Recipes

Gluten-free Pecan Gnocchi with Mushroom Cream Sauce

Gluten-free Pecan Gnocchi with Mushroom Cream Sauce
  • Yield: 2 Servings
  • Prep Time: 60 Mins.
  • Cook Time: 30 Mins.
  • *Oat flour can be made by grinding oats in a blender or food processor. 

Ingredients

  • Gnocci
  • 1 pound Yukon Gold potatoes
  • 1/3 cup Fisher® Chef’s Naturals Pecan Flour
  • 1/2 cup oat flour*
  • 1 egg yolk
  • 2 teaspoons salt
  • 2 tablespoons cooking oil (such as canola or vegetable oil)
  • Mushroom Cream Sauce
  • 2 tablespoons cooking oil (such as canola or vegetable oil)
  • 1 1/2 cup sliced button mushrooms
  • 3 garlic cloves, sliced
  • 1/4 cup dry white wine (such as Pinot Grigio)
  • 1/2 cup heavy cream
  • 2 cups baby spinach
  • 2 tablespoons Parmesan plus more for garnish
  • salt to taste
  • pepper to taste

Directions

  1. For Gnocchi 
    -Peel potatoes and cut into 1- to 2-inch pieces. Add to pot of salted water and boil until cooked through and fork tender, about 35-40 mins. 
    -Using a food mill or a fine mesh strainer press potatoes through and into bowl. 
    -Bring another pot of salted water to boil. 
    -On clean work surface, combine both flours and make small well in center. Add yolk and salt and mix together with spoon. Then mix by hand until dough is uniform in texture.
    -Pull off small chunk of dough and press into ball shape. Roll ball out on work surface into 1-inch diameter log.  
    -Cut log into 1½-inch pieces, then carefully add to boiling water. Cook just until dough pieces begin to float. Immediately remove with mesh strainer and transfer to lightly oiled baking sheet. Repeat with remaining dough. 
    -Heat medium skillet over medium-high heat. Add 2 tablespoons cooking oil. Carefully add a single layer of gnocchi to skillet and cook until browned. Turn and brown other side. Remove to plate. 
  2. For Sauce 
    -Heat a large skillet over medium-high heat. Add 2 tablespoons cooking oil, then mushrooms. Stir occasionally until browned. Add garlic and cook until fragrant, 1 to 2 minutes. 
    -Carefully add wine to mushrooms, and reduce heat to medium-low. 
    -Simmer until wine is reduced by half. Add cream and simmer until reduced by one-quarter. 
    -Add spinach and cook until wilted. Stir in 2 tablespoons Parmesan and remove from heat. Season with salt and pepper. 
    -To serve, add gnocchi to sauce, spoon onto plates and sprinkle with additional Parmesan. 

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