Chocchipbananamuffinsglutendairyandeggfree Recipes

CHOCOLATE GANACHE

Chocolate Ganache image

Provided by Ina Garten

Categories dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

Ingredients

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

HOMEMADE GLUTEN-FREE GNOCCHI

Homemade Gluten-Free Gnocchi image

There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther.

Provided by Buckwheat Queen

Categories Main Dish Recipes Dumpling Recipes

Time 1h41m

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ pounds potatoes
1 egg at room temperature, lightly beaten
⅓ cup potato starch
1 tablespoon sweet rice flour
½ teaspoon fine salt
2 tablespoons rice flour, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

Nutrition Facts : Calories 107 calories, Carbohydrate 22.6 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 159.6 mg, Sugar 0.7 g

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