The gluten-free gnocchi with salt cod sauce are a first course with a comforting flavor. I made the gnocchi using rice flour and then dressed them with a salt cod sauce, which blends well with the gnocchi, highlighting their delicacy. With this dish you will amaze your table guests, who will ask you for seconds!
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Gnocchi: homemade recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
Ingredients
- 1 lb 5 oz Potatoes
- 2 cups Rice flour
- 1 egg
- 1 lb 2 oz Salt cod (desalted)
- 1 1/4 cups Tomato purée
- 1 Carrot
- 1 stalk Celery
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make the gluten-free gnocchi with salt cod sauce, boil the peeled potatoes in salted water; once cooked, drain them and press them through a potato ricer while still hot, letting them fall into a large bowl. Add the egg and the flour and knead until you obtain a smooth, homogeneous dough.
Then transfer the mixture to a work surface and, using your hands, form ropes and cut them with a knife into small cylinders — the gnocchi.
In a large pan, sweat the chopped onion (amount to taste) over low heat with a drizzle of extra virgin olive oil; then add the carrot and celery, both chopped. Continue cooking over low heat for a few minutes.
Clean the salt cod, removing any bones and skin; then cut it into pieces and add it to the soffritto. Add a ladle of water, stir and cook for 15–20 minutes. Once cooked, mash it with a fork.
Finally, add the tomato purée and add enough water to fully cover the sauce. Cook over moderate heat, stirring occasionally, until the sauce has slightly thickened. Salt at the end of cooking.
Cook the gnocchi in boiling salted water and, as soon as they float to the surface, drain them and pour them into the pan with the sauce. Gently toss them so they combine well with the sauce.
Serve hot and enjoy!
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