Gluten-Free Vegan Potato Gnocchi – 14 oz. For Cheap
Description
Nearly identical in flavor to our original Potato Gnocchi, we substituted an all-purpose GF flour for wheat flour to make this gnocchi gluten-free.
- Pairings
- Recipes
- Cooking Directions
- Ingredients
- Nutrition
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Pairs well with these flavors:
Sautéed pears, Gorgonzola cheese, spiced walnuts, braised short rib, mushrooms, Taleggio cheese, blistered tomatoes, frizzled basil, fresh MozzarellaPairs well with these Pappardelle s sauces oils vinegars:
– Brown Butter Sage Cream Sauce
– Lemon Alfredo Sauce
– Marsala Cream Sauce with Champignon Mushrooms
– Portabella & Roasted Garlic Sauce
– Puttanesca Sauce
– Red Wine Bison Bolognese Sauce
– Roasted Garlic & Four Cheese Sauce
– Roasted Tomato Marinara Sauce
– Tomato Vodka Sauce
– Plant-Based Tomato Vodka Sauce
– Plant-Based Kale Basil Pesto
– Sun-Dried Tomato Pesto
– Traditional Basil Pesto
– Basil Olive Oil
– California Meyer Lemon Olive Oil
– Roasted Garlic Avocado Oil -
– Cheesy Potato Gnocchi and Hot Italian Sausage Bake
–Â Gnocchi Skewers with Cherry Tomatoes and Fresh Basil
–Â Potato Gnocchi Panzanella Summer Salad
–Â Potato Gnocchi with Garlic Cream Sauce and Balsamic-Glazed Pearl Onions
–Â Potato Gnocchi with Gorgonzola Cream Sauce, Pears & Herb Infused Walnuts
–Â Spring Herb Gnocchi with Roasted Golden Beets & Aged Goat Cheese
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To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.
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Potatoes (Potato, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid, mixed Tocopherols to protect freshness), Potato Flour, Gluten-Free All Purpose Flour (Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum), Water, Salt, Spices.
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Additional Information
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