What is Gnocchi?

If gluten-free gnocchi is delicious, gluten-free sweet potato gnocchi is divine. “What’s gnocchi” you ask? I think of them as pillowy soft, grown-up tater tots. Technically, gnocchi is a pasta. While made with potato, it also contains flour. I first made this with a blend I received in a Savorfulll box years ago. This time, I’m making it with Cup 4 Cup flour.

I did not create this recipe on my own. I have recently fallen in love with the non-gluten free website, Dessert for Two. Don’t be dissuaded by the title. It contains more than dessert recipes. For example, author Christina Lane has a recipe for Pumpkin Gnocchi. If one can swap potatoes for pumpkin in pie, one can surely do so in gnocchi! Which is exactly what I did.

How Do I Prepare the Sweet Potatoes?

The night before I planned to recreate my gluten free sweet potato gnocchi, I wrapped my sweet potatoes in foil and baked them in the oven. Probably at 350 degrees. Probably for 30 minutes. I’m terrible at remembering some of these things. Sorry.

I’m sure you can do a Google search for how to make sweet potatoes and find a myriad of answers. To keep my sweet potatoes moist, I cooled them and stored them in previously mentioned foil. Why clean more dishes than you need to, am I right?

Secret Ingredient? Ricotta Cheese

Standard gnocchi contains potato, flour and egg. However, Dessert for Two’s Christina Lane also uses Ricotta cheese. In addition to the egg in the recipe, it helps the dough hold together.

It rolled so incredibly well. It required very little extra flour for rolling. Which if we’re honest, is one other reason gnocchi is great. It’s like reliving your childhood days of playing with Play-Doh. Except these are made with wheat-free ingredients and you actually get to eat it when you’re done.

How Do You Shape Fresh Gluten Free Gnocchi?

Roll gluten-free sweet potato gnocchi dough into 3/4 inch snakes, cut them into 3/4 inch pieces, and then roll them down the back side of a fork. That creates the really cool grooves that you find in traditional gnocchi. Thanks Lidia Bostianich for that tip!

How Do You Cook Gluten Free Sweet Potato Gnocchi?

The directions from Lane’s original recipe instruct you to cook / fry these in melted butter. I did. And they were everything I longed for. Soft. Decadent. And totally worth keeping ALL to myself. (I did end up sharing. Because my husband has an adorable smile. He’s lucky.)

Can I Freeze This Gnocchi?

You can also boil these in water. When I originally made these gluten-free sweet potato gnocchi years ago, we then froze them on a cookie sheet. We did this because it wouldn’t be served until the next day at my aunt’s house. When it was time to cook them, I cooked them in straight chicken broth. No prior thawing, and no diluting with water.

I wasn’t very exact on the cooking times. I just cooked them until I thought they were done. (Traditionally you cook them until they rise to the surface.) They tasted fantastic and my uncle even had seconds.

They were a great compliment to the roasted Cornish game hens and wild rice stuffing of our Christmas dinner. These gluten-free sweet potato gnocchi would be great for Thanksgiving too! Click here to get other Thanksgiving menu ideas, from A to Z!

Have you ever made sweet potato gnocchi? What recipe do you follow? What are some of your favorite dishes to make for Christmas? Leave me a note below!

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Gluten Free Sweet Potato Gnocchi

Ingredients

• 4 oz ricotta cheese
• 1/3 c cooked and mashed sweet potatoes
• 1 tsp minced garlic
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 egg
• 1 c Cup 4 Cup gluten-free flour

Instructions

• Preheat the oven to 350. Roast sweet potatoes, whole, for 30-45 minutes. Store in foil and allow to cool overnight in the fridge. 
• Prepare the gnocchi dough. Combine all ingredients EXCEPT for the flour. Christina Lane says to do this to prevent the formation of gluten. Which won’t theoretically happen due to the use of gluten-free flour, but let’s follow directions for the sake of matter. 
• After the “wet” items have been thoroughly blended together, slowly add the flour. Mix together until just combined. 
• Flour a board (or I use a Silpat) and dump dough onto a floured surface. I find it best to divide the dough in half or thirds. This makes it easier to roll and cut. 
• Roll dough into long strips. (Let’s be honest childhood friends, we’re making edible dough snakes here.) Cut into 3/4 to 1 inch portions. 
• Melt butter in a skillet. Cook gluten-free sweet potato gnocchi in melted butter in batches. Cook 2-3 minutes on one side, then flip and repeat. Allow to drain on a paper towel. 
• Alternate cooking method – Bring water or broth to boil and drop gnocchi in liquid. Cook approximately 3 minutes or until gnocchi floats to top.

**This post is not sponsored by the brands mentioned in this post. However, this post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2012

The post Gluten-Free Sweet Potato Gnocchi appeared first on MI Gluten Free Gal.

