[Sca-cooks] Chard and cheese dumplings

Susan Fox selene at earthlink.net
Sun Aug 26 22:32:01 PDT 2007

ranvaig at columbus.rr.com wrote:
> We did a test cook today, to settle the side dishes for the upcoming Red Dragon feast.  I picked the dumpling recipe because our baroness is celiac, and it was an interesting side dish that didn't use flour.  
> Of all the recipes, this is the only one I hadn't tried at all. They were VERY good.  
> However in test cooking we found that they fell apart without at least a little flour.  I know  that sometimes recipes assume things that aren't mentioned.  Could this be true here?    I may try rice flour, but apparently there is some new anti-gluten med that may make it unnecessary.

I have had some success making gnocchi [which are basically dumplings 
after all] by using a combination of potato, corn and rice flours. Okay, 
potatoes aren't period but her health comes first. Complete recipe 
follows, for reference purposes.

GNOCCHI, wheat-free
Version 3.2, the one that worked!

1 kg (2 lb) cooked mashed potatoes - no lumps!
2 cups white rice flour
1 cup corn starch
2 eggs
Mix the rice flour and corn starch together. Mix the eggs and salt into 
the potatoes. Add about half of the flour combination, mix well, then 
add more until the dough just comes together so you can knead lightly. 
[The proportion may vary depending on the moisture in the potatoes. If 
you need more flour than this, you probably made the taters too wet… but 
carry on.]

Shape small portions of the dough into long "snakes" and score 
lengthwise with a fork. On a floured surface, cut snakes into small 
pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise 
to the top of the pot, remove them with a slotted spoon. Repeat until 
all are cooked. Cover with hot tomato sauce and serve.

Yours in service,
Selene Colfox

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