Sunday, February 27, 2011

Gluten, soy, corn, nut free Blue Potato Gnocchi

As some of you may know, when you have multiple food allergies they are not sequestered to grains. Many people become allergic to vegetables, fruits, proteins, and seeds. The are many reasons for this, including Leaky Gut Syndrome and more, but either way this is very difficult on those who suffer because they feel even more excluded then those suffering from one or two allergies.

Several weeks ago on Top Chef (looooove that show!), Fabio Viviani (looooooove him!) made Gnocchi. He kept calling them "Pillows of Potatoes". My mouth was watering. I love potatoes. This is something my mom and me share. Unfortunately, she has now "lost" russet potatoes. We have began replacing them with local blue potatoes we found through a produce supplier. They are delicious, but are slightly waxier then russet potatoes. Slightly like red potatoes.
 Plus they carry more antioxidants and poly phenols then regular white potatoes.

So I decided to make Blue Potato Gnocchi. I sauteed them with a couple slices of bacon (cut up), added steamed broccoli, and sprinkled with grated Parmesan.

Blue Potato Gnocchi

1 lb Blue Potato
1 Egg
1/2 tsp Xanthan Gum
2 Tbs Chickpea Flour
2Tbs Potato Starch
Salt to taste

1. Boil the potatoes, until tender.

2. Peel potatoes, then smash with a fork until smooth.

3. Add the rest of the ingredients, and mix until you get a stiff dough.

4. Separate into four parts.

5. Flour a piece of parchment paper with gluten-free flour.

6. Take one piece of the dough, and roll it into a long rope. Cut it into 1 inch pieces

7. Use a fork. Press down gently on one side of each Gnocchi. Making indentations on one side, and flattening the other side slightly.

8. Lay  out on a parchment paper lined cookie sheet and freeze.

When your ready to cook:

1. Cut three pieces of bacon into small pieces, and saute in a pan until the fat is rendered out.

2. Add the frozen Gnocchi, brown on both sides in the bacon fat.

3. Add 1/2 a cup of steamed broccoli florets, saute for a minute. Or at least until heated through.

4. Dish, and grate Parmesan cheese over it. Ah-mazing.

1 comment:

Anonymous said...

Wow! I love how you were able to work around food allergies - I never would have thought to use blue potatoes to make gnocchi!

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