|homemade gluten-free gnocchi sauteed with mushrooms and tomatoes|
I'm not sure why I was nervous about making gnocchi. Maybe because if not made well the wonderful little pillows could be dense lumps resulting in an awful mess! My nervousness subsided thanks to a new client, cookbook author Kim McCosker and her 4 Ingredients brand (see more of Kim's ideas at her Pinterest Page http://pinterest.com/4ingredients/). I love simplicity and working with 4 or fewer ingredients is probably as simple as it comes. Kim's recipe for gnocchi comes from her 4 Ingredients Gluten-Free cookbook and you don't have to have a gluten intolerance to enjoy the recipes.
1 1/2 cups gluten-free flour
1 cup ricotta cheese
1 egg yolk
Sift the flour, then add the ricotta cheese and the egg yolk and mix well (I used my hands to make sure the flour was completely absorbed into the ricotta and egg yolk).
Roll the mixture into 3/4 inch balls, then "pull" each piece of gnocchi with a fork making a roundish-long shape.
Bring a large pot of salted water to a boil then gently drop the pieces of gnocchi. They will float to the top when ready.
You can also saute the gnocchi using olive oil and a non-stick pan.