Gretchen McKay | Pittsburgh Post-Gazette (TNS)
Come dinnertime, pasta made with corn, rice, lentils or chickpeas can be a godsend to those with gluten sensitivities. But it also can break their hearts, just a little.
Not only is gluten-free pasta super expensive when compared to “regular” spaghetti, rigatoni and other noodles made with milled durum wheat, but it’s tough to find a gluten-free product that’s not gummy or doesn’t generally taste like mush.
That’s my son Jack’s view, anyway. He’s avoided eating anything with gluten for about a decade due to celiac disease.
As someone who absolutely adores, cooks and eats a lot of pasta, I can’t imagine how hard that must be. So the mom in me is always on the lookout for a tasty alternative he might enjoy.
A great sauce can help disguise the weird (some might say off-putting) textures that are a signature characteristic of gluten-free pasta. But what my kid misses most is wheat-free pasta that not only tastes like the real deal he remembers from childhood, but also boasts the same structural integrity.
This recipe, which couples highly rated Le Veneziane gluten-free potato gnocchi with an easy, cheesy cream sauce kissed with fresh lemon, just might be the answer.
Made with minimal prep in a single skillet, it takes about 15 minutes to pull together and includes one of the healthiest leafy greens, fresh spinach, along with peas, which are loaded with fiber and a great source of inexpensive plant-based protein.
True, the light cream, cheese and butter in the dish add calories and dreaded fat. But so long as you go easy on the serving size and don’t eat the entire pan yourself (Jack, are you listening?), it’s a wonderful occasional comfort food for the gluten-sensitive.
To make it less rich, substitute half-and-half for the cream and add more lemon or chicken broth. It’s best served right from the stove. If you have leftovers, you’ll want to add a little broth when you rewarm it.
You can find Le Veneziane gnocchi on Amazon. Like most gluten-free products, it’s a bit of a splurge, but worth it.
“This is the best thing you’ve ever made me,” raved my kid after I fed him and his wife.
Gnocchi with lemon, peas and spinach
PG tested
- 2 17.5-ounce packages gluten-free gnocchi, fresh or frozen
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 4 cloves garlic, finely minced
- 1 1/2 teaspoons corn starch
- 1/2 cup gluten-free vegetable broth
- Zest and juice of 1 lemon
- 1 cup light cream or half-and-half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 2 or 3 cups chopped fresh spinach
- 1 cup frozen peas
- Crushed red pepper flakes or chopped chives, for garnish
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2 minutes, or until they float to the top).
Drain and set aside. To keep them from sticking together while you make the sauce, drizzle with a little olive oil or add a bit of butter and stir to combine.
To make the sauce, melt butter in large skillet over medium heat. Add shallot and cook for 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour and slowly pour in the broth. Whisk in lemon zest and lemon juice
Pour in heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2-3 minutes, stirring occasionally, until the sauce thickens a bit.
Stir in Parmesan cheese until melted. Add chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. If you want a thicker sauce, you can cook for a few more minutes, stirring to help it thicken up.
Stir in cooked gnocchi and cook for 1 minute or until heated through.
Plate the gnocchi, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!
Serves 2-3.
— Gretchen McKay, Post-Gazette
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