My longing for Italy led me to remember a dreamy bite that I met in the neighborhood restaurant where we used to eat.
The atmosphere was very “Italian”,
On the tables were white and pale tablecloths that were completely ironed.
The chef stood in the kitchen proudly and just waited for the next order,
The noises of the plates and the happiness that was hidden behind every bite could be felt in the entire restaurant,
The waiters spoke only Italian,
And the music playing in the background was wonderful and calm.
Their amazing gnocchi dish will never leave my mind.
We set up a date,
Announced in advance that we would arrive, because I need a gluten-free gnocchi dish,
And we arrived with great excitement.
The wine was poured into the glasses and a feeling of peace was beginning to surround us.
Soon after, plates of mesmerizing gnocchi clouds landed in front of us,
The gnocchi were hidden under the cream, which turned them into bright white clouds,
The thyme leaves dotted the sauce and their smell was intoxicating and addictive.
The parmesan cheese was generously sprinkled on each and every cloud,
And the fork just surrendered to the infinite softness of the gnocchi.
Every bite was full of lust and joy.
Our hearts were full and made a memory we will never forget,
Just me, Noy and these wonderful gnocchi that made our hearts vibrate with joy.
When we returned home, I knew that one day I would make my own version of that unforgettable meal,
But one as light as all of the recipes by Essy Roz.
Then the idea came to my mind,
My cloud gnocchi should be based on one dough that has no competitors,
My insane patent dough,
The patent dough creates bites full of precision of calmness and peace.
Rich and wonderful bites,
Soft and gentle,
Delicious and wonderful.
And my dough with my amazing signature,
Born in my two hands, is exactly the dough that will give us the gnocchi that’s in my dreams.
I went into the kitchen and started painting the pots that were in my heart,
I mixed the ingredients of the dough which instantly turned into a wonderful dough that you can’t stop kneading.
I rolled it out on my floured work surface and made sweet little gnocchi the same size.
I created the simple and wonderful sauce,
And I united them.
You didn’t miss a step.
The gnocchi do not need pre-cooking in water,
They can go straight into the wonderful sauce we prepared for them.
Just a moment and my cloud gnocchi plate is ready,
And the magic happens again,
My heart is excited and mostly I can’t believe that this time there are oat gnocchi hidden in my gnocchi plate,
Simply excellent gnocchi,
Soft as clouds,
And incredibly delicious,
Which are made from oats.
All I have left to tell you is that you must eat this happy bite,
Find out for yourself how wonderful, juicy, satisfying and comforting oat gnocchi are.
And how much fun it is to make our patent dough that has no competitors.
Bites full of sweet memories for all of us 🙂
Gluten-free oat gnocchi – steps | image: Essy Roz
Gluten-free oat gnocchi
Ingredients
Suitable for 4 gnocchi dishes
- 1 cup boiling water
- 1 cup oat flour
- 2 tablespoons olive oil
- Pinch of salt
It’s very important to mix the ingredients well into a dough, and only then check the condition of your dough. If the dough is too sticky, gradually add 2-4 tablespoons of oat flour. Add one tablespoon at a time, mix and if necessary add another tablespoon.
Note that the dough solidifies after a short cooling.
For the sauce
Any sauce you choose will work, I chose cream and thyme (it also has a vegan version)
- 250ml cooking cream (can be replaced with coconut cream / vegetable based cream)
- ½ teaspoon salt
- ¼ cup water
- A small bunch of thyme (you can replace it with oregano / dry thyme / any herb you like)
- A pinch of garlic powder / sliced garlic clove
Preparation
Place the boiling water, olive oil and salt in a wide pan and bring to a boil. Add the oat flour to the pan and turn off the heat. Stir continuously until a soft and sticky dough forms.
Carefully remove the ball of dough from the pan, because it’s hot, place it in a bowl and let it cool for a few minutes. Please note, I recommend covering the dough with plastic wrap or a towel until it cools so that it doesn’t dry out.
Sprinkle a little flour on the work surface and create a beautiful ball of dough with the most addictive softness. Divide our ball of dough into 5 equal pieces from which we will make “snakes” of uniform thickness.
Using a knife / pastry cutter, cut identical gnocchi-shaped pieces from each snake. Try to make all the gnocchi the same size, so they’ll cook evenly and easily.
Put the cooking cream, water, salt, garlic powder and thyme into the pan and bring to a boil.
Lower the heat to low and put the gnocchi into the sauce. There’s no need to prepare the gnocchi in advance, it’s ready at this stage to get into the sauce.
Cook the sauce and gnocchi over low heat, the liquids will reduce and the oat starches will thicken the sauce. Try to mix the contents of the pan gently, you can also try rattling the pan from side to side. As soon as we have reached the desired texture, turn off the heat and serve to the plate.
You can sprinkle some grated cheese over the dish and just eat sweet clouds of gnocchi.
A little extra from me:
- You can keep the dish in the fridge in a sealed box for 4 days.
- The sauce will solidify after cooling.
- The easy way to heat the dish is to put the gnocchi and the sauce in a pan with a little water and cook until everything comes together and a perfect texture is formed.
- There are no substitutions or changes to this recipe. You can just omit the salt, but I don’t recommend it.
- The gnocchi can be cooked in any pasta sauce you like.
- Click here to see how to grind oat flour at home.
Gluten-free oat gnocchi – steps | image: Essy Roz
Gluten-free oat gnocchi – steps | image: Essy Roz
Gluten-free oat gnocchi | image: Essy Roz
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