Gluten Free Gnocchi with Leeks & Zucchini!
Also Dairy-Free if you choose!
Love your pasta? Love all of the different types? Well, here’s a Gnocchi recipe that’s ready in less than 30 minutes, so even a weeknight supper that’s special is possible! Gluten Free Gnocchi is available in large markets either fresh in the refrigerated section, or frozen. This was also dairy-free!
One 12oz. Pkg of G-Free Gnocchi ( This was potato flakes, tapioca flr and almond flour)
1 Leek . Discard the darkest end by about 3 inches. Wash very well, cut in half lengthwise, thinly slice to about 1/8 in. wide.
1 Zucchini. Wash, Do not peel, Quarter it lengthwise, then slice ¼ inch in width.
3 tbl. Butter or substitute. (I used 2 tbl Earth Balance & 1 tbl Margarine)
¼ cup Milk or substitute. (I used Coconut Milk Creamer.)
Salt for cooking water of Gnocchi and dash of Salt for veggies.
Black Pepper to taste
Dash of Nutmeg. (Not much, just a pinch)
Dash of Ground Sage. (Also just a pinch. Sage is powerful.)
Grated Italian Cheese at serving. Either fresh Parmigiano Reggiano or Romano.
First put on the pot of salted water for the pasta. You must salt the water now.
While that’s coming to a boil, make the Vegetable Butter Sauce.
In a skillet, melt the Butter of substitute. Add the Leeks and stir until translucent.
Add the Zucchini and stir well to combine.
Season with the S & P, Sage & Nutmeg.
Add the Milk or substitute. Stir well.
Cook over a low heat until the Zucchini is soft.
When the water has come to a boil, place the Gnocchi in. It’s done when they float. You can taste one to be certain. They should be soft, yet have a slight bite or resistance in the center. Usually it takes 5 minutes after putting into the boiling water .
Drain and immediately place in the skillet with the cooked veggies.
Gently stir to combine. Plate and sprinkle with the grated cheese.
Tahdah! In less than 30 minutes, supper’s ready!