Eliminating gluten from one's diet does not mean eliminating delicious and tasty dishes. Like the gnocchi, which can be prepared by playing with alternative flours and different ingredients
Pumpkin, chestnuts, ricotta, polenta, and of course potatoes. The gnocchi are prepared starting from different raw materials, to which flour is usually added. Those with celiac disease must simply replace the latter with alternative flours, the swallowed one and the rice one on all, to get appetizing results.
The classics, of potatoes
The gnocchi par excellence. They are made with 800 g of mealy potatoes and 200 g of swallowed flour, or rice flour (or a mix of rice flour and starch), proceeding as for the normal potato gnocchi: boil the potatoes with the peel in initially cold salted water, drain and they peel while still hot. They are then passed to the potato masher, dropping the puree on the work surface floured with gluten-free flour. Combine the swallowed flour (or rice flour), an egg, a little salt and knead until the mixture is smooth. The classic loaves are formed and cut into pieces. The gnocchi thus prepared are cooked in abundant salted boiling water and drained as soon as they rise to the surface. To season them, simply butter and sage, tomato or mushroom sauce, meat sauce, cheese sauce … there are no rules.
The tradition: ricotta, chestnuts, pumpkin, polenta
The ingredients are simple: 800 g of spinach, 500 of ricotta cheese, 50 g of grated parmesan and 80 g of gluten-free flour. Spinach is boiled and squeezed and blended with the other ingredients, adding an egg, salt and pepper. With the mixture, cylinders are formed which are then cut into small pieces, obtaining the gnocchi. For those of chestnuts 800 g of potatoes are needed, 200 g of peeled boiled chestnuts, 2 egg yolks and 150 g of gluten-free flour. Proceed by cooking the potatoes as for the classic potato gnocchi, then mixing the puree with the flour and the chestnuts, which are then passed to the potato masher. It is salted and kneaded with the egg yolks and flour. Still, the pumpkin gnocchi: 500 g of yellow pumpkin cut into pieces, to be baked in the oven at 160 ° C for about an hour. It is passed through a sieve and the pulp is mixed with 200 g of rice flour, an egg and a pinch of salt. The dumplings must be formed with a spoon and immediately plunged into boiling salted water.
Finally those of yellow flour, 400 g on a liter of milk: it is brought to a boil, it is salted and a large knob of butter is added. When the butter has melted, pour in the flour, stirring with a whisk. Cook for about 40 minutes, stirring occasionally. Remove the polenta from the heat and add 200 g of diced fontina cheese, then add 2 egg yolks to the mixture. Pour the mixture into a baking pan soaked with a little cold water and let it cool, then with a small wet glass cut out many disks, to be placed in a buttered baking dish. A few flakes of butter, a sprinkling of parmesan and put to gratin in a preheated oven at 180 ° C for 10 minutes.
With stale bread
Also the Gluten-free bread can advance. And even with gluten-free bread excellent gnocchi can be prepared: it is cut into pieces and soaked in milk, together with pieces of cheese or speck and a sprig of chopped parsley: for 500 g of bread it takes about one glass of milk. Add a beaten egg, pepper, salt if necessary and leave to rest in the fridge for at least 2 hours. The dumplings are formed with a spoon and are put to cook in the broth for about twenty minutes. Serve in stock or drain and season with butter and parmesan.
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