Tuesday, March 8, 2011

Gluten Free Gnocchi and Chicken Soup

The recipe comes from:

1 lb. GF potato gnocchi (recipe follows)
1 cup chicken breast meat, cooked and diced
4 cups chicken broth
2 cups cream
1/2 cup celery, finely diced
1 garlic clove, minced
1/2 cup carrots, shredded or chopped
1/2 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 T. extra virgin olive oil
1/2 t. thyme
1/2 t. parsley
Parmesan cheese, freshly grated, to top soup when serving
  1. Saute the onion, celery, spinach, carrots in olive oil until the onion is almost translucent.  Add the chicken, broth, and spices.  Bring to a boil.  Slowly add gnocchi to the boiling broth. 
  2. Turn down the heat; simmer for about 10 minutes.
  3. Add the cream.  Slowly allow the mixture to come to a boil; turn it off.  Top with Parmesan cheese.
Gluten-Free Gnocchi
4 large Idaho or Russet potatoes
2 tablespoons butter
1 cup all purpose gluten-free flour 
1/2 teaspoon xanthan gum

1.   Wash, pierce and bake four potatoes in their skins at about 400 degrees for an hour.  Cool them slightly, peel the potatoes, melt the butter into them, and beat potatoes thoroughly (use a food processor or a hand-held or stand mixer until they’re finely beaten). Cover them in a bowl and chill them in the refrigerator for at least 2 hours.
2.   Whisk together the flour and xanthan gum to combine. Add the flour and xanthan gum mixture slowly to the cooled potatoes; knead it in, squeezing the dough as you go until it holds together.
3.   Roll the dough into 3-6 inch ropes that will form the basis for the small gnocchi. After you have rolled a few, let them sit for a few minutes. It will allow the flour mixture to absorb the moisture of the potatoes.
4.   Meanwhile, boil a large pot of water. Cut the ropes into 1″ pieces with a sharp knife, then mark each with the tines of a fork to make ridges (it allows the gnocchi to hold onto sauce better). Once the water is boiling, gently drop each gnocchi, one by one - in batches of 20 or so- allowing them to cook for about 3 minutes or until they float to the top.  Use a slotted spoon to remove gnocchi from the boiling water and set them aside. Repeat with the remaining dough. Serve with tomato or other sauce.

No comments:

Post a Comment