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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Gluten Free Spinach Gnocchi

Parve, Vegetarian, Dairy , Naturally Gluten Free


This is a naturally gluten free Italian recipe but it is dairy. I served this at seder a couple of years ago to veggie friends. How, well after cooking in advance I covered with the sauce and cheese and left it in a very low oven so it made a gnocchi casserole. You could use chard instead of spinach

25g melted butter or 1 tbsp olive oil
½ kilo fresh spinach, or 300g frozen
150g cream cheese
2 eggs
6 heaped tbsp potato flour
150g cold mashed potato
100g grated Parmesan or strong cheese
Seasoning
Fresh Nutmeg
Extra tbsp olive oil

Chop the spinach and cook in the microwave or sauté pan for about 5 minutes until wilted. or defrost if frozen.  Squeeze out all excess water. Mix in the cream cheese.

Beat the eggs and half the grated cheese together, add to the spinach mix Now add the seasoning, the mashed potato, potato flour, melted butter or olive oil and grate in some nutmeg to taste. Place the mix in the fridge for an hour for the gnocchi to firm up. If not firm add a more potato flour until the mix holds together.

Boil a large saucepan of salted water with the extra tbsp of olive oil. Roll out walnut sized balls and drop them into the simmering water and cook uncovered for 5-7 minutes when they will swell. Lift out with a slotted spoon and drain.

Either serve with a tomato and olive sauce or olive oil and chopped sage and the remaining half of the cheese sprinkled over the top