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Gluten Free Potato Gnocchi Stuffed with Italian Sausage

February 17, 2011

Gluten Free Potato Gnocchi Stuffed with Italian Sausage

First I must confess- this is not my photo. I put this recipe together last November and filed the recipe away in my-"To be posted" folder. I'm just now getting around to sharing it- and I can't for the life of me track down the accompanying photo. The difference in my pastas appearance is that it has little specs of ground sausage.

To make this Gnocchi- I used a combination of Millet, Rice, Arrowroot and a little Potato Flour. If you do not have all 4 flours you could just use Millet or Rice in combination with the Arrowroot or Potato Flours. If you do have all 4 flours- use them as I prefer the results with the mix.

The Eggs can be omitted- throw in 2 TBS of ground flax meal instead. However I must warn you that they will not have as firm of a texture.

Ingredients

  • 1 Lb Ground Italian Sausage
  • 4 Cups Cooked Potato
  • 5 TBS Garlic Powder
  • 1 1/2 TBS Salt
  • 1 1/2 Tsp Black Pepper
  • 1 Tsp Crushed Red Pepper
  • 2 TBS Basil (dried) (Fresh Basil could also be used)
  • 1 TBS Xanthan Gum (Or Guar Gum for Corn free)
  • 2 1/2 Cups Millet Flour
  • 3/4 Cups Rice Flour
  • 2 1/4 Cups Arrowroot
  • 1/2 Cup Potato Flour

Directions

  1. Bake or Boil Potatoes until they are fork tender. Remove from Skin and Allow to cool.
  2. Cook Italian Sausage and set aside. (I recommend using hot Italian sausage- you can buy links and remove from casings)
  3. In a Large Bowl Mash the cooled potato as finely as possible (use a potato ricer if you have one) Add the Spices, Salt, Pepper Eggs and Xanthan Gum and cooked sausage.
  4. Little by little add all of the flour.
  5. On a floured surface roll sections of the dough into a long “rope” and cut the gnocchi into small sections with a sharp knife. You can press each gnocchi with a fork, roll it on a gnocchi board or just leave the pasta as is (which is what I usually do!)
  6. At this point the gnocchi can be cooked or frozen. I typically get out 3 cookie trays and flour them and place the cut gnocchi on them- I then freeze. This prevents the gnocchi from sticking together. Once it has frozen it can be placed in a large freezer bag.
  7. To cook the Gnocchi- Bring a pot of salted water to a boil – add the gnocchi and cook until it comes to a float. (The gnocchi will finish cooking within a few minutes- and cooks even faster fresh)

These gnocchi are delicious sauteed in a butter (I use Soy Free Earth Balance) Try Topping with Mozzarella Daiya Cheese or Nutritional Yeast. They also work well with a basic marinara sauce.

l think you will enjoy the pep in flavor that the added spices and Italian Sausage add this this pasta!

xo,

Brittany

Brittany Angell
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10 Gluten Free Valentine Desserts!

February 14, 2011 / 11 Comments

Today I thought I might show some love to some of my favorite bloggers. I have listed 10 recipes that I think fit the theme of today quite well- 8 of which come from other blogs the regularly impress me (that you should spend some time looking through!)

I think you you will thoroughly enjoy this lineup.

All of these recipes are of course Gluten Free- several also Dairy Free (many additionally free of other allergens)

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February 11, 2011 / 7 Comments

Try this Gluten Free Chicken and Waffles Recipe

The combination of Chicken and Waffles was something that I had heard of here and there over the last few years! This was my first experiment. The traditional southern way entails the use of friend chicken and Maple Syrup. While I’m sure this is great (and I will be trying it at some point) I went a healthier route this time around.

This dish takes on almost a chicken and biscuit likeness- but of course with a slightly different twist! It was quick to throw together and a fun little meal. The waffles are the best I have ever had- My ideal waffle is light and extremely crispy. These fit that description. I have made them 4 times in the past 3 weeks. The downside to them is that they contain 2 eggs. I apologize to my egg intolerant friends out there! I recently added them back into my diet and found they did not cause problems for me. BUT I want you all to know that I will continue to write egg free recipes. The idea behind this site was to create recipes safe for everyone (Well almost everyone :) ) The eggs in THIS recipe represent me being in a rush this particular evening and really wanting a recipe that did not fight with me. Once in awhile I need to not think too hard about these substitutions (But only ONCE in awhile!)

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February 3, 2011 / 13 Comments

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January 28, 2011 / 5 Comments

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We enjoyed it.. my husband said this one was his favorite so far. It has a nice tropical flavor. I threw Bellini into the name as Bellini’s are comprised of Peach Puree.. you COULD throw a little alcohol into this smoothie.. But I’m not suggesting such a thing (also not going to turn you away from the idea) :)

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January 27, 2011 / 3 Comments

Blueberry & Peach Smoothie

I had been hearing left and right that adding spinach to smoothies was a wonderful thing. I was hesitant of course (as we all are about drinking greens I’m sure) But I decided to go for it- and this Smoothie was the base for it. This recipe has become a favorite- Its currently my default beverage and so far my favorite combination of fruit.

I found the secret to adding greens is knowing that they should be only 1/3 of the smoothie. The Other Remaining 2/3 can be practically any fruit combination and it will cover the taste . You may tolerate or enjoy more but for me this amount just works well. This smoothie is a lovely purple color- Your kids will NEVER know it contains spinach. I opted to use Unsweetened Almond Milk. This Combined with the flax gives the Smoothie a slightly nutty flavor that we really enjoy!

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Try Adding in Raw Kale, Chard or even Collard Greens!

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