Thursday, 10 October 2013

Gluten Free Mascarpone Gnocchi

I was perusing the content of the blog recently and realised that I hadn’t posted a savory recipe for ages (well I haven’t posted anything for ages but we will gloss over that one quickly)! So I thought I had better get up to date and add to my gnocchi recipe collection (see my previous Chestnut and Sweet Potato varieties). This is another gluten free recipe, which is packed full of cheese rather than potato, as is often featured in Gnocchi. I used mascarpone, parmesan and blue cheese in this recipe but you could play with the combinations and quantities of these used to come up with your own cheesy concoction. I then served my gnocchi with a fresh tomato and spinach sauce so this is veggie friendly, but a little crispy bacon would go perfectly with this dish too.


100g mascarpone
15g parmesan, grated
30g blue cheese, crumbled
1 egg
190g gluten free flour
1 teaspoon xanthan gum
Salt and pepper to season

In a large bowl mix together all three cheeses and the egg until well combined and season to taste.

Fold in the flour and xanthan gum and bring the mixture together until a smooth dough is formed, but try not to overwork the mixture. Don’t panic if the mixture seems a little wet at this point!

Transfer the mixture to the fridge for at least an hour before cooking.

Remove the dough from the fridge and after lightly flouring your hands form the dough into small gnocchi sized balls.

Bring a large plan of salted water to the boil and transfer the gnocchi parcels to the water. Once the gnocchi begin to float they are done, so drain before mixing with the accompanying sauce of your choice and tuck in.

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