Grain Free Ricotta Gnocchi
Gnocchi has a very special place in my marriage. 14 years ago, I knew nothing about cooking..aside from throwing a lean cuisine into the microwave. I met Rich & really wanted to impress him.
Gnocchi was the name of the game! For the first time in my life I got the drive to make something perfect.. and I attribute that gnocchi to creating my love or recipe development, as it was the first time I made a recipe several times in a row to get it right.
Now- more than a decade later our diet has changed many times to work with what I can and cannot eat.. now that I can have dairy again with no digestive distress I knew it was time to bring back the ricotta gnocchi.
In the club you will find an assortment of gnocchi recipes! I have both grain free potato gnocchi as well as this recipe posted & will be adding my newest gluten free recipe for them! I also have a keto recipe that I can share if there is interest! Every recipe is delicious, you cant go wrong making any of them!
Grain Free Ricotta Gnocchi
Ingredients
- 2 Cups whole milk ricotta cheese
- 2 Large Eggs
- 3/4 Cup Potato Starch
- 1 Cup Tapioca Starch
- 3/4 Coconut Flour
Instructions
- Combine all ingredients and mix well- until it creates a dough.
- Roll sections of dough into a long skinny rolls shaped like a snake in a tiny dusting of tapioca starch to prevent sticking.
- Cut the pasta into little squares about 1/2 an inch (or less) wide.
- Roll the pasta on a gnocchi board (optional) or keep them as little bite sized squares.
- Bring water to a boil- and cook no more than a cup of gnocchi at a time. You will know the pasta is done once it floats in the boiling water for about 20 seconds. (Just like ravioli- it sinks when you put it in, and will flat when it starts to cook!)
- If you want to save some of the pasta for later , place it on a cookie sheet with a little space between each piece and place in freezer until fully frozen. I then like to take the gnocchi off the cookie sheet and store in a bag in the freezer. You can store them in the freezer for several months, and cook them the same way- buy bringing hot water to a boil and cooking until they float for roughly 20 seconds.
Notes
Feel free to freeze this pasta after cutting/rolling it out into its shape! I do this by placing it on a parchment lined baking sheet sprinkling with enough starch to prevent the dough from sticking to itself. Place the pan in your freezer for 1 hour or longer. Once the pasta has fully frozen it can be transferred to a freezer safe container or bag! Cooking it is the same process- bring the water to a rapid boil then add the pasta. It takes a bit longer than fresh to cook fully and will need maybe 2-3 minutes.
