Homemade Gluten-Free Gnocchi
Makes 8 servings
Ingredients
1 ½ pounds potatoes
1 egg at room temperature, lightly beaten
⅓ cup potato starch
1 tablespoon sweet rice flour
½ teaspoon fine salt
2 tablespoons rice flour, or as needed
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
Bake potatoes in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well.
Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
Dust the work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.
Recipe from AllRecipes
Kale Chips
Makes 6 servings
Ingredients
-
2 bunches fresh kale
-
5-6 cloves garlic , minced
-
sea salt , to taste
-
3 teaspoons olive oil
-
1/4 cup freshly grated parmesan cheese
Instructions
Remove large stems from kale. Chop into chunks and wash well. (I use a salad spinner, which works really great for removing all the water from the kale.) Dry really well! This will make all the difference in allowing the kale to bake up crispy, instead of “steaming” because of water droplets.
Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.
Lay flat on a large baking sheet. For best results, don’t overcrowd the baking sheet. (Make these in two batches if necessary).
Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese.
Serve warm or store in an airtight container to save.
Recipe from Tastes Better From Scratch
Buffalo Cauliflower Wings
Makes 4 servings
Ingredients
-
1 tbsp sweet smoked paprika
-
1⁄2 tbsp ground cumin
-
1 tsp garlic powder
-
100g plain flour
-
200ml buttermilk or kefir
-
1 head of cauliflower (500g), broken into florets
-
80g hot sauce
-
1½ tbsp maple syrup
-
1 tbsp butter
-
celery sticks, to serve
For the ranch dip -
100g Greek yogurt
-
3 tbsp mayonnaise
-
2 tbsp chopped chives
-
1-2 tbsp milk
Instructions
Heat the oven to 400 F and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the center and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.
Recipe from BBC Good Food