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Gluten Free Gnocchi with Tomato Broth

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When I work from home, I like to have a nice dinner ready for the rest of my housemates when they come home from work.  They requested gnocci, which I was nervous about since I had never made it before, but it turned out to be relatively simple!
This recipe is based on the gnocchi in tomato broth in the Smitten Kitchen Cookbook, with some minor changes depending on what I had around the house and to make it gluten-free so I could eat it.
 
 
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Step 1: Ingredients and first steps

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For Gnocchi
-About 2 lbs of potatoes, which is about 3 or 4 normal sized potatoes.  As you can see, I used whatever potatoes we had in the house
-1 egg
-1 tsp salt
-1 1/4 to 1 1/2 cups gluten-free, all-purpose flour

For Tomato Broth
-about 1 tablespoons olive oil
-1/2 cup white wine
-2 smallish carrots, chopped
-1 stalk of celery, chopped
-2 shallots, chopped
-2 cloves of garlic, minced
-4 or 5 fresh tomatoes, chopped
-Basil leaves (as many as you want, I like a lot)
-2 cups water
-1 bullion cube

Start by baking the potatoes in the oven at 400 degrees for 45 minutes or an hour, depending on the size of your potatoes.
Chop the carrots, celery and shallots and get ready for the next step.

Step 2: Broth

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Heat the olive oil in a big pot and add the chopped carrots, celery and shallots.  After a few minutes at the minced garlic and a few minutes after that, add the wine and scrape off anything that's stuck to the bottom of the pot.  When the wine has reduced by about half, add the tomatoes, basil leaves (save a few to garnish with at the end), water and billion cube and simmer for about 45 minutes until it starts to thicken up.  Strain it through a sieve to get out the big chunks of vegetables and save the broth for later.
I couldn't bring myself to throw out the vegetables that were strained out so I steamed some zucchini and mixed it together and it was great!
General Zod1 month ago

Awesome 'ible. Excellent decision using the vegetables with some zucchini, and gnocchi is just awesome any way it's prepared.

Sam DeRose8 months ago
Looks great! I'm glad you could actually eat your awesome food this time :P
I know! A rare occasion for me :)
dnxdnx9 months ago
Just made this for
My family, but added chilly to the broth. I also used the extra veg from broth with roasted zucchini ! Amazing!! Thanks heaps
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Danger is my middle name (author)  dnxdnx9 months ago
You're welcome! So glad it turned out well!
Mmmm! I love soup and I love that it's gluten free!
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