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Gluten-free vegan gnocchi with a sundried tomato marinara sauce


This year's Thanksgiving was another great gastro success. My mom and I took over the kitchen, each with our own designated areas - key for minimal panic while trying to create a multi course meal for eight in a few hours. I took on three dishes - a raw apple pie in a spiced pecan crust, a pumpkin tiramisu, and a gnocchi as one of the main course entrees.

For the gnocchi, I adapted a recipe by Allyson Kramer and whipped up an easy and quick sundried tomato marinara sauce with oregano fresh from the garden. The result was a delicious, light, and fluffy pasta.

Gnocchi

2 medium (about 3" length, 2" width) white potatoes
1 medium sweet potato (about 4" length, 2.5" wide)
1 3/4 cup gluten-free flour mix (see below)
1/3 cup nutritional yeast
3 tbsp olive oil
1 tsp salt

Peel the potatoes, cut into small pieces and boil until they are soft. Using a potato masher, smoosh them up, adding the other ingredients a bit at a time and continuing to smoosh until everything is well combined.

Take small handfuls, form balls and then roll them into tubes. Using a sharp knife, cut off pieces about 1" long. Use a fork to flatten them slightly.

Drop 10 at a time into boiling water for 2 minutes per batch. Scoop out with a slotted spoon. As you add more finished gnocchi to your bowl, toss occassionally with a bit of olive oil to keep them from sticking.

Gluten free flour mix

This is my main GF flour mix that I use for everything. I find it's the perfect combo of starch and whole grain flour to replace wheat flour and give baked goods a fluffy and slightly chewy texture. I`ve used it with great success in a number of recipes and recipe adaptations.
1 cup brown rice flour
2/3 cup tapioca starch
1/3 cup potato starch (very important you use potato starch and not potato flour)

Sundried tomato marinara

2 tomatoes
6 sundried tomatoes
2 tbsp olive oil
3 sprigs oregano (leaves only)
1 clove garlic

Put everything in a blender and puree.

I also sliced field mushrooms thinly and sauteed with a touch of olive oil and oregano. I tossed these with the gnocchi and then mixed everything with the sauce.

Tada! You now can rival the most seasoned pasta maker with your new-found gnocchi skills!
xo
Selene

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