Gluten Free Cannelloni with Béchamel

Did you ever spend the better part of a day working on a recipe, and think you may never make it again?  Because it’s too much work?  That’s how I was feeling as I worked on this dish – until I took that first bite.  Oh, my goodness, this was absolutely divine!

Cannelloni con Besciamella – Cannelloni with Béchamel is a labor-intensive dish that is well worth the time and effort, it is swoon worthy!  Recipes like this one are a wonderful way to pass a Sunday afternoon.  For those who can’t spend all that time, I have broken down the recipe into four steps, some of which can be made ahead.  So, whether you go for the entire recipe or spread it over 2 days, I’ve got you covered.  Also, see notes at the end for shortcuts!

8 Servings

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The pasta dough was made with Better Batter Original Blend, and I used my KitchenAid pasta roller attachment to roll out the sheets of fresh pasta.

Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item! 

 

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THE STEPS

1. the Marinara        2. the Filling        3. the Pasta        4. the Béchamel

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Step 1 – Make the marinara sauce (can be made ahead)

Heat the olive oil in a medium saucepan.  Add the onion and garlic and cook 2 minutes on low heat.  Add the tomato paste in the center of the pan.  Let it toast for a minute then stir it all together.

Add the tomatoes, seasoning, sugar and red pepper flakes.

Cover and simmer on low for 2 hours, stirring occasionally.  I like to use a simmer mat, so the bottom doesn’t burn.  Toward the end of cooking, use a stick blender to process into a sauce.

Step 2 – Make the filling (can be made ahead)

  • 1 tbsp. olive oil
  • 1/2 lb. ground pork
  • 1/2 sweet onion, divided use
  • 1/3 cup white wine
  • 1 small carrot
  • 1 small celery stalk
  • salt, to taste
  • 2 tsp. tomato paste
  • 1 cup chicken stock
  • 1/3 cup beef stock
  • 1 tsp. arrowroot flour
  • 1 cup baby spinach, chopped
  • 2/3 cup grated parmesan
  • 1 tsp. fresh grated orange zest

Cut half of the sweet onion into small dice (about 1/3 cup).  Add the olive oil to a stainless-steel skillet on medium low heat.  Cook the diced onion and ground pork, breaking up the meat with a spatula.

Add the wine and continue cooking slowly, stirring frequently until most of the liquid evaporates.

Mince the carrot, celery and remaining onion in an electric chopper.

Add the minced veggies to the pork and stir well.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the pork and veggies.

Add the broth with salt to taste.

Sprinkle the arrowroot evenly over the mixture and stir it in.  Simmer on low until the filling has thickened.  Stir in the baby spinach.  The filling should be moist, but not watery.

Transfer to a bowl and stir in the orange zest and parmesan.  Set it aside while you make the pasta and béchamel.

Step 3 – Make the pasta

Combine 140 g. flour and salt.  In the bowl of a stand mixer, whisk the eggs and olive oil together.  Add the flour mixture and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, adding more flour as needed, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.

For this recipe, setting 3 on a KitchenAid pasta roller attachment is the perfect thickness.  Repeat with each section and lay the sheets on floured parchment or wax paper.

Cut each section into 5-6″ pieces.

Step 4 – Make the Béchamel

  • 1-1/2 tbsp. butter
  • 1-1/2 tbsp. arrowroot flour
  • 1/4 cup heavy cream or half and half
  • 1/2 cup 2% milk
  • 1/4 cup stock (chicken, beef or vegetable)
  • salt and pepper to taste

Melt the butter in a small nonstick saucepan.  Whisk in the arrowroot flour and cook 2-3 minutes over low heat, whisking constantly.

Drizzle in the milk, cream and broth and whisk continuously until thickened.  Season with salt and pepper.  Keep warm.

Assemble!

Finally!  The hard work is done, and it’s time to assemble.  Preheat the oven to 400º.

Coat a casserole dish with cooking spray.  Ladle enough marinara to cover the bottom of the pan, and top with a few ladles of Béchamel.

