Spooky Potato Gnocchi
This recipe elevates potatoes to a frighteningly good Halloween scare. Don’t be nervous if you haven’t made gnocchi before; it’s an easy and forgiving process.
Gnocchi is traditionally made with semolina flour and potatoes. I’m using a gluten-free baking blend in place of the wheat, which makes these little dumplings gluten-free, but you can use wheat flour, oat flour, or whatever you have on hand.
I colored the ones pictured black by substituting 2 tablespoons of food-grade charcoal for that amount of flour but you could make purple by using purple potatoes, adding a few drops of food coloring, or going with white.
If you choose white, spook them up by using ghost or skull cookie cutters.
Ingredients:
- 2 large russet Idaho® potatoes (or try purple Idaho® potatoes for a fun color!)
- 1½ cups gluten-free baking blend, wheat flour, or oat flour, divided
- ½ teaspoon salt
- Coloring (food-grade charcoal or food color), optional
- Tomato pasta sauce, jarred or homemade
- Cheese, vegan or regular
Directions:
- Peel the potatoes and cut them into small chunks. Boil until tender, and drain well in a colander.
- Transfer to a large mixing bowl and mash well.
- Add in ½ cup of flour and salt. Mix well with your hands, adding the other 1 cup of flour a ½ cup at a time.
- Flour a large cutting board and turn out half the dough. Pat flat, about ⅓˝ thick.
- Cut out festive and spooky shapes with small cookies cutters. Repeat until all dough is used.
- Spread a thick layer of tomato pasta sauce in a large casserole dish, place gnocchi on top, then add a sprinkle of vegan or regular cheese.
- Bake at 350° for 20 minutes or until the sauce starts to bubble.
- Enjoy!
Print Recipe
Yield: 4 dozen gnocchi
Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking
