Gluten-Free Potato Gnocchi Mix from The Philadelphia Gluten-Free Ravioli Pasta Company

By | Mar 20, 2012

I have never made gnocchi. Well, I hadn’t until last Tuesday night. That’s when I tore into the box of Gluten-Free Potato Gnocchi Mix from The Philadelphia Gluten-Free Ravioli Pasta Company.

Gluten-Free Potato Gnocchi Mix

In case you’re not familiar with gnocchi, it’s a soft, round pasta made from a potato-based dough. Preparation requires a fair amount of effort, including peeling, boiling and either mashing or milling potato – and that’s before you mix in the eggs and start kneading. Somewhere along the line, flour is usually involved, either in the dough itself or for dusting and rolling the dough.

This Gluten-Free Potato Gnocchi Mix cuts out the effort and the gluten. All you have to do is add hot water. Knead into a dough, and you’re ready to go.

I must admit, I was pretty excited to skip the prep steps and get right to the kneading. I did my best to roll the dough into dowels, then cut and shape them into round balls. I even tried using a fork to make those signature grooves in the dough. My skills could use some work, but The Philadelphia Gluten-Free Ravioli Pasta Company has a video that shows how you to do it right – with a gnocchi tool!

VIDEO: Gnocchi Mix Preparation

The gnocchi cook quickly – just a few minutes in boiling water and they’re ready for saucing. I whipped up a quick ‘sauce’ by mashing cooked butternut squash and thinning it out with some water from the pot I used to boil the gnocchi.

Gluten-Free Gnocchi with Butternut Squash

My first batch of gnocchi was a little bland. So, I added salt to the boiling water, which helped bring out the flavor in the cooked pasta. What I discovered, however, is that the gnocchi mix makes an excellent base to build flavor. I did some experimenting and tried a variety of flavor combinations.

First up, I added some of the butternut squash mash to a portion of the dough. This made the dough very flavorful, but a little too wet. I’d recommend balancing it out by using less water in the mix.

Next, I mixed a little Parmesan cheese into a second portion of dough. This gave it a bit of salty and sharp flavor, without weighing down the dough.

Gluten-Free Gnocchi - Butternut Squash

Finally, I minced a little bit of fresh rosemary and mixed that into a third portion of dough. This gave the gnocchi huge flavor without taking away from the potato-y texture. Not exactly a traditional preparation, but I’m all for the road less traveled.

If you’re not one for creativity, The Philadelphia Gluten-Free Ravioli Pasta Company also has a Gluten-Free Potato & Spinach Gnocchi Mix.

Overall, the Gluten-Free Potato Gnocchi Mix was easy to use, fun to make and a filling meal. This would be a GREAT product to try with the kids. For more information and to order this mix, visit www.phillygf.com.

1 Comment so far
  1. Erin Smith March 20, 2012 3:50 pm

    This sounds awesome. I would love to try these. I never made gnocchi either.

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