Spoon the filling evenly onto each section of pasta.

Roll each section into a cylinder and arrange the bundles in a single layer, seam side down in the casserole dish.

Spread the remaining sauce over the cannelloni, then top with more Béchamel.  Be sure that all of the pasta is generously covered with the sauce, including the edges.  Sprinkle the top with grated parmesan cheese and cover the dish with foil.

Bake for 15 minutes, then carefully remove the foil and bake for another 15 minutes.

As the pasta bakes it will absorb liquid and thicken the sauce.  The filling is delicious and moist.  Garnish with fresh basil and dig in!

Notes:

I won’t tell if you use a gluten free jar sauce (wink!).

Use a wine that you can/would drink.  Do NOT use cooking wine!

♪♫ Don’t skip the fresh orange zest.  It adds a subtle burst of amazing flavor to the finished dish!

♫♫ Homemade pasta is fabulous, but if you’re not up to the task, try to find fresh gluten free lasagna sheets such as Taste Republic.  You will need about 8 lasagna sheets for this recipe.  Lay them out on floured parchment and cut each sheet in half.  I do not recommend using dry pasta in this recipe, as it needs to be cooked in advance in order to roll properly and will not absorb enough liquid, resulting in a soggy finished dish.

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Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

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Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  I love this easy side, so it will definitely be going into the dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

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Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon.  There is something soothing about rolling these dumplings one by one.  The joy only continues when it is time to eat!

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My long-time readers know that I am a huge fan of Better Batter.  You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza.  But did you know, it also makes the most wonderful pasta?  Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

  • 120g. Better Batter Artisan Flour Blend
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. egg whites
  • 1-1/2 tsp. olive oil
  • 2 tbsp. water
  • ——————————-
  • 2 Italian sausage links, sliced into coins
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz.) tomato sauce
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 tbsp. olive oil

Preparation:

  1. Combine the first 6 ingredients in the bowl of a stand mixer (flour through water).  Beat with the paddle attachment to form a soft dough.
  2. Bring the dough into a ball, and cover with plastic wrap.  Rest at room temperature 20 minutes.
  3. Line a baking sheet with wax paper and dust with gluten free flour.  Place the dough ball on a floured cutting board and divide into 4 pieces.
  4. Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick.  Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
  5. Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent.  Add the sausage coins and brown on both sides.  Next add the garlic and stir for 30 seconds.  Add the tomato sauce, basil and oregano.  Simmer 30 minutes.

Bring a pot of salted water to a rolling boil.  Add the gnocchi and cook for 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi?  There are so many ways to make it!  Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower.  Or how about Potato Gnocchi with Cassava Flour?  Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

 

Gluten Free Orecchiette with Pancetta and Peas

What are Orecchiette?

One of my favorite pasta shapes, orecchiette are a small, cup shaped pasta said to originate in the Puglia region of southern Italy.  Orecchiette means “little ears” in Italian.  You can see why!

Forming this rustic pasta is easy and kid friendly, everyone will enjoy making it as much as they love to eat it.

A little dough goes a long way!  This recipe was more than enough for the two of us, with a little left over.  You can double or triple the ingredients as needed.  Follow the easy steps, showing you just how to make this pasta along with the classic pairing of pancetta and peas!

Ingredients:

For the pasta

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To finish

Preparation:

Whisk the egg, egg yolk and olive oil in the bowl of a stand mixer.  Add the flour and salt and beat with the paddle attachment to form a soft dough.

Bring the dough together and wrap it in plastic wrap.  Rest at room temperature for 10-15 minutes.

Divide the dough into 4 sections.  Work with one section at a time, and keep the remaining dough covered so it doesn’t dry out.

Lightly flour a cutting board and roll each section of dough into a rope, 3/4″ thick.  Use a bench knife to cut the ropes into 1/2″ pieces.

Roll each piece between your palms to form round, marble sized balls.

For the final shaping, use a knife to pull the dough ball toward you, like this.

