Wholesale

Gluten Free Kumara Gnocchi


Ingredients

Kumara Gnocchi

  • 450g Kumara (washed/ skin on and whole)
  • 450g Potatoes (washed/skin on and whole)
  • 11/4 cup (185g) LFGF Pastry Mix

Pasta Sauce (Basic Tomato)

  • 4 tbsp. olive oil
  • 450g tomatoes, fresh or canned
  • 1 onion chopped finely
  • Chopped with their juice
  • 1 Garlic clove chopped finely
  • 5 fresh basil leaves or parsley springs

Method

Kumara Gnocchi

Prep:

  1. Place Kumara and potatoes in a large pot with salted water, bring to the boil and cook until tender. This should take around 30mins, however check after 20mins and remove any that is cooked.
  2. While still warm, peel potato and kumara; pass through a potato ricer into a large bowl, season to taste.
  3. Start to gradually add the LFGF mix through well with your hands, to a smooth consistency that’s still just a little bit sticky to touch.
  4. Divide and roll dough into 3 or 4 pieces on a floured surface, into a long 2cm–thick log.
  5. Cut logs into 2cm bite sized pieces (you can cut it smaller if you like).
  6. Place (not touching) on a baking tray and cover, until ready to cook.

Freezing:

  1. If freezing for later use, place covered baking tray or container of gnocchi in freezer until frozen.
  2. Label and date (gnocchi /date).
**Be sure that before you start cooking from frozen, place on a lined flat tray and leave to defrost first. Please note that if you leave gnocchi to defrost as one large lump in a freezer bag for example, if will not defrost well (will be one big lumpy mess!)

Cooking:

  1. In a large saucepan of boiling salted water, place 2 cups of gnocchi.
  2. Bring back to the boil until the gnocchi rises to the surface, then boil for 20-30 seconds until cooked.
  3. Do not overcook or it may become rubbery.
  4. Drain and then place on a paper towel.
  5. Serve with your favourite sauce (see recipe for your new fav sauce below).
  6. Enjoy and spread the LFGF foodie love!

Pasta Sauce (Basic Tomato)

  1. Heat the oil in a medium saucepan.
  2. Add the finely chopped onions, cook over a moderate heat until it is translucent.
  3. Stir in the garlic and the tomatoes with their juice (add 45ml/3 tbsp. of water if you are using fresh tomatoes).
  4. Season with salt and pepper, add the basil or parsley.
  5. Cook for 20 – 30 minutes.
  6. Press the sauce through a food blender or food processor.
  7. Reheat gently.
  8. Season to tasty and pour over drained pasta.
  9. Top with parmesan. (IF TOPPING WITH CHEESE THIS RECIPE IS NO LONGER DAIRY FREE/VEGAN)
Gnocchi, Tagliatelle and Ravioli can all be made using our LFGF Pastry Mix.

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