Wheat-free ricotta gnocchi: the most practical and easy, light

Wheat-free ricotta gnocchi: the most practical and easy, light


Very light and perfect ricotta gnocchi, even without wheat. Find out how to make it with other gluten-free flours




A gluten-free ricotta (wheat) gnocchi, light and among the easiest to prepare

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50 + time to prepare multiple portions

Interval: 00:00

TOOLS

1 cutting board(s), 1 grater, 1 pan(es), 1 slotted spoon, 1 bowl or auxiliary plate, 1 bowl(s)

EQUIPMENT

conventional + processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients GLUTEN-FREE RICOTTA DUMP

– 1 kg of sieved or processed fresh ricotta (or buffalo ricotta)

– 100 g of grated parmesan

– 2 eggs, small, whole – each unit weighs 40 g

– 4 units of eggs – just the yolks, – add them little by little

– Salt to taste

– nutmeg to taste THE

– 2 tablespoons of sweet cassava starch

– 1/2 cup(s) of rice flour

– 1/2 cup(s) corn starch

Ingredients FOR GREAKING

– olive oil to taste

Ingredients to accompany

– grated parmesan to taste

PREPARATION:

  1. Separate the recipe ingredients and utensils. It can be done in the processor to make it easier.
  2. Start preparing your favorite sauce. Some possibilities: Pesto sauce, Tomato sauce.
  3. If you don’t use the food processor, finely grate the ricotta, otherwise simply break it into smaller pieces.
  4. The amount of eggs (whole and yolks) depends on the moisture of your ricotta. This quantity is indicative and will need to be reduced if your ricotta is wetter.
  5. Grate the parmesan in the fine part, to use in the preparation.

PREPARATION:

Gluten-free ricotta gnocchi – preparation of the dough:

  1. Place a pan with water on the heat to cook the gnocchi.
  2. In a bowl or food processor, add the ricotta, grated cheese, salt, nutmeg and mix/beat.
  3. Add the whole eggs and complete by adding half the amount of yolks.
  4. Mix with hands/process. Check the humidity and make sure that a moist and homogeneous mass has formed. If the dough is dry, continue and add more egg yolk(s), one at a time, until the dough forms a “ball”.
  5. Add the sweet cassava starch, rice flour and half the corn starch and test the dough.
  6. Add salt to boiling water. Let it boil again.
  7. Form 1 ball with the dough: it should be smooth and without grooves.
  8. Cook the gnocchi in boiling water until they float to the surface – they should be tender and not fall apart – firm on the outside and soft on the inside.
  9. If the gnocchi fall apart, add the rest of the cornflour little by little, being careful not to weigh them down too much.

Gluten-free ricotta gnocchi – cooking:

  1. When the gnocchi dough is ready, form small balls and cook them little by little until they float in the water.
  2. Remove them with a slotted spoon, drain them and place them in a baking dish greased with olive oil.
  3. Add a drizzle of olive oil over the cooked gnocchi to prevent them from sticking.
  4. When all the gnocchi are cooked, pour them over the sauce of your choice and mix carefully.

FINALIZATION AND ASSEMBLY:

  1. Place the Gluten-free ricotta gnocchi on a serving plate or, if you prefer, distribute among the plates.
  2. Serve the parmesan on the side.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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