· recipe ·
Gluten-Free Vegan Gnocchi with Tomato Basil Sauce
Chickpea flour has a long place in Mediterranean cooking, but ridged potato gnocchi made with it are a modern gluten-free adaptation. The texture deserves to stand on its own rather than imitate wheat dough exactly.
Time and servings
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 4
Nutrition per serving
- Calories
- about 460
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 84 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 400°F200°C, scrub and pierce the potatoes, and bake for 55 to 75 minutes, until tender.
Make the tomato sauce
While the potatoes cook, finely chop the garlic and grind the pepper if needed. Warm the olive oil over medium-low heat, add the garlic, and cook for about 30 seconds. Add the tomatoes, 1/4 cup60 ml water, 1/4 tsp1.5 g of the salt, and pepper. Simmer gently for about 20 minutes, until the sauce coats a spoon, then cover and turn off the heat.
Mash the potatoes
Peel the warm potatoes. Pass them through a potato ricer, or mash with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Fold 1 cup120 g of the chickpea flour, scant 2/3 cup75 g of the tapioca starch, and 1/2 tsp3 g of the salt into the warm potato. Let the dough stand for 5 minutes. If it crumbles, add warm water 1 tsp5 ml at a time, using up to 2 tspup to 10 ml. If too sticky to roll, add chickpea flour a spoonful at a time until it holds together.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 1/2 inch1.3 cm thick and cut it into 3/4 inch2 cm pieces, using only enough tapioca starch to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts2.8 liters of water and 2 tsp12 g of the salt to a boil. Rewarm the sauce in the next step while the water heats.
Rewarm the tomato sauce
While the cooking water heats, return the sauce to a gentle simmer over low heat, stirring occasionally.
Cook the gnocchi
Lower the boiling water to a gentle simmer, slide in the gnocchi and stir once. Lift them as they float and transfer them directly to the sauce.
Finish with basil
Fold the gnocchi gently through the sauce and remove it from the heat. Tear in the basil and serve immediately.
