What is gnocchi exactly? They are small dumplings typically made with potatoes and flour. Cooked potatoes are mashed and combined with flour to create a dough that’s then formed into small pieces for boiling. When they are cooked, they transform into light, fluffy nuggets of goodness.
Rather than potatoes, this version uses wild rice flour. The wild rice flour has a wonderful earthy flavor that makes this gnocchi taste deliciously rich and full of flavor. Toss it in. abutter sauce or your favorite pasta sauce for a delicious plate of comfort. Pasta is the perfect rainy day comfort food and this gnocchi is no exception.
- 1/4 cup Swany White Wild Rice Flour
- 1/4 cup Swany White flour
- 2 large eggs
- 1/2 cup milk or water
- 1/2 stick of butter
- 1/4 tsp salt
- 2 Tbsp parmesan cheese, grated (optional)
- Heat the water in a small pan with the butter and salt.
- When the water boils, add the mixed flours all at once, turn the heat down to low and stir rapidly for about 2 minutes, until the mixture in the pan forms a sticky dough.
- Mix in the grated parmesan let this cool for five about minutes.
- Once cooled, beat the eggs into the dough one at a time until the dough comes together, remaining sticky.
- Put this mixture into a pastry bag with a 1/2 inch icing tip.
- Boil a pot of lightly salted water, and start to gently squeeze the dough out of the pastry bag into the water.
- Use a scissors to cut the dough that comes out into about 1/2 inch dumplings.
- Cook the dumplings until they come to the top of the boiling water. Allow them to stay in the pot for two additional minutes and then remove to a cookie sheet that has some oil on it, so they don’t stick. Repeat with the rest of the dough.
- Once dumplings are cooled, they are ready to be served with your favorite sauce or something as simple as butter and sage. ** Gnocchi can be covered and stored in the fridge for up to 3-4 days.