Gluten Free Gnocchi with Carrot, Stracchino and Basil Cream

Satisfying, tasty and unparalleled, gnocchi are a typical first course of our wonderful culinary tradition. Given the high interest in gnocchi, we have proposed them in several versions: we have prepared the classic gnocchi (basic recipe), Venetian gnocchi flavored with sugar, cinnamon and cheese, Roman-style gnocchi and protein gnocchi. Unfortunately, however, those suffering from celiac disease cannot afford to taste the classic gnocchi because they are also prepared with wheat flour, a source of gluten. So, as a good Personal-Cooker, I decided to make special gnocchi designed also for those who show a marked intolerance to gluten Let's find out together how gluten-free potato gnocchi are prepared.

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Identity Card of the Recipe

• 122 KCal Calories per serving

• Ingrediants

  For gluten-free gnocchi

  • 500 g of potatoes
  • 60 g (1 medium) of eggs
  • About 130 g of rice flour
  • 1 pinch of salt

  For the basil sauce

  • 1 spoonful of extra virgin olive oil
  • q.s. of salt
  • 100 g of spreadable cheese
  • 1 handful (10-15 leaves) of basil
  • About 50 ml of milk

  For the carrot cream

  • q.s. of salt
  • 100 ml (approximately) of milk
  • 450-500 g of carrots
  • 100 g of stracchino

  Materials Needed

  • Pot for steaming
  • Potato peeler
  • Potato masher
  • Casserole for cooking gnocchi
  • Immersion mixer and high-sided container
  • Perforated ladle
  • Wooden spoons
  • Pastry board
  • Die for gnocchi
  • Latex kneading gloves (optional)

  Preparation

  1. Wash the potatoes and carrots under running water, perfectly removing any traces of soil.
  2. Peel the carrots and cut them in half.
  3. Distribute the potatoes (with the peel) and the carrots (peeled) in the same steam pot and continue cooking until the heart of the vegetables has softened: the potatoes and carrots, cut in this way, require a cooking of about 30-40 minutes. .

  Why cook potatoes and carrots in the same pot?
  To speed up the time, you can cook the potatoes and carrots together. The potatoes will be used for the dough of the gnocchi, while the accompanying sauce will be prepared with the carrots.

  4. Remove the potatoes from the steamer and peel them. Mash the potatoes with a potato masher and obtain a puree. Salt to taste.
  5. When the mashed potatoes have cooled slightly, add the egg and as much GLUTEN-FREE RICE FLOUR as necessary to obtain a compact and firm but at the same time moldable dough.

  Please note
  In the dough of gluten-free gnocchi, the egg is an indispensable ingredient for obtaining a compact dough.

  6. Divide the dough into small cylinders and obtain as many balls as large as a peanut or slightly larger. Pass them quickly along the gnocchi die to obtain the striped effect.
  7. Bring plenty of water to boil in a very large saucepan, and add lightly salt.
  8. In the meantime, even the carrots will have cooked perfectly: cut them into slices and pour them into a container with high sides. Add the milk and the stracchino cut into small pieces. Blend everything until you get a thick puree. If necessary, add more milk.
  9. In another beaker, pour the spreadable cheese, the basil leaves, the oil and the milk: blend everything to obtain a sauce.
  10. Dip the gnocchi into boiling water and allow a couple of minutes from when they start to float.

  Pay attention to cooking times
  Unlike classic potato gnocchi, those without gluten and with egg require about 2 minutes of cooking more. For this reason, instead of removing them as soon as they start to surface, it is advisable to wait at least 2 minutes before removing them, to avoid the aftertaste of rice flour.

  11. While the gnocchi are cooking, distribute a carrot cream base on the serving plates.
  12. Remove the gnocchi from the water with the help of a slotted spoon, then place them on top of the carrot and stracchino cream.
  13. Serve by pouring a few drops of basil sauce over the gnocchi.

  Alice's comment - PersonalCooker

  I must admit that these gluten-free gnocchi also look good: playing a little with the colors we got a very nice dish. Too bad you can't taste them: either you take our word for it or you too will have to delight in the preparation of these delights

  Nutritional values ​​and Health Comment on the recipe

  The Gluten Free Gnocchi with Carrot Cream, Stracchino and Basil are a first course that DOES NOT grow during cooking and requires the use of greater "dry" weights. It is however a moderately energetic preparation, containing little protein and little fat, while the prevalence of energy comes from complex carbohydrates. The fiber content is good. An average portion of Gluten Free Gnocchi with Carrot, Stracchino and Basil Cream corresponds to about 200-250g (240-300kcal).