- Yields approx 4 dozen
Ingredients
Gluten Free Gnocchi
- 2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
- 1/2 cup Finely grated Parmesan cheese
- 1 Egg
- 1 teaspoon Salt
- To taste Freshly ground black pepper
- 2 to 3 cups Rice flour
- Salted water, for cooking gnocchi
Davio’s Wild Mushroom, Garlic, White Truffle Oil
- 1 pound Wild mushroom mix
- 3 cloves Garlic, sliced thin
- 3 tablespoons Olive oil
- To taste Salt and pepper
- Splash White truffle oil
Directions
Gluten Free Gnocchi
Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the cheese, egg, salt and pepper and mix well. Gradually add in enough rice flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
Bring a large pot of salted water to a rolling boil.
Cut the dough into 10 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, cut the small 1/2 inch cubes . Repeat with each piece of dough, setting formed gnocchi on a floured baking sheet.
Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the your favorite sauce.
Davio’s Wild Mushroom, Garlic, White Truffle Oil
Place Sauté Pan Over Medium Heat, When hot add olive oil & sliced garlic. Brown Slightly.
Add Wild Mushrooms & toss well.
Turn Heat to Medium and Cook Mushrooms until Slightly brown. Tossing often.
Season to taste with Salt & Pepper. Add splash of truffle oil.
Toss well.
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