Here's my favourite gluten-free meal to make. I LOVE gnocchi, and of course even though it's potato pasta most gnocchi is still make with wheat flour. I also love alfredo and alfredo sauce is more commonly thickened with wheat flour instead of cornstarch.
I was so excited when I found this rice gnocchi. It is not labelled gluten free because the factory does produce other products with gluten ingredients so there is a possibility of contamination, but there are no gluten ingredients listed. I have personally not had a problem with this specific product yet. Everybody is different and some people may be more sensitive than I am. I'd love to learn to make my own some day, but I think I should learn an simpler pasta like lasagna noodles or spaghetti first.
And here's the final product:
I made the alfredo sauce myself. I've made this recipe a few times and it's one of those where it's never the same every time. The proportions are really just about how each individual prefers it. I usually start with about 500mL cream and go from there. You can use milk also, but you'll just have to use more cornstarch to thicken it. I added a few seasonings: garlic, basil, oregano, pepper, whisk at low - medium heat (don't let it get to a boil) until it starts to thicken. I cooked some shrimp on the side with a little bit of pepper and threw it in with some chopped asparagus. Then I added in a bit of cornstarch. Start with a tiny bit. Even just one teaspoon and stir it before you put more in. The first time I made this recipe, I used about a tablespoon and it became a big clump of sauce. It really depends on the consistency you like it as well. Always remember to add the cornstarch after all other additions to your sauce. Then mix it in with your pasta and your good to go!
Hope you enjoyed that recipe and check back soon for another gluten free recipe.
