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:

Equipment:

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:

covered percent of daily need