Sure, it’s a grain-free site and we can debate whether or not to classify the rice flour as grain (it is) but these pillowy gnocchi are so good, you won’t care. Thank you to Chef Kelly Cattani for sharing her recipe.
I pan fried them, serving them up with reduced chicken stock, carrots and chicken thigh like a sort of deconstructed chicken soup. You could also warm them in pasta sauce. Have fun!
Time: 45 minutes
230g brown rice flour
Extra-virgin olive oil for storing
Bring a large pot of salted water to a boil.
Mix the ricotta, flour and salt in a bowl until a clay-like consistently is reached.
Divide the dough into eight or more equal pieces. Roll each piece into a 1cm round log. Cut the log into 1cm pieces. Roll those pieces along the tines of a fork to make grooves.
Drop the pieces into the boiling water and remove with a slotted spoon to a bowl of cold water once they float.
Drain the water and toss with oil.
Reheat in sauce or pan-fry to serve.