Gluten-Free Gnocchi with Brown Butter Emulsion
credit: Knoxy/Knox Photography
I struggled to make my gnocchi gluten-free for some time but after I made these for my son Leo, who also happens to be my harshest critic, he exclaimed, “Oh, mommy, these are my new favorite!”
I couldn’t help but laugh because the solution I was looking for happened so serendipitously. I went to bed the night before trying to figure out what I was going to do with my left over mashed potatoes and as I drifted off, I saw a flash of my grandmother making gnocchi, so I awoke the next morning early and put the mashed potatoes to the test.
Like Leo said, they are my new favorite. I served mine with a simple brown butter emulsion with plenty of Parmesan and sage, but you can serve these with whatever sauce you like. For the colder months, I like to spoon a hearty ragu over them that I then gratine in the broiler with plenty of Gruyere.
- 1 ¼ lbs. day old mashed potatoes (recipe below)
- ½ cup tapioca flour
- 2 tablespoons millet flour
- 1 tablespoon guar gum
- 2 egg yolks
- ¼ teaspoon ground white pepper
- salt to taste
- 4 medium sized Yukon gold potatoes
- 1 teaspoon kosher salt
- 3 tablespoons cultured butter
- ¼ – ½ cup 2% milk
- salt to taste
1. Peel and cube your potatoes and then bring them to a boil in a 4 quart pot with the salt. Boil until fork tender. Drain the potatoes and then return them to the pot.
2. Add the butter and milk and mash until there are no longer any lumps. The potatoes should be very thick. Salt to taste. Refrigerate overnight in a glass bowl covered with cellophane.
3. The next day, in a 9 x 13 sheet pan, flatten the mashed potatoes with a fork, spreading them out evenly. Mash in the yolks and the pepper.
4. Whisk flours together in a separate bowl. In tablespoon increments, sprinkle the flour over the potatoes and work in with the fork. By the third addition, you should be kneading the dough by hand. Season the dough to taste with salt.
5. Dust the counter with more flour and knead the dough to smooth and is not sticking whatsoever. You will have left over flour, so reserve for another batch.
6. Divide the dough into fourths and then roll into ropes about a foot long (12”) and ½ inch wide. Cut each rope into equal sized segments and then roll each segment into a ball. Press each ball in the with your thumb. Repeat until all the gnocchi are formed.
7. Cook immediately or cover tightly and refrigerate for up to 1 day before using. Freeze in an airtight container for up to three weeks.
Brown Butter Emulsion
1 stick of salted butter
½ cup water
1. Melt the butter in a saucepan.
2. The moment you can no longer see any milk fats, begin swirling the pan over the flame to brown the butter. The moment you see brown flecks over the bottom of the pan, add the water and remove from the heat.
3. Blend with a wand mixer until emulsified. Pour over gnocchi and serve with Parmesan and fresh sage.
Chia and Poppyseed Shortbread with Pomegranate Glaze
credit: Knoxy/Knox Photography
For the shortbread:
- 1 cup millet ﬂour
½ cup sorghum ﬂour
½ cup cornstarch
½ cup tapioca ﬂour
¼ cup golden baker’s sugar
¾ cup granulated sugar
2½ teaspoons guar gum
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup (2 sticks) cold, unsalted butter, diced
2 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons pure almond extract
1½ tablespoons chia seeds
1½ tablespoons poppy seeds
1. Position an oven rack in the center of the oven. Preheat the oven to
2. Line a small jellyroll pan with aluminum foil, letting the aluminum
foil overlap two sides of the pan. Lightly spray the foil with nonstick
3. In a stand mixer ﬁtted with the paddle attachment, combine all the
dry ingredients and mix on low speed to blend. Add the butter and mix
on low speed until the mixture resembles coarse bread crumbs. Add the
eggs and vanilla and almond extracts and mix on medium-high speed
until the dough begins to pull from the sides of the bowl. Mix on high
speed for 10 seconds.
4. Using a rubber spatula, fold in the chia and poppy
seeds. Transfer the dough to the prepared pan and spread evenly using
an offset spatula.
5. Bake for 25 minutes, or until just beginning to color.
6. Remove from the oven, transfer the pan to a wire rack, and let cool completely.
7. Lift the shortbread from the pan by holding onto the sides of the aluminum foil. Remove the aluminum foil and use a large, sharp knife to cut the shortbread into 3-inch squares.
- 3 tablespoons pomegranate juice
- 1 cup confectioner’s sugar
- 1 tablespoon light corn syrup or tupelo honey
- zest of ½ lemon
1. In a medium bowl, whisk together the pomegranate juice and confectioner’s sugar. Add the corn syrup or honey and the lemon zest. Whisk till very smooth.
2. Transfer the thick glaze to a pastry bag fitted with a small plain tip.
3. Decorate each square by piping on the glaze in a crisscross pattern. Allow the glaze to set for about 10 minutes before serving.
Store in an airtight container for up to 3 days. Makes 12 squares.