all gnocchi, these are just begging for a little something special to be sauced in. Enter, a bold gorgonzola sauce – yes, it’s “cheese on cheese” as Chef Mark McEwan says! In this video, you’ll be amazed at just how easy it is to turn rich gorgonzola into a gnocchi sauce that’s pure luxury.

With the gnocchi cooked and the sauce complete, it’s time to tuck in. Chef Mark McEwan’s decadent, totally-worth-it, “cheese on cheese” recipe is the elevated comfort food we’re making for dinner tonight!

Find the Ricotta Gnocchi recipe here and the Easiest Gorgonzola Sauce recipe here.

For more holiday cooking inspiration, check out Lynn Crawford’s seafood risotto with crab and scallops.

The Warming Gnocchi You Can Make Ahead of Time

By Cassandrea Gascoyne

Gnocchi has always been one of my favourite dishes. The first time my husband and I tried making it at home, it was on a winter night that was -30ºC, so now making and eating gnocchi always makes me feel warm and cozy. This recipe is a little different than traditional gnocchi in that it is made with a light tomato broth instead of a rich cream or cheese sauce.

When we were making the broth that cold winter night, the kitchen windows fogged up from the steam. The whole house smelled of tomatoes and garlic. The broth is light and complements the gnocchi well.

As we ate our heaping bowl of gnocchi and broth I can remember thinking this is the perfect winter dish! The best part is that the gnocchi and broth are freezable, so you can come home from work during a blizzard and know you can look forward to a warm bowl of comfort food that will be ready in just a few minutes.

Gnocchi in Tomato Broth, Courtesy of Cassandrea Gascoyne, chewsandbrews.ca, Spruce Grove, Alta.

This simple pasta dish is the perfect comfort food for dinner in the depth of winter.

 

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Prep time: 2 hours
Cook time: 1 hour
Yield: approximately 80 gnocchi and 2.5 cups (625 mL) broth

Ingredients
Gnocchi

4 russet potatoes
1 large egg, beaten
1 tsp (5 mL) salt
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) whole-wheat flour

Tomato Broth
2 Tbsp (30 mL) olive oil
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large yellow onion, chopped
4 garlic cloves, peeled and smashed
1/2 cup (125 mL) white wine
2 cups (500 mL) chicken stock
12 oz (341 mL) jar Italian tomato purée
handful fresh basil (plus more for garnish)
salt
pepper
Parmesan cheese

Directions
Broth
1. Meanwhile, in large pot over medium heat, heat olive oil. Add carrots, celery, onion and garlic. Sauté until vegetables have softened and onions and garlic have started to brown.
2. Pour in wine and stir, scraping up browned bits. Cook until wine has reduced by half, about 10 minutes. Stir in chicken stock, tomato purée and basil; reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.

Gnocchi
1. Bake potatoes in 400ºF (200ºC) oven for 1 hour or until easily pierced with a knife. Let cool.
2. Peel cooled potatoes and grate into large bowl. (Or use a potato ricer, instead of grating.)
3. Stir in beaten egg and salt. Add all-purpose and whole-wheat flours, 1/2 cup (125 mL) at a time, mixing until the mixture forms a soft dough that isn’t too sticky.
4. Turn dough out onto floured surface and knead for 3 to 4 minutes. Divide dough into quarters; roll each quarter into a long rope, about 3/4 inch (2 cm) in diameter. Cut rope into 3/4-inch (2 cm) pieces.
5. Place gnocchi on parchment paper–lined baking sheet. If desired, freeze gnocchi on tray, then transfer into a freezer bag.
6. To cook the gnocchi, drop into a large pot of boiling salted water. Cook the gnocchi about 2 minutes, or until they float. (If cooking from frozen, let them cook for 3 to 4 minutes.) Drain.
7. To serve, put 10 to 12 cooked gnocchi in each bowl and top with hot tomato broth. Garnish with fresh basil and grated Parmesan cheese.

Note:
-If you like a traditional-looking gnocchi, there are some neat tools you can use in Step 6 to add ridges, such as the Gnocchi Board or Gnocchi Stripper.
-A slice of garlic toast goes nicely as well, and can soak up any leftover broth at the end!

Chews and Brews
Cassandrea Gascoyne loves to cook and eat, and now has a passion for writing about and sharing everything she cooks and eats. She also enjoys wine, craft beers and good coffee. When she isn’t eating or drinking you can find her camping and hiking with her husband in the Canadian Rocky Mountains. Her kids have four legs and are fuzzy and are named Bob and Sam.

Gnocchi with Brown Butter Sauce: 1 Dish, 2 Ways

There’s nothing quite like slow-melted butter turned slightly brown and nutty, wafting throughout the house to whet the palate and get you excited about dinner. But when you toss a few fresh sage leaves into the mix, you’ve got an incredibly easy and delicious sauce that’s ready in less than 10 minutes.

This super-fast meal is both elegant and simple to throw together and thanks to a few last-minute flourishes — like a generous dusting of your best-quality parmesan and toasted pine nuts — this minimal-ingredient dish suddenly becomes restaurant worthy.

Tip: While you can certainly make your own gnocchi, this sauce works well on the packaged version.

Prep Time: 5 minutes
Total Time: 20 minutes
Serves: 4

panroasredgnocchi

Fried Gnocchi with Brown Butter Sage Sauce

Ingredients:
1 package potato gnocchi
2 Tbsp butter
1/2 tbsp olive oil
1/4 cup pine nuts, toasted

Brown Butter Sage Sauce:
1/4 cup unsalted butter, cold
15-20 fresh sage leaves
1/2 lemon, zest finely grated
Kosher salt & cracked black pepper
1/2 cup parmesan, coarsely grated

Directions:
1. In a small saucepan, toast pine nuts over low heat until golden, being careful not to burn, about 5-7 minutes. Remove from heat and set aside.
2. In a medium sauce pan over medium-high heat, melt butter, swirling occasionally. When the butter has almost completely melted, stir in the sage leaves. Cook until butter turns slightly brown and nutty and the sage leaves are slightly crisp, about 2-3 minutes. Remove from heat.
3. In another skillet, heat butter and olive oil over medium heat. Add gnocchi in a single layer and fry on one side until crisp, about 1-2 minutes. Gently flip and fry one the other side for another 1-2 minutes.
4. Add fried gnocchi and lemon zest to the pan with the brown butter sage sauce and stir until coated. Season to taste with salt and pepper. Sprinkle with grated parmesan and toasted pine nuts and serve immediately.

gnocchibrownbutter

Gnocchi with Chili Brown Butter Sauce & Crispy Sage

Ingredients:
1 package potato gnocchi

Brown Butter Sage Sauce:
1/4 cups unsalted butter, cold
15-20 fresh sage leaves
1 Tbsp red pepper flakes
Kosher salt & cracked black pepper
1/2 cup parmesan, coarsely grated

Directions:
1. In a medium sauce pan over medium-high heat, melt butter, swirling occasionally. When the butter has almost completely melted, stir in the sage leaves. Cook until butter turns slightly brown and nutty and the sage leaves are slightly crisp, about 2-3 minutes. Remove from the heat.
2. Add gnocchi and chili flakes to the pan and stir until coated. Season to taste with salt and pepper. Sprinkle with grated parmesan and serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.