Gluten Free Potato Gnocchi with a Bacon and Basil Ragu

The recipe Gluten Free Potato Gnocchi with a Bacon and Basil Ragu could satisfy your Mediterranean craving in about 45 minutes. Watching your figure? This dairy free recipe has 470 calories, 15g of protein, and 24g of fat per serving. For $1.72 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. 102 people were glad they tried this recipe. It is brought to you by Gluten Free Recipe Box. If you have pasta sauce, eggs, flour, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 67%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, Gluten-Free Potato Gnocchi, and Sweet Potato Gnocchi with Pork Ragu.

Servings: 4

 

Ingredients:

6 slices gluten free bacon, chopped

1 small celery stalks, minced

1 cup low-sodium gluten free chicken broth

2 large eggs, beaten

2-3 Tablespoons extra virgin olive oil, divided

1 cup Carla's Gluten Free All-Purpose Flour

35 medium fresh basil leaves, chopped

Your favorite pasta sauce (I used Buitoni Basil Pesto. It's gluten free.

3/4 lb. (3-4 small) russet potatoes, baked and cooled enough to handle

3/4 teaspoon fine sea salt (optional)

1 cup yellow onion, chopped

Equipment:

food processor

colander

frying pan

potato ricer

bowl

pot

Cooking instruction summary:

To a large preheated skillet. add onion, celery, basil, and bacon; cook until bacon is slightly crisp; drain off any excessive fat, but leave in a little; add chicken broth; bring to a boil; and simmer until most of the chicken broth has evaporated.Peel the potatoes; using a ricer (or colander* - takes much longer) rice them; add them to a large bowl; and set aside. Mashing the potatoes by hand does not work, though I haven't tried a food processor, yet. You just have to make sure there are not even the tiniest lumps.Add the flour, egg, and salt, if using to the riced potatoes; kneed into a dough; refrigerate for at least 20 minutes to up to 4 days.Divide dough into 4-8 pieces; roll out into a log 3/4" - 1" log onto a lightly floured surfaced; cut 1/3-1/2" wide circles; shape as you desire. If you'd like to make them fancy, roll them thinner and cut them wider. Then by using the back of a fork, pass the fork against the tops to form an indentation (see photo below).Boil a large pot of water; add 1 tablespoon oil; add gnocchi and boil for 2 minutes; drain and rinse with cold water.Preheat a large non-stick frying pan with 1-2 Tablespoons oil and fry the gnocchi on each side for 5 minutes, or until most are golden brown, on medium to medium-high heat.Place a strip of your favorite pasta sauce, sour cream, or Greek yogurt across the center of each individual serving bowl or plate; add gnocchi and top with ragu. Serve warm.

 

Step by step:


1. To a large preheated skillet. add onion, celery, basil, and bacon; cook until bacon is slightly crisp; drain off any excessive fat, but leave in a little; add chicken broth; bring to a boil; and simmer until most of the chicken broth has evaporated.Peel the potatoes; using a ricer (or colander* - takes much longer) rice them; add them to a large bowl; and set aside. Mashing the potatoes by hand does not work, though I haven't tried a food processor, yet. You just have to make sure there are not even the tiniest lumps.

2. Add the flour, egg, and salt, if using to the riced potatoes; kneed into a dough; refrigerate for at least 20 minutes to up to 4 days.Divide dough into 4-8 pieces; roll out into a log 3/4" - 1" log onto a lightly floured surfaced; cut 1/3-1/2" wide circles; shape as you desire. If you'd like to make them fancy, roll them thinner and cut them wider. Then by using the back of a fork, pass the fork against the tops to form an indentation (see photo below).Boil a large pot of water; add 1 tablespoon oil; add gnocchi and boil for 2 minutes; drain and rinse with cold water.Preheat a large non-stick frying pan with 1-2 Tablespoons oil and fry the gnocchi on each side for 5 minutes, or until most are golden brown, on medium to medium-high heat.

3. Place a strip of your favorite pasta sauce, sour cream, or Greek yogurt across the center of each individual serving bowl or plate; add gnocchi and top with ragu.

4. Serve warm.


Nutrition Information:

Quickview
465k Calories
14g Protein
23g Total Fat
50g Carbs
12% Health Score
Limit These
Calories
465k
23%

Fat
23g
36%

  Saturated Fat
6g
39%

Carbohydrates
50g
17%

  Sugar
7g
8%

Cholesterol
114mg
38%

Sodium
1554mg
68%

Get Enough Of These
Protein
14g
30%

Selenium
25µg
37%

Vitamin B1
0.47mg
31%

Vitamin B6
0.61mg
31%

Manganese
0.61mg
30%

Potassium
1011mg
29%

Vitamin B3
5mg
28%

Folate
104µg
26%

Vitamin C
21mg
26%

Vitamin B2
0.42mg
25%

Iron
4mg
24%

Vitamin K
24µg
23%

Phosphorus
230mg
23%

Vitamin E
3mg
21%

Fiber
4g
18%

Copper
0.35mg
18%

Vitamin A
869IU
17%

Magnesium
59mg
15%

Vitamin B5
1mg
14%

Zinc
1mg
10%

Vitamin B12
0.41µg
7%

Calcium
66mg
7%

Vitamin D
0.63µg
4%

covered percent of daily need
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