Why potato free gnocchi?
They make gluten free gnocchi already so why potato free? Well, I get hives from potatoes and can’t have eggs, my partner can’t have gluten, so I haven’t had gnocchi in years! Years!
Here I am using the bread flour blend again. It’s a savoury flour go to. I also use extra chickpea flour. I want a higher protein blend so the gnocchi dough sticks together and forms a ball I can roll and cut and cook without it falling apart. Starchier flour content will disintegrate in the boiling water.
We made ours with a homemade rose sauce. I take half credit for it. We started with the Marinara Sauce. It is not my creation but I can however link you to the recipe, complete with video on our sister site Cookin’ It Easy. The sauce is outstanding, the roasted garlic really sets it off.
I used hemp soup cream to make the rose cream.
It is half of this recipe:
- ¾ cup hemp hearts;
- water to the 1 cup level;
- 1 tsp xanthan gum;
- 1 clove roast garlic;
- ½ an onion & 1 celery stalk & ½ tsp coriander sauteed until sweating; deglaze with 1 Tbsp of hot pepper brine (you can also use white wine, red wine, olive brine, sherry, etc).
- All this went in a blender and 26 seconds later it was smooth and super thick.
½ went into this recipe for the rose sauce. ½ went into the freezer for another recipe.
On to the gnocchi recipe. This recipe evolved from trying to make gluten free, egg free pasta and failing. See the fails page for more details. I’ve failed this recipe twice to get it right. I’m still working on the pasta…stay tuned.
I did realize, however, the recipe was tender enough to stand up as a gnocchi. The recipe evolved slightly to perform better and hooray! I get gnocchi again.
Normally, cook your gnocchi until it floats, I used higher protein flour, cook it longer please, 6 minutes.
At 6 minutes it’s soft and chewy, but it is not the melt in your mouth of potato gnocchi. The give and mouthfeel are definitely there, and much like proper gnocchi, it’d be easy too overeat, but a small portion satisfies perfectly.
Potato Free, Egg Free Gnocchi
- large bowl, fork, rolling mat, sauce pan
- ⅔ cup bread flour blend
- ⅓ cup chick pea flour
- ½ tsp Xanthan gum
- 1 ¼ tsp sea salt
- ⅓ cup aquafaba + extra to adjust for consistency
- 2 Tbsp olive oil
- Add flours to bowl with xanthan gum and salt.
- Whisk with beaters of a mixer to combine and remove clumps.
- Add oil and combine. Slowly add aquafaba to the batter until it sticks together and begins to form small balls. It should be sticky.
- Knead to finish combining, adding more aquafaba for consistency, if required. Make the dough into a large smooth ball and place in an airtight bag in the fridge for 30 min.
- After it has rested, it may need to warm up slightly before using. I kneaded it, but allowing it a few minutes can also work.
- Cut the ball into two equal pieces and roll the dough into a ½” wide rope. Cut into ½” pieces and depress each piece with your thumb to make the gnocchi pieces consistent in thickness, so they cook through.
- Let them sit on the counter after they have been cut and shaped. Bring your salted water to a boil.
- Place the gnocchi pieces in the boiling water and stir, keep at a rolling boil. Cook these for 6 minutes. Remove from water with a slotted spoon and top with pesto, sauce or whatever your favourite flavour is. These little guys are very filling! Enjoy.