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Rice Flour Gnocchi

Rice Flour Gnocchi

Gnocchi are notoriously difficult, but mine are easy to make! Not to mention that they are plump, moist and colorful.

Ingredients

Carrot Gnocchi:
Carrot
70 g
Shiratamako
70 g
Water
2 to 3 tablespoons
Spinach Gnocchi:
Spinach
70 g
Shiratamako
70 g
Water
2 to 3 tablespoons
Kabocha Squash Gnocchi:
Kabocha squash
70 g
Shiratamako
70 g
Water
2 to 3 tablespoons

Steps

1. Cut the kabocha squash and the carrots into small pieces. Wrap the spinach in plastic wrap. Put them all in the microwave and cook until soft.
2. Mash the carrots and kabocha squash with a fork or spoon. Finely mince the spinach.
3. Add the shiratama flour to water and knead it till it's a bit firmer than the consistency of your earlobe. Mix in the vegetables from Step 2.
4. Mix the dough from Step 3 separately with each of the different vegetables and form into 2~3 cm balls.
5. Boil some water and then with your thumb, make indentations into the gnocchi and boil.
6. Once the gnocchi rise to the top and float, put them in a colander to drain.
7. If you'll be having them that day, then just add sauce. Try this recipe - Recipe ID: 1071981.
8. If you're going to freeze them, then let them cool first, then just put them in freezer bags and into the freezer they go! When you want to eat them, just boil them again and you're set!!
9. This is the potato version.

Story Behind this Recipe

I wanted to come up with an easy recipe for gnocchi.