Introduction: Gluten Free Gnocchi With Tomato Broth

About: 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 other things.

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.

Step 2: Broth

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!

Step 3: Gnocchi

One the baked potatoes have cooled, peel them and mash them up.  I didn't even have to use a peeler once they were baked but your mileage may vary.  I just mashed mine with a potato masher, but if you have a potato ricer or some way to get it more finely mashed, but I don't have one, so I just mashed it as well as I could.  Lightly beat the egg and salt and mix it in, I tried using a spoon, but my hands worked much better.  Mix in the flour a little at a time until the dough sticks together easily.  Separate the dough into four sections or so, just so it's in small enough pieces that it's easy to work with.  Roll it out into long log shapes and cut it into about 1/2 inch sections.  If you have a fancy gnocchi knife or something you can use it to get the traditional ridges, or you can use a fork.  I am lazy, so I didn't do that, but I think they still look nice.
I put mine in the freezer on a parchment paper lined tray for a few hours until my house mates got home.

Step 4: Cook and Enjoy!

To cook the gnocchi, put them in a pot of salted, boiling water and cook them until they float.  Keep an eye on them because this only takes a few minutes!  Strain them and add them to the re-heated tomato broth, and garnish with more fresh basil leaves and impress your friends!