Then place it over your thumb or fingertip, gently inverting it to form the “ear” shape.

Line a baking sheet with parchment or waxed paper, and dust lightly with flour.  Place the finished Orecchiette on the baking sheet.  Cover with plastic wrap and refrigerate if not cooking immediately.

To finish the dish, render the pancetta in 2 tbsp. olive oil for about 5 minutes.  Add the peas, sprinkle with Italian seasoning and cook 5 minutes longer.

Bring a large pot of salted water to a rolling boil.  Lift the waxed paper and slide the pasta into the water.  Cook the Orecchiette 2-3 minutes, they are done when they float to the top.

Remove the orecchiette with a slotted strainer and toss with the pancetta and peas.  Add a ladle of pasta water if needed.

Drizzle with more olive oil, sprinkle with grated cheese and garnish with fresh Italian parsley.

Notes ♪♫ This simple dish is made extra special with fresh, homemade pasta.  A wonderful project for a Sunday afternoon, it was a great way to end the weekend!

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Sweet Potato Gnocchi with Turkey Meatballs

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

This rustic pasta dinner was perfect for an autumn afternoon.  Making the two-color gnocchi was a fun experiment as well as a learning experience.  I found the whole process relaxing and enjoyable.  The end result was a delicious dinner for two!

I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous.  My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.

The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content.  The orange potato held many times more moisture than the white sweet potato.  So, the amount of flour needed for each batch was quite different.  In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.

Note that this was a very small batch.  Enough for the two of us with just a bit leftover.  Next time I will make more!  The flour is a 2.5/1 blend of cassava flour/arrowroot flour.  You can mix up a batch ahead of time, so you have enough for rolling and dusting.  I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.

Dinner for two (recipe can be doubled)

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Ingredients:

For the Gnocchi

For the Meatballs

For the Sauce

  • 1/2 stick (1/4 lb.) butter
  • 8 fresh sage leaves

Preparation:

I peeled and steamed the potatoes the day before.  I weighed 2.5 oz. of each potato and set aside the rest for another meal.

The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch.  I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.

I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture.  I divided this mixture between the two bowls of potato.

I then gradually added more flour to each bowl and worked it in until I could roll the dough into a ball.  I covered each in plastic wrap and rested 15 minutes.

I liberally floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.

I used a bench knife to cut the rope into 1/2″ pieces.

I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements.  The orange sweet potato dough had absorbed all of the flour and was still very wet.  It required quite a bit more flour to achieve the right consistency.  All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.

For the final step I rolled each piece of dough over a floured gnocchi board.

I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour.  I recommend refrigerating for at least 1 hour before cooking for firmer texture.

Here’s how to finish the meal.

Combine all of the meatball ingredients and form 6-7 meatballs.  Line a baking sheet with foil and mist with cooking spray.

Place the meatballs on the baking sheet, and broil 5 minutes per side on high.  Keep warm.

Boil salted water for the pasta.  In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves.  When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Remove from the heat when the butter is just beginning to turn brown.

With water at a rolling boil, add the gnocchi and cook 3-4 minutes.

Remove the cooked gnocchi with a slotted spoon and add to the browned butter.  Cook for 1-2 minutes longer.

Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce.  Garnish with fresh sage.

Notes ♪♫ I love making pasta from scratch!  Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal.  You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts.  Thanks for stopping by today and I welcome all your comments!

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Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese with its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook according to package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º.  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Jovial Brown Rice Penne in this recipe.  My favorite brand, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free Rigatoni Pasta

I’m really excited to be using my KitchenAid® so much this year!  Just look at this beautiful Rigatoni pasta!

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I made it with my KitchenAid® pasta press attachment, using the gluten free Artisan Flour Blend from Better Batter.

For a limited time, when you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

When making extruded pasta, the consistency of the dough is everything!  Too dry and the dough will not hold together, too much liquid, and you will have trouble extruding the pasta and the rigatoni will collapse with the weight.  I’ve made these before, but it took a few tries to get the hydration just right.  It’s a bit finicky, like pie dough.

