Gnocchi

This is my car after the storm. 

We had a big snow storm this week (we got 3 feet of snow in one day) and we were all stuck at home for a couple of days.  So my roommates and I made dinner together instead of doing our homework.  We made gnocchi, pesto and roasted vegetables.  It was wonderful.  Gnocchi works great gluten-free so do not worry about ruining this recipe.  You can eat it all right away, or freeze it for later.  The next time you need something new for dinner I would make gnocchi.  I adapted this recipe from the smitten kitchen.  

Gnocchi
6-8 medium potatoes
2 eggs
1 1/2 teaspoon salt
1 1/4 cup of gluten-free flour

Heat oven to 400.  Bake the potatoes (45 minutes to 1 hour).
Scoop the cooked potatoes out of their skins into a bowel and mash the potatoes.
Add the eggs and salt and mix.
Add 1/2 cup of gluten-free flour and mix well (I used half better batter and 1/2 sorghum flour)
Add another 1/2 cup of flour and mix again.
Add 1.4 cup of flour and mix well.  The dough should be not be sticky anymore and you should be able to shape it in your hands.  If not add another 1/4 cup  of flour.

The dough is ready to be made into a snake.

On a piece of lightly floured parchment paper kneed the dough for about one minute.
Divide dough into quarters.  On the parchment paper roll the dough into long snakes that are about 3/4 inch think and cut into 3/4 inch sections.

To freeze:  place the gnocchi on parchment paper and put it in the freezer.  Once they are frozen transfer them into a freezer bag.

To cook: Place 1/4 batch into a pot of salty boiling water.  Once the gnocchi floats they are done, this takes about 2 minutes.

Gnocchi cooking 

Enjoy them with butter and salt, add fresh basil, or eat with pesto or any sauce you like.

Now they are all cooked and ready to eat.