I am obsessed with Gnocchi, and the best I ever had was in Venice, Italy with pesto and side of creamed asparagus soup. My diet is pretty clean, plant-based with occasional fish and lots of alcohol. I only really get my gluten from Sourdough, which I will never give up (yes I said, never), so I made this gluten free, plant-based gnocchi to hit my carb craving. Top it with store bought or homemade sauce. I used Trader Joes Kale Cashew Pesto (vegan).
Ingredients
4 cups Broccoli
1 cup Buckwheat Flour
½ tsp. Sea Salt
1 ½ tbsp. Avocado Oil
Steam or boil the broccoli until tender. A fork should pierce the broccoli easily. Drain and allow the broccoli to cool in a colander. With a cheese cloth or towel squeeze out all liquid from the broccoli.
In a food processor or stand mixer combine the broccoli, salt and avocado oil. Add the flour ¼ cup at a time, mixing well between each addition. If this becomes difficult transfer to a bowl and mix the dough with your hands.
Transfer the dough to a lightly floured surface. I like to work on a piece of parchment paper. Knead the dough with a sprinkle of flour. Separate into 4 sections. Using one section of dough at a time roll it into a rope, 12 inches long, and ½ inch wide. Cut the rope into 1-inch pieces. Roll each piece of dough over the back of a fork to create an indentation pattern. Repeat the process with each section of dough.
Bring a large pot of sea-salted water to a boil. Add the gnocchi. Boil for 4-6 minutes or until the gnocchi has floated to the top of the pot. Remove from water with a slotted spoon, or if they all float to the top at the same time, strain in a colander.
Serve hot with pesto or tomato sauce. Garnish with fresh basil and crushed red pepper. Leave a comment if you made it! I want to know your thoughts.
Note: you can substitute any flour, you just need to start with a quarter cup at a time to get the right consistency. All flours are not created equal or gluten free.
