How to make gluten free gnocchi with Senza
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Introduction
Hi, this is Andrea Cozzolino from Senza Wellness Foods. Today, I want to show you how to make gnocchi at home from the comfort of your own kitchen.
Okay. Let's get started.
Ingredients
- 750 ml Senza Gnocchi Flour
- 900 ml of water
- 20 grams of salt
- 20 grams of extra virgin olive oil
Method
- Put the water into the mixer. Add 900ml to 1000ml of water. If you prefer firmer gnocchi, add 100ml less water.
- Add 750 grams of Senza Gnocchi Gluten Free Flour, 20 grams of salt, 20 grams of olive oil, mix all together for 7 minutes, medium speed.
- You are waiting to see that your mix turn in a nice thick dough. Once that you are happy with the dough, remove from the mixer. I would recommend to pour some Senza Rice Flour on the top of the dough so it will make it easier and doesn't make the dough stick to your hands.
- Then roll the dough in 2 centimetre thick logs, then cut your desired gnocchi size. I like mine a little bit large so I will cut each gnocchi to be around 1 centimeter.
- Once your water has come to the boiling point, please, pour your gnocchi in the saucepan.
- Only cook for a short minute or until the gnocchi have risen to the top of the water.
- Once the Gnocchi have risen, strain, and then add your favourite sauce. Mine is alla Sorrentina with some San Marzano tomato, parmesan cheese, and mozzarella.
- Cook the gnocchi into the oven until the mozzarella is melted.
- This Gnocchi alla Sorrentina is made with Senza Gnocchi Gluten Free Flour.
Let's try.
