Gnocchi is one of those pastas I rarely had the chance to enjoy. And now that I’m restricted by a gluten free diet (among other things), I don’t get to enjoy it at all! Until now, that is.
Since starting my gluten free
diet lifestyle over four months ago, I’ve actually enjoyed (and surprisingly been up to) the challenge of finding various ways around the need for flour and all things glutenous.
One of my goals of this blog is to find the good recipes out there that can be relatively easily worked into a gluten free lifestyle. Even if that means I have to combine multiple recipes into one, as I have done here.
First, I was looking for unique ways to eat butternut squash, one of the few fresh vegetables I can eat right now. I found this recipe for gnocchi by House Vegan, which got me excited! Though it’s not a gluten free recipe (I couldn’t find one that didn’t also use eggs, another arch-nemesis of mine), I felt confident enough to try it with modifications.
Here are the changes I made:
- I omitted the nutritional yeast since I’ve heard in the past that it’s not considered gluten free.
- I used this gluten free flour blend by Sarah Bakes Gluten Free instead of regular flour. I started off with 2 cups and ended up adding maybe another cup before I got to a usable consistency. It was still very sticky, but dusting EVERYTHING with more flour seemed to keep it non-sticky long enough to cut it into pieces.
Because of the stickiness, I couldn’t get them small enough or the right shape without risking a giant sticky mess, but it wasn’t bad either! I was a little concerned about how they would boil. Maybe they would stick together or to the bottom of the pot, or not float when done, etc. I was pleasantly surprised! They floated within 2 minutes! And were less sticky than regular pasta. I didn’t even have to coat them in olive oil! Success #1!
Next, I wanted to make a meal out of these. A pasta bake seemed like a decent option, but my gluten free sauces haven’t turned out so great in the past. I happened to stumble upon this Gluten Free Mac and Cheese by gluten free on a shoestring and I’m SO HAPPY I did!
- I followed her gluten free blend exactly (I even bought a new scale just for this!) because I’ve seen before that weighing the flour rather than measuring it was better since the different flours by different brands can vary.
- I used only 2 cups of almond milk, though since I was baking it, I wish I had added a bit more.
- I used 1 1/2 cups of fresh, shredded (not grated) Parmesan cheese (husband’s request) rather than cheddar with another 1/2 cup sprinkled on top before baking.
I was SO excited to see the result of this cheese sauce! It was the most beautiful cheese sauce I had seen in a very long time and I wish I had captured a photo of it!
I did, however, get a photo of the finished result.
I placed the boiled gnocchi in the bottom of a greased 9×13 glass baking dish, topped it with thinly sliced and chopped deli ham (you could really use any meat or none at all) and that 1/2 cup cheese I mentioned previously. I baked it in the oven for about 15-20 minutes, but you could certainly have this without baking it at all.
I am SO HAPPY with the result and I will definitely be making this recipe again. Let me know in the comments how you like it and what you did differently.
Autra aka The Eclectic Lady aka Eclectic Autie