Originally found on glutenfreesoxfan.wordpress.com
Bean Flour Mix:1 Part Garfava Flour (Bob’s Red Mill combination of garbanzo and fava bean)1 Part Corn Starch1 Part Tapioca Flour
Pasta Dough Recipe:1 Cup Bean Flour Mix
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
1 Tablespoon Olive Oil
<2 Eggs (lightly beaten)
Cornstarch for kneading
Place all ingredients into mixing bowl. Mix together, working the dough into a firm ball. I used my KitchenAide mixer with the dough hook for a couple of minutes. Then switched to kneading on the counter. Run through kitchenaid pasta maker.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Saturday, March 29, 2008
Gnocchi with Butter Thyme Sauce
Originally found at glutenfreesoxfan
Recipe adapted from Giada De LaurentiisEveryday Italian
Ingredients:
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 teaspoon xanthan gum
1/4 cup gluten-free flour
*1/4 cup shaved Romano cheese
*I used the four flour bean blend that I use in my pasta. It is a combination of garfava bean flour, tapioca starch and corn starch.
Directions:
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes.
Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
Using a fork, mash the potato well. Mash in the salt and pepper.
Mix in egg and xanthan gum.
Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces.
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
Cut the dough into 1-inch pieces.
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer.
Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Romano and serve.
Recipe adapted from Giada De LaurentiisEveryday Italian
Ingredients:
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 teaspoon xanthan gum
1/4 cup gluten-free flour
*1/4 cup shaved Romano cheese
*I used the four flour bean blend that I use in my pasta. It is a combination of garfava bean flour, tapioca starch and corn starch.
Directions:
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes.
Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
Using a fork, mash the potato well. Mash in the salt and pepper.
Mix in egg and xanthan gum.
Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces.
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
Cut the dough into 1-inch pieces.
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer.
Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Romano and serve.
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