Nearly identical in flavor to our original Potato Gnocchi, we substituted an all-purpose GF flour for wheat flour to make this gnocchi gluten-free.
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Pairs well with these flavors:
Sautéed pears, Gorgonzola cheese, spiced walnuts, braised short rib, mushrooms, Taleggio cheese, blistered tomatoes, frizzled basil, fresh Mozzarella
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Brown Butter Sage Cream Sauce
- Lemon Alfredo Sauce
- Marsala Cream Sauce with Champignon Mushrooms
- Portabella & Roasted Garlic Sauce
- Puttanesca Sauce
- Red Wine Bison Bolognese Sauce
- Roasted Garlic & Four Cheese Sauce
- Roasted Tomato Marinara Sauce
- Tomato Vodka Sauce
- Plant-Based Tomato Vodka Sauce
- Plant-Based Kale Basil Pesto
- Sun-Dried Tomato Pesto
- Traditional Basil Pesto
- Basil Olive Oil
- California Meyer Lemon Olive Oil
- Roasted Garlic Avocado Oil
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- Cheesy Potato Gnocchi and Hot Italian Sausage Bake
- Gnocchi Skewers with Cherry Tomatoes and Fresh Basil
- Potato Gnocchi Panzanella Summer Salad
- Potato Gnocchi with Garlic Cream Sauce and Balsamic-Glazed Pearl Onions
- Potato Gnocchi with Gorgonzola Cream Sauce, Pears & Herb Infused Walnuts
- Spring Herb Gnocchi with Roasted Golden Beets & Aged Goat Cheese
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To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.
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Potatoes (Potato, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid, mixed Tocopherols to protect freshness), Potato Flour, Gluten-Free All Purpose Flour (Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum), Water, Salt, Spices.
