If you are looking for a pasta dish that is not made with traditional white flour, I think you’ll really like this Potato Gnocchi recipe.  I am gluten free, and I love that I am able to eat this pasta because the flour is Bob’s Red Mill Potato Flour , which is completely gluten free.

Ingredients

• 2-3 Large Yukon Gold or Red Skin Potatoes
• 3/4 cup Bob’s Red Mill potato flour
• 3/4 cup Arrowhead Mills white rice flour
• 1 teaspoon Bob’s Red Mill xantham gum
• 1 large egg
• 1 large pinch of salt

Preparation Wash and peel potatoes. Cook in boiling water until soft but not falling apart. Put through potato ricer or use KitchenAid stand mixer with dough hook to mash potatoes to a smooth consistency. Add egg, salt, xantham gum and half of both flours. Continue adding additional flour until dough forms and holds together. On lightly floured surface roll dough out into long half inch ropes. Cut ropes into halt to three quarter inch pieces. With back of fork gently roll gnocchi with tines of fork leaving slight impressions in gnocchi. Cook gnocchi in boiling salted water for 3-4 minutes or until gnocchi rise to surface of water. Top with your favorite sauce and enjoy.

Cooking from scratch is a method that is becoming less and less common as new generations emerge, but it doesn’t mean that we shouldn’t try to preserve it. Likely when you think of cooking from scratch, you imagine your grandmother in the kitchen or maybe even your mother. Not many of us have or will cook from scratch because of the technology age we live in. It isn’t as difficult or time consuming as it seems and it can even be a little fun.

You can start by making noodles from scratch; this can be for spaghetti or any other form of pasta. First, you will need these ingredients (for feeding 8 people):

• 4 eggs – Beat these to a pulp in a food processor (with the blade).
• Self rising flour – Mix this into eggs while the food processor is on.

You want the ball of dough to be stiff, but easy enough to roll out with a rolling pin (if you don’t have a pasta maker). Just pinch enough to roll the pin with, so that it is very thin. Then slice the slab of dough into very thin pieces with a very sharp knife.

• Large cookie sheet – Sprinkle some self-rising dough onto it and spread the noodles onto it. Make sure to keep lots of flour on the dough.

Once the noodles are dried, you can cook them in chicken/beef broth.

• Stick of butter – Add this to the broth while cooking the noodles for flavor and non-stick.

Or you can freeze the noodles for later use. If you enjoyed this, then you may like making spaghetti sauce from scratch. Not sure how much of an itch you have for scratch food, but unless you live on a farm, making ground beef from scratch may not be on your list of things to do.

Happy cooking!