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.

Step 1: Ingredients and first steps

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.

<p>Awesome 'ible. Excellent decision using the vegetables with some zucchini, and gnocchi is just awesome any way it's prepared.</p>
Looks great! I'm glad you could actually eat your awesome food this time :P
I know! A rare occasion for me :)
Just made this for<br/>My family, but added chilly to the broth. I also used the extra veg from broth with roasted zucchini ! Amazing!! Thanks heaps
You're welcome! So glad it turned out well!
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Mmmm! I love soup and I love that it's gluten free!

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Bio: I'm just a lady who likes making stuff. I got my degree in engineering but also enjoy cooking, sewing, knitting, gardening and backpacking, among ... More »
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