Angel Food’s twist on an Italian classic.
Another great recipe by Carla Beardshaw. Dairy, soy and nut free.
2Cans of crushed tomato
2Cloves of garlic
1Large onion Red or white
1 kgAgria potatoes Peeled and cubed into large pieces
1 tspEgg replacer (Mixed with 2 tablespoons water)
180 gWhite high grade flour (1 1/4 cups)
100 gAngel Food Mozzarella
2 TbspAngel Food Parmesan
- Step 1To create the Tomato Ragout, fry the onion and garlic on a low heat until soft. Add the cans of tomatoes and seasoning. Simmer for 10 minutes. Alternatively, use a jar of pasta sauce if you'd like to skip this step.
- Step 2To make the Gnocchi, first boil the potatoes until soft. Once finished, drain in a colander for five minutes, until all steam has evaporated.
- Step 3While the potatoes are still warm, mash them very well. The consistency needs to be completely smooth.
- Step 4Let the mashed potato cool, then add the pre-mixed egg replacer.
- Step 5Sift the flour on top, and mix it with your hands, folding the flour in. Mix until it is just blended - but do not over-mix or the gnocchi will become too tough.
- Step 6Bring a large pot to boil. While this heats, line a baking tray with greaseproof paper. Also get ready a lightly greased rack.
- Step 7Divide the potato mix into two. Roll each into a long sausage (2cm high and approximately 4cm wide).
- Step 8Cut the sausages into 2cm pieces. You do not need to shape the pieces, as too much over-handling can create tough gnocchi. Place each one apart on the baking tray.
- Step 9Drop the gnocchi gently into the water - one at a time, and not too many at a time (up to 8 in the pot at once). Once they rise to the surface of the water they are done. Lift them out with a slotted spoon. Don't let them stay in the water too long.
- Step 10Place each on the slightly greased rack to drain. Let them cool. Note: If you do not plan to use them immediately, they can be placed in the fridge, covered. They also freeze well. Freeze them individually on a tray, and then when frozen place them in a bag. All of the steps below can be applied to frozen gnocchi.
- Step 11When ready to use, heat a cm of vegetable oil in a frying pan on medium heat.
- Step 12Lightly dust the gnocchi with flour.
- Step 13Fry one side of the gnocchi until golden brown, then turn them over one time, to fry the other side.
- Step 14Place the ragout into an oven-proof shallow dish. Place the fried gnocchi onto the sauce.
- Step 15Cover with Angel Food mozzarella.
- Step 16Bake in the oven, at 200C until the cheese has melted. Once it has been taken out of the oven, sprinkle with Angel Food parmesan.