Soft, pillowy gluten-free gnocchi… made easy.

Gnocchi, with tomato & mozzarella

Ingredients

• 850g potato (starchy variety)
• 120-200g of Tummy Chuckles Pastry Blend
• ¾ tsp *xanthan gum
• 1 egg
• 1 tbsp of olive oil
• 1/2 cup basil
• 400g passata
• 1 Garlic clove
• 1 ball mozzarella cheese (topping)
• Salt and pepper to taste

Instructions 

1. In a large pot, boil potatoes for 45 mins or until cooked (skin on).
2. Let potatoes cool down a little, remove the skin and mash.
3. Add the egg and a sprinkle of salt and a little flour at a time, until you have a soft dough (You may not need all the flour, it will depend on type of potato used, I usually use around 120-130, and the rest for dusting and rolling.
4. Make the sauce, add the oil, garlic and anything else you like to a saucepan, add the passata or tinned tomatoes and simmer for 20-30mins.
5. Pre-heat your oven to 180C.
6. Fill a large saucepan with boiling water, and bring to the boil, then turn it down to a medium heat. Use a spoon or gently drop your gnocchi into the water, up to 10 pieces at a time (gnocchi will rise to the top when cooked). Scoop it out and place into a baking dish.
7. Once all the gnocchi is cooked, pour the sauce over the top, tear or cut the mozarella cheese and place on top. Bake for 30-35 mins. Garnish with fresh basil.

This recipe is adapted from Silvia Colloca, Gnocchi Sorrentina, into a gluten free version. Check all food labels to ensure they do not contain gluten. *Do not leave this out, your gnocchi will fall apart!

Made with

Tummy Chuckles Pastry Flour Blend

This recipe uses our versatile Pastry Flour Blend, made to give gnocchi, pastry, and pasta that soft, tender texture without the gluten-free guesswork.

Shop Pastry Flour Blend