Gluten Free Arugula Herb Gnocchi recipe
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
*2 tbsp olive oil, or some oil from oil packed sundried tomatoes
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.
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!