In Episode 11 of The 4 Blades podcast…

Carmen of MTR (My Thermomix Rules) has a monthly cook-a-long that we like to get on board… and this month it is gnocchi with arrabbiata sauce (note: this is the traditional Italian spelling… 2x ‘r’, 2x ‘b’, 1x ‘t’.

To start with, we made the gluten free gnocchi from the Recipe Community. This is a tried and true recipe for us – delicious!

Here are a few pointers that we talked about in the show…

  • Can be made with or without the hard cheese (we used pecorino) due to the salt content it’s not particularly missed.
  • The longest part is waiting for the temperature to drop from 50 to 37 degrees.
  • After rolling out and chopping up the snake of dough into gnocchi, put it on trays with baking paper and pop in the fridge (if you are eating straight away), or the freezer (great meal to prepare ahead of time).

Joe Chopping Gnocchi

  • To cook: Boil a saucepan of water and drop the gnocchi into it. Lift it out with a slotted spoon once it rises to the top. This principle applies to both fresh and frozen gnocchi.

TIP: If you boil a kettle of water and pour it into a heated saucepan, you will have saucepan of immediately boiling water… for when you want dinner to be done FAST!

Because we were comfortable with that recipe we tried to mix it up a bit by substituting sweet potato for potato and using the same recipe. Good idea in theory… in reality it did not work. We tried adding more GF flour, coconut flour, tapioca flour, potato starch and sourghum flour before it was rollable. The end product was OK… but quite stodgy. Would not recommend until further testing has been completed!

The sauces that we made to go with the gnocchi were:

  • Arrabbiata Sauce (from the Australian Every Day Cookbook). YUM.

‘arrabbiata’ is the Italian word for ‘angry’ and refers to the chillies in the dish. Traditionally, the sauce only has tomatoes, chilli, garlic and olive oil, but the addition of bacon is quite delicious. As a vegetarian option… leave out the bacon and be more traditional

Arrabbiata Gnocchi

 

Pesto Genovese Sauce with Chilli (Bec’s accidental creation). Fresh and delicious. Can be made with or without pecorino (or your choice of hard cheese)

Pesto Gnocchi

Sage Butter Sauce (from the Recipe Community). Simple and delicious. Note, we didn’t include parsley.

Thanks Carmen for the great motivation to try out these recipes!

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