Gnocchi – Gluten/Dairy/Egg Free

GNOCCHI – GLUTEN/DAIRY/EGG FREE

Last week at the local farmers market, I was super excited to find some Gluten, dairy, egg free homemade Gnocchi!! It took my right back to when I was a child and ‘helped’ my Nonna make it in her kitchen. I’m yet to play around with a recipe to make my own – if I’m truly honest I’m a little scared it won’t be the same as my Nonna’s!

We normally wait for winter for hot pasta dishes, but I made it last night and we sat in the air-conditioning while we had it 🙂

The pasta sauce that I made is one that we use have with most pasta dishes.

The Sauce

4 medium sized organic tomatoes (diced)
150g nitrate free bacon or ham (diced)
2 large handfuls of mushrooms (finely sliced)
1 x 475g passata (see note)

I used

2 x 500g packets of gnocchi

Place ham in saucepan and cook for a few minutes
Add mushrooms and tomatoes and cook for 5-7 minutes, until tomatoes have started to break down.
Empty jar of passata into saucepan, bring to the boil and then simmer for 1-1 1/2 hrs – I find the longer the better, but would be fine to eat after about 10 minutes after the sauce comes to boil, although the flavour hasn’t had enough time to really come together
Cook your pasta according to the directions
Add pasta to sauce and enjoy.

NOTE: The best passata is homemade, do a cook up and place in jars ready for use for a later time. Although, if you are time poor this can be bought at the supermarket – just check the ingredients to make sure it is additive free, it really does make a difference to the taste – not to mention your health!!