Handmade glutenfree gnocchi with roasted potatoes smothered in creamy mushroom sauce is made for dreamy autumn days, when it`s raining outside and you just want to stay home just turn on your oven and enjoy some delicious comforting slow food.
This is the ultimate relaxation for me. Fussing around in the kitchen for hours not rushing anything, listening to music and sometimes even taking my time to shoot some photos of the glorious food about to be eaten. In my opinion, this is the only way gnocchi should be made. Relaxed, taking your time, without pressure. I was cooking gnocchi several times before and when I wanted to rush it it always just ended up in a sticky mess. So gluten free or not this is my number one advice for making gnocchi: make it whenever you are not in hurry and take it easy.
Making gnocchi gluten free sounded easy at first, because I thought the high ratio of non-flour ingredients would mean that the change of flours would have a smaller impact on the result. Well, it turned out, it has a huge impact on the recipe. The original gnocchi recipe would only use flour and potato but this won`t work without the gluten. The small amount of that wheat flour does a lot to the dough by giving it elasticity. So leaving the gluten out I had to get creative.
I got lots of inspiration from Serious Eats, but I just could not get my hands on sweet rice flour. However I loved the trick with the roasting of the potatoes as it is not only helping with the consistency but adds a delicious roasted flavour.
I thought it would be a waste to run the oven on 200 degrees for an hour just for 6 potatoes, so I popped them in with the glutenfree bread I was making. Of course, you dont have to bake a bread with it, it it is also a perfect temperature to make for example oven roasted veggies, so just use your imagination and get the best out of your oven time.
- 6 medium potatoes (700g)
- 50g cornstarch (maizena)
- 1 egg
- 1 teaspoon salt
- 3-4 tbps rice flour for dusting
Creamy mushroom sauce
- 30 g butter
- 100 g little flavourful mushrooms (such as nameco)
- 1 onion
- 250 g champions
- 1 small bunch of sage (or a teaspoon dried sage)
- A pinch of freshly grated nutmeg
- Salt and pepper
Pre heat oven to 200 degrees. Wash the potatoes and let them dry off. Poke a few holes in the skin and put them on a dry baking sheet and bake for 1 hour. Once baked let them cool for about half an hour then peel them and mash in a big bowl. Add the egg and mash further until incorporated. Shift in the maizena and mix until combined (fork works the best here).
Dust your working surface with rice flour. Take out about one-fifth of the dough and pop it on the working surface. Gently shape a ball and roll it out into 1.5 cm thick snakes. The dough is soft so you need to be gentle, keep on dusting the surface to make sure the dough is not sticking to it. Cut about one cm thick slices with a floured knife. Use a fork to griddle the noodles, so that the sauce will stick on it better. Repeat with the rest of the dough.
Bring a big pan of water with salt to a soft simmer and cook the gnocchi in smaller portions (about 6 batches) for about 2 minutes until they are swimming on the top of the water. Do not let the water boil too hard, then the noodles can fall apart. Once cooked, remove from the pan with a slotted spoon.
Keep some of the cooking water for the sauce.
Clean and mince onion. Clean mushrooms by removing dirty bits and chop champignons up. Wash and dry sage and finely chop it.
For the sauce first melt the butter on high fire and quickly toast your smaller (nameco) mushrooms in 4 minutes mixing constantly. Remove them from the pan and braise onion in the remaining butter (or add some more if needed) add champignons and cook for a few minutes until the water evaporates from the mushroom then add cream and sage, let it come to a boil then add salt, pepper and nutmeg and tip cooked gnocchi in the pan. Add some cooking water if you want to thin the sauce down. Serve it topped with the fried mushrooms.