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Gnocchi, sounds like no-ki or nyo-ki not g-no-chi and if you can say nyo you should pat yourself on the back it's tricky.  Gnocchi is an easy to make pasta that doesn't require more kitchen gadgets than even the most barren kitchen.  Seriously, not including the heating elements of this dish gnocchi could be made using a fork and a counter top or if you're feeling really primal you could probably do it all with your hands you just might not have fun playing hot potato in real life.  

Gnocchi is a wonderful yummy Italian pasta that I have yet to find in a brand at the grocery store that could acceptably replace homemade.  So while a little time consuming it is totally worth it I promise.

Pan Fried Gluten free Gnocchi with Arugula Pesto

Ingredients: 

Potatoes - I used what was available in my kitchen, which was about 8 or 9 small to medium sized red potatoes. I have no idea what weight it was.

Salt ~ pinchable amount and is actually totally unnecessary if you're wanting to reduce your sodium

1 Egg ~ beaten

Rice Flour have at least 1 cup of rice flour on hand for potato quantity listed

Moderately High temp oil like Grapeseed Oil - apparently it's good for you, I just like the clean light taste and that it doesn't burn like olive oil at higher temps.  

Directions: 

I usually avoid the microwave.. Not because they are evil  (favorite) but because I prefer the taste and texture results from oven or stove top vs microwaved.  But I do confess I was pressed for time and I actually used the microwave *gasp.. Poke a few holes in each potato, place them in a large microwavable plate or bowl and heat in microwave till cooked through, bake if not pressed for time put the potatoes in an oven safe dish cover in tin foil and bake for about 45 min.  

When potatoes are done cooking peel and place in a bowl for smashing.  Smashing can be done with a fork or a potato masher if you're feeling extra fancy and love your kitchen gadgets you can use a potato ricer.  Once the potatoes have been smashed up nicely let them cool till easy to touch and it won't cook the egg then pour about half a cup of the rice flour on potatoes a pinch of salt and the beaten egg.  Kneed ingredients together until if feels like dough, if it feels like potato then add more rice flour and kneed more till it feels like dough (whatever that means.. I'm still not sure.. but I do know it didn't feel like potato anymore).  Roll potato dough into tubes cut tubes into segments and press segment into a fork back to make pretty indents.  This recipe does not boil well, but if you're wanting boiled gnocchi then add a little tapioca flour and maybe some potato flour in with the rice flour.  Well actually technically this recipe does boil but it has to be done on a low temp and you may not be happy with the results.. so let's say really this recipe is better for frying to avoid frustration and cursing.  To fry gnocchi pour a tablespoon-ish of oil in a pan and turn on med to med-high.  Cook Gnocchi till golden brown flip and do the other side don't forget to add more oil as needed.  There are different schools of thought on oil temp in a pan the heat oil first then cook and the heat the pan then add the oil and cook.. I say it depends on the oil or the recipe and it depends on my mood but a decent rule of thumb is if I want to cook quick on high heat I heat the oil first if I want to cook slower on a lower heat I put the oil and the whatever together and let it do it's thing.  

The sauce I used was an arugula pesto with cherry tomatoes that my friend Brenda taught me a while back.  I was a little lazy and happened to come across the arugula pesto at the farmers market but if you're going for homemade the pesto is easy enough get a bundle of arugula, Parmesan, pine nuts or other nut of choice, garlic, olive oil and a pinch of salt and blend together in a food processor or a mortar and pestle if you've got the time.  The tomatoes are cherry tomatoes heated on low in garlic oil for 20 min (or till soft not broken and mushy).. Mix pesto, tomatoes and gnocchi together top with your favorite finishing sea salt... devour!!

Fork You

Golden Brown

plated

One little FYI: I do not use Xanthan gum in my dishes even though it's all over the place in my junk food consumption.  I'm sure it's not a terrible thing in reality but for those of you with allergies to corn, wheat or soy know that Xanthan gum is derived from mold that grows on these foods and get's used as a stabilizer in lots of food.  So one could potentially be consuming their allergens without knowing it if the product contains Xanithan gum.  Just another little thing to keep an eye for when dealing with allergies.  Best of luck!!