I am a sucker for Italian food. I swear I can eat it every day! Before I was diagnosed with IBS gnocchi was my go to meal to order at Italian restaurants. I have always loved the soft and pillow-like texture of it, and the way in which the sauce just blankets these fluffy balls of potato. When I started realising what gave me symptoms I began cutting out wheat products, including my beloved gnocchi *insert sad face*.
I recently decided to make up a recipe for gnocchi that tastes exactly like the real deal; fluffy, soft and delicious.
I aimed to keep the ingredients basic, by using only things that are essential: potato for the base, flour and egg to combine and Parmesan to create both an elasticity as well as season the dough!
These taste AMAZING covered in a home made red sauce, made with crushed tomatoes, garlic infused olive oil and herbs.
Just as a note, I have used organic spelt flour which is low fodmap but does contain gluten. If you are sensitive to gluten or just don't like spelt flour, simply substitute it for a gluten free alternative. I recommend a combination of both a flour with body (for example, quinoa, sourgum, besan or rice) and a starchy flour (for example, tapioca, potato or corn starch).
I recently decided to make up a recipe for gnocchi that tastes exactly like the real deal; fluffy, soft and delicious.
I aimed to keep the ingredients basic, by using only things that are essential: potato for the base, flour and egg to combine and Parmesan to create both an elasticity as well as season the dough!
These taste AMAZING covered in a home made red sauce, made with crushed tomatoes, garlic infused olive oil and herbs.
Just as a note, I have used organic spelt flour which is low fodmap but does contain gluten. If you are sensitive to gluten or just don't like spelt flour, simply substitute it for a gluten free alternative. I recommend a combination of both a flour with body (for example, quinoa, sourgum, besan or rice) and a starchy flour (for example, tapioca, potato or corn starch).
Ingredients:
- Around 850 gr potatoes, peeled and cut into quarters
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese or alternative
- 2 cups organic spelt flour (you can use normal gluten free flour or normal flour if you can tolerate it) you will also need extra flour to dust
- Salt and white pepper
Method:
enjoy! If you end up making this please tag me on Instagram @fodmapfiend
- I like to steam my potatoes when I make gnocchi because the dough becomes less dense and fluffier when finished. So either steam it in a steamer or use a steaming basket in a pot with hot water, and steam until tender.
- Place the potatoes into a medium or large bowl and mash it either with a potato masher or fork. Add salt and pepper to taste and combine.
- Leave the potatoes aside for around 5 minutes so when you add the egg, the egg doesn't cook. Once the potato is lukewarm, add the beaten egg and combine with a wooden spoon.
- Add the Parmesan cheese, stir. Then, add half of the flour to the mixture, stir and combine. Add the rest of the flour in two seperate batches and stir to combine. If the dough is too soft still, add some more flour.
- Grab a decent sized chopping board or even your countertop and dust some flour onto the surface. Place th dough onto the surface and knead until smooth. Grab a baking tray with some baking paper on top and divide the dough into a few equal portions. Roll them onto the floured surface into the shape of logs that are around 2-3cm thick. Cut the dough into portions that are about 2 fingers wide. After you cut them, press either your thumb or the back of a fork onto the gnocchi (this catches the sauce later on). Place onto tray. Repeat until all gnocchi is made.
- Boil some water and salt in a generous sized pot. Add a good handful of gnocchi at a time when the water is boiled and when they come to the surface catch them with a slotted spoon and place onto a tray covered with foil to keep them warm.
- Serve with a red sauce or a pesto/creamy sauce! Bon appetite:)
enjoy! If you end up making this please tag me on Instagram @fodmapfiend