Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi di farina di riso e mais con verdure

Rice and Corn Flour Gnocchi with Vegetables

Name: Rice and Corn Flour Gnocchi with Vegetables
Ingredients: For the gnocchi: 2 cups rice flour (about 240 grams); 1 cup corn flour (about 120 grams); 1 cup hot sparkling water (about 250 grams); Salt; For the sauce: 1 cup yellow bell pepper, diced (about 150 grams); 1 cup eggplant, diced (about 150 grams); 1 cup zucchini, diced (about 150 grams); A few red cherry tomatoes; 1 garlic clove; Extra virgin olive oil; Teriyaki marinade sauce; Salt

Roberta Guidetti @roberta_61

I was inspired by Alessandra Cretacci for these gnocchi. I added corn flour to make them completely gluten-free. The result is somewhat reminiscent of polenta, but they are very tasty. They need at least 15 minutes of cooking time.

Roberta Guidetti @roberta_61

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Ingredients

For the gnocchi: 2 cups rice flour (about 240 grams)
1 cupcorn flour (about 120 grams)
1 cuphot sparkling water (about 250 grams)
Salt
For the sauce: 1 cup yellow bell pepper, diced (about 150 grams)
1 cupeggplant, diced (about 150 grams)
1 cupzucchini, diced (about 150 grams)
A fewred cherry tomatoes
1garlic clove
Extra virgin olive oil
Teriyaki marinade sauce
Salt

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Steps

1

Make the gnocchi: In a bowl, mix the flours and salt with the hot sparkling water.
2

Transfer the dough to a work surface and knead until you have a smooth ball. The dough should be firm and not stick to your hands. Cover with plastic wrap and let rest for 30 minutes.
3

Roll the dough into ropes about the thickness of a finger, cut into 3/4-inch (2 cm) pieces, and press each piece with your fingers.
4

Cut the vegetables into small cubes.
5

In a large skillet, heat a few tablespoons of olive oil with the garlic and eggplant. Cook for 2 minutes.
6

Add the bell pepper, and after another 2 minutes, add the zucchini and tomatoes. Lightly season with salt. Cook for a few more minutes; the vegetables should stay crisp.
7

Cook the gnocchi in salted water for at least 15 minutes. Drain with a slotted spoon and toss them in the skillet with the vegetables, adding a little cooking water if needed.
8

Turn off the heat and finish with teriyaki sauce.