Below I have provided the exact ingredient measures that I used for this 2-serving recipe, and it’s my “go-to” for extruded pasta.  Like any dough, it may vary a bit from batch to batch.  Once you know what the dough should look like, you can adjust by adding a bit more flour or water as needed.

Note that you can double or triple the recipe for a larger family.

2 Servings 

Ingredients:

Preparation:

Place all of the ingredients in the bowl of a stand mixer with the paddle attachment.  Mix on low speed to incorporate.  You should have a crumbly mixture, like this.  Do not add water.

To test the consistency, pinch a piece of the dough.  It should hold together, like this.

Use a stiff spatula to gather the dough together into a ball.

It’s important to give the dough time to hydrate.  Wrap it in plastic wrap and rest at room temperature for 20 minutes.

When ready, set up the pasta press attachment.  I’m using the rigatoni plate, one of six that comes with the pasta press.  It’s very hard to find gluten free rigatoni, so this is going to be a special treat!

Cut the dough into sections, you want to break off pieces about the size of a walnut.  Set up a tray lined with wax paper, and sprinkle with gluten free flour.  Turn on the mixer and begin feeding small pieces of dough into the press.

As the pasta extrudes, cut it to the length you prefer.  You can make mezzi rigatoni or full size.  Spread the rigatoni out on the floured tray in a single layer.

See how the rigatoni have held their shape, with nice defined ridges?

*Remember to follow food safety guidelines, fresh egg pasta should be refrigerated (or cooked) within one hour.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta and cover until it returns to a boil.  Fresh pasta cooks very quickly, no more than 3 minutes total!

Use a spider strainer to gently remove the pasta and place in serving bowls.

Aren’t they beautiful?  Top with your favorite sauce and serve it up!

Notes ♪♫ Curious about that meat sauce?  It’s actually a Beef Guazzetto, or Italian Beef Stew.  It is a perfect accompaniment to the hearty rigatoni pasta.  Get the recipe here.

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Gluten Free Cavatelli with Sausage, Mushrooms and Peas

Cavatelli are a small, indented pasta popular throughout Southern Italy.  Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch.  Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market.  Perhaps they brought back a long ago memory of pasta being made in the home.

Traditional cavatelli are made with semolina flour.  They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife.  To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.

I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas.  It was so good!  A simple, satisfying meal that was just the right amount for the two of us.  If you have bigger appetites or want leftovers just double the recipe!

Dinner for two.

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Ingredients:

For the pasta

Finish the dish

  • 6 oz. (2 links) gluten free Italian Chicken Sausage
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 tbsp. olive oil + more for finishing
  • pinch red pepper flakes (optional)
  • splash (~ 1/4 cup) of white wine
  • 1 tbsp. of butter
  • grated cheese
  • Italian parsley

Preparation:

Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.

Gather the dough into a ball and dust with flour.  Cover with plastic wrap and rest 15 minutes.

Generously flour a cutting board.  Use a bench knife to divide the dough into 4 sections.  Working with one section at a time, roll the dough into a 1/2″ rope.

Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.

Place the formed pasta on a floured tray and refrigerate until ready to cook.

To finish the dish cut the sausage links in half lengthwise and then slice into half moons.

Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil.  Add the garlic and red pepper flakes and gently warm them to infuse the oil.  Heat a large pan of salted water for the pasta.

Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.

Turn up the heat and cook, stirring frequently until most of the liquid evaporates.

Cook the pasta for 3 minutes.  It’s done when it floats to the top.

Add a little more olive oil, splash of white wine and a pat of butter to the skillet.  Drain the pasta and toss with the sausage mixture.  Cook for 1-2 more minutes to incorporate the flavors.

Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.

Notes ♪♫  As you probably know, I am a huge fan of Better Batter brand gluten free flours (not sponsored).  Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine.  Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it off the skewer onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

When you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

OR

For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                                    Updated 01/20/2022

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