Gnocchi of Chickpea flour with Mushrooms and Soya sauce

                               Gnocchi di farina di Ceci in salsa di Funghi e Soya
This gluten free gnocchi recipe is a welcome diversion from the traditional recipe of gnocchi. I believe that the combination of potatoes and chickpea flour is great! I found that this version of gnocchi is perfect with a mushrooms and soya sauce instead of the traditional tomato sauce.



Preparation time: 40  minutes
Cooking time: about 1 hour
Class: economy, healthy

Serves 4-5

Ingredients:

For the gnocchi:

1 ½ lb. (700g) potatoes
2 cups (500ml) chickpea flour
1 tsp. salt
For the sauce:
7 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
½ lb. (250g) fresh, tasty mushrooms, sliced
1 cup (250 ml) white wine
1 cup (250 ml) soya cream
Salt, about 1 tsp
Pepper to taste
To boil gnocchi:
Water, about 10 cups (2 ½ L)
2 tbsp. salt

2-3 tbsp. fresh parsley, chopped

Method:
 
1.     Prepare the gnocchi: Place the potatoes in a large pot. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender. Drain well, cool and peel them. Then mash with a fork or a potato masher.
2.     In a large bowl, combine mashed potatoes, chickpea flour and salt. Then use your hands to knead until a soft dough forms. If the dough is still sticky, add a little more chickpea flour.
3.     Prepare a work area and dust it with chickpea flour. Take a small piece of dough at the time, and roll it out gently with your hands until you have rolls about the thickness of your thumb.
4.     With a knife, cut the rolls into pieces about 1 inch (2 ½ cm) long. To shape the gnocchi, hold a fork in one hand and using your fingertip, roll each piece of gnocchi over the tines of the fork pressing gently to form a slight “C” (good for catching the sauce).
5.     Set each gnocchi in a flat serving plate, dusted with chickpea flour.  Dust with a bit more chickpea flour and then place the plate in the refrigerator.
6.     Prepare the sauce: Heat the oil in a large pan. Add the onion and sauté. Add the mushrooms and white wine. Cook for 20–25 minutes or until the liquid has reduced. Stir occasionally. Add the soya cream, 1 tsp. of salt and pepper, stir well and cook for another 2 minutes. At this point, taste the sauce and add more salt if needed.
7.     Meanwhile, boil the gnocchi: bring 10 cups (2 ½ L) water to a boil in a large pot. Add 2 tbsp. salt. Add the gnocchi to the boiling water, two-three at the time, to avoid that they can stick together, and boil them, gently stirring occasionally, until they rise to the surface of the water. Continue cooking gnocchi at the surface for about 1 minute, then remove with a large slotted spoon, drain well, and transfer to the pan with the sauce. Let cook all together 2–3 minutes, gently stirring. Serve immediately with a sprinkle of fresh parsley.