Scalloped Potatoes Vs Au Gratin Potatoes

Crunchy bits and cheese. Technically, these are the two major differences between scalloped potatoes and au gratin potatoes. By definition, scalloped potatoes contain neither. However, people often interchange the two. For example, my friend Amanda at Eat At Our Table calls her family’s version Gluten Free Scalloped Potatoes and Ham, even though it contains cheese and crackers. As long as it tastes great, who cares what it’s called!

Regardless of what you call this dish, choose the correct bakeware. I chose to use my ceramic Staub 2 qt gratin dish. Ceramic bakeware holds heat well, and can be placed under the broiler, unlike glass bakeware. It can go from oven to table, then from fridge to microwave with no issues. Can’t do that with a metal pan!

What Kind of Potatoes Should I Use?

Let’s get cooking. First things, first, my husband was right. In selecting potatoes for this dish, I first used russet potatoes. Which work fine. However, he recommended white potatoes. Lemme say after multiple attempts, his suggestion of white potatoes worked better. How he knows all this stuff, I don’t know. He needs to go on Jeopardy.

Secondly, after three attempts at these gluten free au gratin potatoes, I decided my idea of soaking the potatoes was not ideal. This washes off the additional starch in the potato, which we want! It is key to making a richer sauce as the potatoes cook. Finally, while some suggest using a food processor or mandalin, I slice my potatoes by hand. Just try to keep them as uniform and thin as possible.

Ratio of Cream to Cheese to Potatoes

The first time I attempted these gluten free au gratin potatoes, I tried to copy the sauce from Schar’s macaroni and cheese recipe. They start a roux with their crushed Table Crackers. Yeah, that doesn’t work here. Many recipes suggest using milk and flour. However, I wanted to keep this as simple as possible. Therefore, I went with the heavy cream + cheese method.

I consulted many cream based recipes. After looking at Once Upon a Chef’s recipe for Potatoes Au Gratin, I settled on a simple ratio. For every 8 oz of potato, I use 1/2 cup of cream and 1/4 cup of cheese. Extrapolate that to 2 lbs of potatoes, and you get 2 cups of cream and a cup of cheese. (If you’re not a fan of dairy, this recipe isn’t for you.)

Gluten Free Saltine Crackers

As mentioned previously, the difference between gluten free scalloped potatoes and gluten free au gratin potatoes is the presence of cheese or a crunchy topping. Since I’m an over achiever, I did both! In groups, I often see people asking about a good replacement for saltine crackers. Without fail, I always mention Schar Table Crackers.

Therefore, I chose to highlight them in this dish. I mean, these crackers taste amazing on their own. It’s a good thing they come in individual packs of 6 crackers. Otherwise, I might eat the whole package in one setting! However, they work great in casseroles and anything needing a bit of crunch.

What To Serve with Gluten Free Au Gratin Potatoes

I chose to make this dish after a handful of people on my Facebook page said Easter isn’t Easter without potatoes. But what to serve with it? We don’t eat pork, so ham was right out. Therefore, I made Iowa Girl Eats’ Perfect Roast Chicken. Being spring, I lean towards making Brussels sprouts, even though they’re not in the picture.

Other people mentioned rolls, therefore I made gluten free crescent rolls. Many mentioned deviled eggs, but my husband won’t touch those with a ten foot pole. Since I don’t want to eat them all myself, I passed. For dessert, I remade my mother in law’s Easter cake, filled with homemade lemon curd. You should too.

Live Simply – Delegate

Can I be honest? I made the rolls, chicken, lemon curd, frosted the cake, and  potatoes all in one day. AND I HURT. My feet hurt. My back hurt. I don’t know how people do all this in one day! For certain, holiday meals are not for the faint of heart. Pace yourself friends – this is a marathon, not a sprint.

Definitely make a written plan, and time your dishes accordingly. Make what you can the day ahead. Think through what oven space you have to work with. Suggest others help by bringing dishes to round things out. I think Aunt Esther can safely bring Jello. Uncle Bob can bring the olives and pickles. YOU DON’T HAVE TO DO IT ALL!

Need Dairy Free, Gluten Free Au Gratin Potatoes?

As mentioned, my recipe contains lots of milk and cheese. If you need a dairy free version, I recommend The Pretty Bee’s version of Gluten Free Scalloped Potatoes. Looking for that cheesy flavor? Try this Creamy Vegan Potato Au Gratin from Allergylicious.

