I adore Gnocchi, I could probably eat it every day, at least once. Since going gluten free I’ve been searching for a really good gnocchi recipe but none of them turned out well… until now. I stumbled across this one quite by accident, it started as a gluten free, paleo flatbread recipe and with a bit of experimenting it became Gnocchi.
1 1/2 cup tapioca flour plus a bit extra for rolling.
1 1/4 cup macadamia nut flour
2T coconut oil, melted
1/2 t bicarb
1 t salt
2 organic egg whites
1/4 cup water
1 litre Venison or Beef Bone Broth or Water
Khoisan Salt Flakes
Raptor Rise Olive oil
Mix tapioca, macadamia flour, bicarb and salt together, rub in coconut oil and mix well.
Make a well in the centre and add the egg whites and 1/2 the water, mix well, if the dough looks a little dry add more water until it comes together well.
Allow the dough to stand and thicken for a few minutes.
Divide dough into 4 balls.
Dust your work surface with a little tapioca flour and roll a ball of dough into a sausage about 2 cm thick.
Cut each gnocchi about 2 cm long and keep on a plate dusted in tapioca flour until all the dough is used up.
Put your bone broth or water on to boil in a pot that will give you about 10 cm of depth. If you’re using water be sure to salt it well.
Turn the liquid down to a simmer before adding the gnocchi.
You can roll your gnocchi over the tines of a fork to give them the classic appearance or just leave them plain as you place them into the simmering liquid.
Gnocchi are done when they bob to the surface.
Store cooked gnocchi in a warmed plate with a little olive oil while you cook the rest. It’s best to cook 10 at a time rather than all of them at once.
Now you’re ready to serve with your choice of sauce, my favourites are basil pesto, pasture raised beef bolognaise or a rich tomato sauce.