Monday, October 15, 2012

Rice Gnocchi - my style

It's been a long time since I've posted a recipe, I've been experimenting a lot lately, not only in the kitchen but also with paper and scissors and my son is turning into a crafty little man with his enthusiasm. He loves now to make things, mostly tridimensional things, with paper and glue and glitter and any object he can find loose around the house.
The main experiment in the kitchen has been in the bread compartment. I have succeeded using a US recipe posted by an Italian friend on facebook... That says it all. The recipe is super easy, especially for me. I cannot knead too much now, being 7 months pregnant and a bit short of breath at the moment. The bread made with this recipe came out very well, and I will definitely be posting it soon, because it is super easy and it worked so well for two times in a row, without any "first time failure".

Today I'll be posting about a special kind of gnocchi, Rice Gnocchi. In Italy, we used to have them often in the CHinese restaurant, however I've never seen them on any menu here in Ireland and I know my husband loves them. He didn't eat them for the past five years, but now I know how to make them myself so he's a very happy bunny :)

Ok, the word gnocchi is not too accurate, they look like slices of rice dough, but in the Italian Chinese restaurant that is what they are called, so we'll stick to that.


100 grams of rice flour for each person
50 grams of plain flour for each person
100 millilitres of water for each person.

Measure the flours.
And place them in a bowl.
Mix in the water and knead until you get a nice dough ball. If needed, add a bit of water.
Let the ball rest for 30 minutes or more in the fridge, so it firms up a bit. I left it for over an hour and it was a pleasure to work with when I took it out.
Cut a thin slice of the dough and press it down on a wooden board, then cut it in the desired shape. It should look like an ellipse, bit I didn't have any elliptical cookie cutter at hand so I just cut them in stripes.
Place all the stripes obtained on the side, and do not flour them  at all, otherwise the gnocchi might be a bit harder than what they are intended.
Prepare your condiment. For us it was chicken breast, slowly cooked with some olive oil and soy sauce, along with mushrooms, peppers and courgettes pieces. It is important that the condiment cooks slowly, so it can release the juices needed for the gnocchi.
Once the condiment is ready, put on some salted water and cook the gnocchi in batches of maximum 10 for two minutes in boiling water. 

Remove with a strainer after the 2 minutes and place over the condiment in the pan.
Once all the gnocchi are in the pan, stir fry everything for a few minutes turning and turning the contents so all the gnocchi get the chance to come in contact with the sauce.
Serve warm and enjoy. They are not heavy to digest and needless to say my 5 year old son loved them!