Recipe

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Gluten Free Au Gratin Potatoes

Equipment

• Schär Shop – Table Crackers
• Hamilton Beach Food Processor 10 Cups
• Staub Ceramic Baking Dish Set, 3pc, Dark Blue

Ingredients

For the base

• 2 lbs white potatoes 8 medium
• 2 cups heavy cream
• 1 cup shredded Cheddar cheese
• Salt & pepper to taste

For the topping

• 3 tbsp butter melted
• 9 Schar table crackers crushed
• 3/4 c shredded Gouda or Swiss cheese

Instructions

• Preheat oven to 375 degrees
• Wash and peel potatoes, and slice as thin as possible. Cut to uniform width, using a mandolin if necessary. 
• Place a layer of potatoes on the bottom of a 2 quart casserole dish. (You will do 4 layers, so use a quarter of what you have.) Sprinkle the top of the potatoes with salt and pepper (You choose how much. I’d say no more than a 1/4 tsp of salt and an 1/8 tsp of pepper per layer. I did not measure it when i made them.)
• Then top the potatoes with 1/2 cup of cream and 1/4 cup of shredded cheese. I used Cheddar, but you can use something else if you wish. 
• Repeat for three more layers until all ingredients are used up. 
• Cover casserole dish with aluminum foil and bake for 30 minutes. 
• While potatoes are baking, crush 9 Schar table crackers, and mix with the 3 tbsp melted butter and 3/4 c shredded Gouda cheese. (If you’re not a big fan of a crunchy topping, you can reduce it to 6 crackers (crushed), 2 tbsp melted butter, and 1/2 cup of shredded cheese.) 
• After the first 30 minutes of baking, remove casserole from oven, and remove foil. Sprinkle coating on top and return to oven. Bake for another 30-45 minutes, until potatoes are cooked to desired tenderness. (I cooked mine for 30 minutes more, but you might like yours more tender than I do.) 
• Serve hot. I served 6 with this 2 quart casserole dish. 

**Schar sponsored this post by compensating me for my time and talents. In addition, Staub sent me the gratin dish featured in this recipe, free of charge. However, all thoughts and opinions are my own. This post also contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published April 2019

The post Gluten Free Au Gratin Potatoes appeared first on MI Gluten Free Gal.

Stuffing or Dressing?

Stuffing. It’s the one thing that people miss at the holidays. Stuffing shouldn’t just be relegated just to the holidays, though. I received a panicked email during Christmas, when someone’s stuffing mix supply ran out. I tried to encourage the writer that it’s not all that hard to make. Use the recipe for Bette Hagman’s gluten free cornbread, and you’re halfway to this delicious gluten free cornbread stuffing.

Gluten Free Bouillon

I originally posted this recipe for my gluten free cornbread stuffing in 2017. I did it in a hurry, because I wanted everyone to have it in time. However, it contained only one picture. To be honest, it wasn’t a great one. So here I am, a year later, updating the post with images that tell more of the story. My recipe calls for using gluten free bouillon and water. (You can use chicken stock if you want.) Here are the bouillon brands I trust.

• Herb Ox
• Massel 
• Edward and Sons Bouillon Cubes

Gluten Free Cornbread Stuffing KEY INGREDIENT

My recipe for gluten free cornbread stuffing contains one important ingredient. Cranberries. Some may not agree, but I feel it adds an added sweetness to the dish. When I can, I prefer to use Michigan brands, such as Graceland Fruit.

I first tried their products at the Third Coast Bakery grand opening. Luckily, I can find these whole ones at my local Meijer. I added them whole to my gluten free cornbread stuffing, but suggest chopping them up a bit before adding them to yours.

Don’t wait for the holidays to make this gluten free cornbread stuffing. This dish is good anytime of the year. While it’s tasty with turkey, it’s succulent as a side to sausage as well. You can use it to make waffled stuffing, that would make one heck of a base for a meatloaf sandwich. Either way, you can easily make this gluten free cornbread stuffing part of your meal rotation.

Looking for a recipe using regular gluten free bread? Try this Gluten Free Stuffing from Iowa Girl Eats. Want a smaller portion size? Add these Gluten Free Stuffing Cups from Eat At Our Table to your menu! 

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Gluten Free Cornbread Stuffing

Course Recipes

Keyword cornbread dressing, gluten free dressing, gluten free stuffing

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 1 small onion diced
• 2-3 ribs of celery chopped
• 2 sticks of butter or Earth Balance if dairy-free
• 2 tsp Gluten Free Bouillon
• 2 tsp salt
• 1/2 tsp pepper
• 2 tsp sage
• 1 tsp thyme
• 9 c cubed cornbread
• 1/2 c dried cranberries
• 2 1/2 – 3 c water

Instructions

• Preheat oven to 350.
• Dice onion and chop celery. In large skillet, melt butter and saute onion and celery until onions are translucent.
• Add bouillon, salt, pepper, sage and thyme to sauteed mixture. Cook 2-3 minutes further.
• Place cornbread cubes in large baking dish, preferably one that has its own cover. Add to it the sauteed vegetable and herb mixture. Stir together along with dried cranberries.
• Moisten cornbread stuffing with water. You can adjust the level of water for your preferred level of moisture.
• Cover baking dish and cook for 25-30 minutes. Remove cornbread dressing from oven and let rest covered 5-10 minutes.

Do you enjoy cornbread stuffing anytime of the year, or just the holidays? What do you like to pair with it? Leave me a comment below!

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Originally Published January 2017

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