gluten free gnocchi

Of all the amazing memories that I recall of my time in Italy, one of my favorites is the first meal that we had in Florence in a tiny eatery across from our hotel. Within what felt like minutes of being seated to large rustic wooden tables covered with bubbly frizzante water, red wine, fresh baked bread, and olive oil, we were greeted with a beautiful pesto gnocchi. It was served up in gigantic flat dishes that seemed even larger than the tabletops they were placed upon. The pesto was bright green and deeply fragrant, and the gnocchi itself was tender bites of perfection. I sadly cannot remember the name of that trattoria where we feasted almost every single night, but I do remember that they served the best friggin’ gnocchi I have ever had.

gluten free gnocchi

Ingredients:
  1. 4 medium potatoes, mostly peeled, and cut into 1 inch sections
  2. 1/2 cup fresh chopped basil
  3. 1/4 cup nutritional yeast
  4. 2 cloves garlic, crushed
  5. 1 1/2 tbsp olive oil
  6. 1 tsp salt
  7. 1 tbsp water
  8. 1 tbsp flaxseed meal mixed with 2 tbsp water
  9. 1 cup sorghum flour
  10. 1/2 cup potato starch
  11. 1/4 cup sweet white rice flour

Directions:
Fill medium sized pot about half full with salted water and bring to a boil. Once water reaches a boil, carefully place chopped potatoes into the water. Wait for water to return to a boil, reduce heat slightly and cook for about 9 minutes, or until potatoes are easily mashed with a fork. Drain in colander and rinse with cold water.
In food processor, combine basil, nutritional yeast, garlic, olive oil, salt and water. Pulse until smooth.
Place potatoes and basil/nooch puree into large bowl and mash together with a potato masher until smooth and uniform. Try to get out the lumps as best you can.