Gnocchi Re-do

Spending so much time in Italian kitchens making gnocchi has become second nature. With so much leftover mashed potatoes in the fridge I decided to do something fun with it. You will rarely find gluten free potato gnocchi, they normally make cheese gnocchi gluten free but this recipe works great.

Ingredients –

2 Cups Cold Leftover Mashed Potatoes (Check out my recipe for Fluffy Mashed Potatoes)

1/2 Cup Rice Flour with an additional 1/4 Cup for rolling out

1/2 Cup Chest Nut Flour

1 tsp fresh ground nutmeg

1 tsp salt

1 tsp pepper

1 Tbsp Fresh Chopped Parsley

1 Egg

Mix everything together saving the flour for last. Work with about 1/6 of the dough at a time. Take about a handful and place it on a well floured cutting board. Roll dough out into long strips about 1 inch thick and about one foot long. Use a sharp knife and cut the strip into pieces a little less then an inch. Place the pieces in boiling water. Once they start to float give them an addition 3-4 minutes to cook. They will plump up and look very soft but they harden as they cool. Cook all the gnocchi in a few batches. If you have to many in the pot they will bump into each other and not cook correctly. Strain each batch in a calender and allow to cook on a large cookie sheet. I continue roll out and cut the gnocchi as I cook them. Once all the gnocchi are done I place them in a large deep pan over medium heat. Give them a little toss to re-heat and add any sauce you would like. This time I used pesto but red sauce or even some butter, capers and cheese would be great.




Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.


1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy