What is it about a soft pillow of potato that makes me so happy? What makes me even happier you might ask? I was able to find them in a gluten free version. Here in Eastern PA we are so lucky to have access to many wonderful foods. In South Philly there is an Italian Market full of some of the most wonderful meat, produce, oil, vinegar, pasta and the list goes on and on. One of the shops has these pillowy dumplings and they are gluten free. If you are not aware, I better inform you…most store bought gnocchi have wheat added to them. Sad really, when it is completely unnecessary. These are from Italy and taste very good. They cook in about 2 minutes and the sauce comes together in about 15 minutes. This is a quick, easy and delicious dinner that is great for week nights and you would be proud to serve it to guests as well. Pair with a green vegetable or salad.
Gluten free potato gnocchi
Gnocchi with Sausage and Pumpkin Cream Sauce
Ingredients:
- 1 Tbsp olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Tbsp fresh sage, chopped fine
- 12 oz. precooked chicken apple sausage, sliced on bias
- 1/2 c white wine
- 1 1/2 c pumpkin puree
- 1 1/2 c heavy cream
- 1/2 c grated parmesan cheese
- salt to taste
- 2 lbs. gnocchi
Instructions:
Warm a saute pan over medium heat. Add oil to pan and swirl to coat. Add shallot, garlic and sage to pan and sauté for 1 minute. To the shallot mixture add sausage slices and sauté until browned about 5 minutes. Pour in wine to deglaze the pan and reduce down for 1 minute. Add pumpkin puree and heavy cream and stir to combine. Stir in parmesan cheese. Cook approximately 5 minutes to heat through. Season with salt to taste. Be careful not to add too much salt since the parmesan is salty.
Cook gnocchi according to package directions. Drain and toss with the sauce. Serve immediately.
Serves 4-6
Alligator Pear Chef 