Dairy-free Gluten-free Arugula Herb Gnocchi Salad Recipe

September 27th, 2009 yum Posted in Dairy Free, Dessert, Gluten Free Menu Swap Monday, Gluten Free Product Database, Italian, Potatoes, Vegetarian 7 Comments »

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This week I thought I’d share a really unique salad recipe with you- one for herb or arugula gnocchi on a bed of fresh arugula that I drizzled with a (bottled) balsamic vinaigrette. I couldn’t resist making it with the fork tin decor on top, even though it doesn’t really end up showing in the final product.

This week the gluten-free menu swap is hosted by Cheryl at GF Goodness with vegetarian meals as the theme. Don’t forget to check out more menus at Org Junkie. In the meantime, here’s my gluten-free menu of the week- Cheryl should be very happy with me as every single meal is vegetarian!!! heheh.



Sunday: Vegetarian
Roasted beets and root veggies
Pan Fried Oregano Okra
Beans
French Rice in the Rice Cooker

Tuesday: Chinese
soy-free Mushroom Broccoli stir-fry

Wednesday: Thai
Vegetable Green Curry
Jasmine rice

Friday: Indian
Red lentil fritters (Masoor Dal Vada)
Bette Hagman flatbread
Vegetable curry

Saturday: Irish
Vegan pot pie

I recently came across an intriguing recipe for arugula gnocchi in a magazine and was inspired to convert it to be gluten and dairy free. I’ve become obsessed with arugula as a zesty alternative to lettuce since Trader Joes started selling a mild organic arugula. I thought it was a great idea to treat arugula like spinach. Further, it serves as the perfect foil for neutral floury potatoes. Although the arugula becomes quite muted by the starch in the recipe, if you don’t like arugula or don’t have any in your area, you can always substitute spinach or use a nice fresh herb (without blanching it). I have made gluten-free gnocchi several times and had the best results not with gluten-free cookbooks (the author used potato flour along with the fresh potatoes and it gave it a dreadful, heavy flavor) but rather by adapting gluten based recipes. I made a yummy kabocha pumpkin gnocchi once, and a gluten-free ricotta cheese gnocchi, and I even made novel buckwheat gnocchi recipe, but I hadn’t adapted a plain potato gnocchi recipe before until I found the inspiration for this recipe. We thought it was delicious, and the treatment with balsamic vinegar was intriguing. Next time I think I’ll saute the gnocchi in a pan with fresh herbs… What’s your favorite way to enjoy gnocchi?

Read about Cupcake Kitteh’s Gluten free gnocchi recipe

Don’t want to make your own? You can try Conte’s Gluten Free Gnocchi *I haven’t tried their gnocchi yet but have ordered their perogies and ravioli and they were pretty good*

Gluten Free Arugula Herb Gnocchi recipe
Ingredients
1lb. unpeeled yellow potatoes
4 oz. fresh arugula or your favorite herb or green
1 cup your favorite gluten free blend (i used brown rice based Rebecca Reilly mix)
1 tsp.xanthan gum
1/2 tsp. salt
1 egg

*2 tbsp olive oil, or some oil from oil packed sundried tomatoes
1/2 cup julienned sundried tomatoes
1/4 cup minced onion
2 tbsp balsamic vinegar (white preferred)
3/4 cup water

salt,pepper to taste

8 ounces Fresh arugula or more, for salad

*this is for a whole recipe. If you freeze half of the gnocchi to make later, reduce these ingredients by half.

Directions
Boil potatoes in water in a medium saucepan about 40 minutes or until done. Drain and cool. Blanch your arugula. If using another more delicate herb do not blanch but simply add to gnocchi dough. Drain arugula, squeezing water out if necessary, and chop. Reserve. Remove potato skin and press potato through a ricer or use a potato masher to mash into a large bowl. Add chopped arugula, flour blend, xanthan gum and salt to the bowl and gently fold ingredients together. Add egg in well in the center. Whisk egg to combine egg white and yolk, and stir into the rest of the ingredients. Create a dough ball and form into five balls. take each ball and make it into a 3/4 inch thick log. If ready to make now, slice log to make gnocchi ovals. Otherwise, freeze and use later.

Bring salted water in a saucepan to boil and add your gnocchi. Boil until it floats to the top, and then gently fish out with a metal strainer. Leave to drain.

Heat olive oil in a nonstick frypan on medium and add your gnocchi and let it start to brown. Turn and once the second side has browned, add onion and sundried tomatoes, drizzling the gnocchi with your balsamic vinegar. As the onion starts to soften add water and cook for a few more minutes. Taste and add salt and pepper to taste. Serve on bed of fresh arugula. Enjoy!

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Gluten Free Menu Swap and Vegan Red Flannel Hash Recipe

August 17th, 2009 yum Posted in Dairy Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Potatoes, Soy Free, Vegan, Vegetables, Vegetarian, breakfast 2 Comments »

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Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.

Tuesday: Chinese
Soy free Green Bean and Jicama Stir Fry
Rice

Wednesday: Thai
Panang Vegetable Curry on rice noodles

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans

Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread

This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.

Gluten-free Vegetarian Red Flannel Hash Recipe
Ingredients
2 tsp olive oil
1/4 onion, diced
handful sliced crimini mushrooms
salt and pepper to taste
smoked paprika or chipotle pepper
2 tsp margarine
2 tsp. olive oil
1 large potato, cooked (microwaved is fine)
2 small cooked whole beets (canned or prepared)
Directions
Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side.

Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.

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