Things are certainly chilly here in Brisbane. Yesterday’s maximum temperature was the coldest I’ve known in years! Needless to say, I’ve been cooking mostly hot lunches. A couple of weeks ago we all had a cold and my husband was home sick from work so I made these gnocchi to cheer us all up. You might notice that I’ve added the tag ‘soy-free’ to this post. I’ve noticed that soy is one of those allergens that is on the ‘top 8’ food allergen list so when a recipe is soy-free I will tag it. The photo is of the pre-cooked gnocchi as my camera ran out of battery after I’d taken this shot and no-one wanted to save any cooked gnocchi for when the batteries had recharged!
225 g gluten-free plain flour (I used the Aldi ‘Has No’ brand this time but I have used Orgran in the past, for soy-free check on the box of the brand you are using)
1 teaspoon Orgran No Egg egg replacer (or use EnerG)
250 g ricotta
60 ml water
10 ml (2 teaspoons) vegetable oil – I use olive oil
1. Mix the flour and egg replacer in a medium sized bowl and make a well in the centre.
2. Add the ricotta, water and oil into the centre and mix with a knife until it comes together into a dough. Add a little more water if needed.
3. Take portions of the dough and roll into a long sausage shape about 1 centimetre thick. Cut off after every 2 centimetres. Press each gnocchi with a fork.
4. Bring a saucepan of salted water to the boil. Add gnocchi and continue to boil until the gnocchi come to the surface. Do this in batches if the pot is not big enough.
5. Remove the gnocchi with a slotted spoon and drain.
6. Melt some butter in a frypan and saute the gnocchi to brown them off.
7. Add the gnocchi to your favourite sauce. On the day I made these when were all sick we added them to some creamy tomato soup.