Recipe: Pear And Parma Ham Gluten-Free Gnocchi
This is a gluten free gnocchi recipe to knock your little socks off! We love gnocchi because it's so versatile and the accompanying ingredient combinations are endless. This time around we pair parma ham with pear and a delicious herb oil for a gourmet dish to impress.
For The Gnocchi
- 1 kg russet potatoes (or similar)
- 1 tbsp rapeseed oil
- 2 eggs
- 60 g rice flour
- 60 g sorghum flour
- 60 g glutinous rice flour
For The Herb Oil
- 1 bunch parsley stalks
- 1 bunch basil stalks
- 2 sprigs tarragon
- 1 pear
- 90 g parma ham
- 1 sprig parsley
- 1 sprig basil
Preheat The Oven
Preheat the oven to 180ºC.
Make The Gnocchi
Place the potatoes onto a baking tray, pierce a few times with a knife and rub with a little oil. Season with salt and pepper and bake for 75 mins, until completely soft all the way through.
Leave the potatoes to cool, then peel and roughly break up.
Add the potato to the bowl of a stand mixer with a beater attachment. Start on a slow speed.
Crack the eggs into the bowl one at a time, letting the machine incorporate each one.
Combine the flours in another bowl, then add, a little at a time, until the mixture begins to come together into a firm dough. Avoid over beating.
Roll The Gnocchi
Tip the dough out onto a sorghum floured surface and divide into quarters and roll each quarter into a cylinder about 2cm diameter.
Cut into 1.5cm pieces and gently press the top of each piece with a fork.
Store on a lightly floured tray.
Make The Herb Oil
Blanch the herb stalks in boiling water for a few seconds.
Add the herbs to a spice grinder with the oil, pepper and salt and blitz.
Strain through a fine sieve and if you want to, muslin cloth, to get a smooth, clear green oil.
Cook The Pear
Peel, core and small dice the pear really small.
Fry 3/4 of it to soften in a pan with a tablespoon of the oil, saving the rest.
Boil The Gnocchi
When ready to cook, bring a large saucepan of water to a boil and season generously with salt.
Cook for 3-4 minutes, until they float, and taste one to ensure they are cooked through.
Drain and toss with the herb oil.
Divide the gnocchi between 4 plates and garnish with the leftover pear, ham and herb leaves.
Drizzle over a little more herb oil and serve.
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