A Labour of Love | Gluten-free Gnocchi
If there’s one thing I love more than a good vegetable, it’s pasta. Once I was diagnosed coeliac I thought I’d never be able to eat pasta again.
But how wrong I was.
Please don’t be put off by making pasta, if you really think about it, it’s just flour, eggs and salt. Once you have the dough technique down the pasta world is your oyster.
I personally think this recipe holds itself to a meat sauce something hearty like a ragu but if a light tomato sauce is more your thing go for it!!!
So, A Labour of Love | Gluten-free Gnocchi ... let's get into it.
Hand-rolled Gnocchi Sardi
Serves 4 as a light lunch with salad
Ingredients
400g semolina flour-superfine polenta
200ml warm water
Salt
Method
Tip semolina onto the bench and press the bottom of a bowl onto the top pressing down to make a well in the centre. Pour in the water and using a fork start to bring the semolina from the edges into the liquid.
Once you’ve mixed all the semolina into the water start gently kneading with your hands, to bring it all together. Wrap tightly and stand for 10 mins.
After 10mins knead again for 3-4mins till you get a really smooth ball. Wrap again and rest at room temp for 30 mins but preferably an hour. Prepare a tray with a dusting of coarse polenta. Divide the ball into 1/4 and roll each 1/4 out into a sausage length the width of your finger. Cut each length in 3cm pieces. Then using gnocchi board or even just a cheese grater (what you need is something with texture, it helps the sauce to stick) Press quite hard and press away from yourself, you’ll get the hang of it after a couple. If your dough sticks dust with semolina.
Repeat till the dough is finished.
Lay on tray making sure they don’t touch.
They are fine sitting at room temp if you’re using them straight away but if not pop the tray into the freezer and leave for a couple hours then bag them up for later. They can cook from frozen.
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