Rice Gnocchi
Prep:
5 minutes
|
Cook:
8 minutes
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Medium
Ingredients
1 cup of white rice flour
1 egg
1 tsp canola oil
½ tsp salt
Parchment paper
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150 grams white rice flour
1 egg
1 tsp (5 ml) canola oil
½ tsp (2.5 ml) salt
Parchment paper
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Rating
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Dietary Therapies
CDED P1
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Instructions
- In a medium bowl, stir together all the ingredients.
- Put a large piece of parchment paper on a clean counter. Using your hands, roll the dough into a ½ inch (1.25 cm) thick rope.
- Using a sharp knife, cut the dough into ¾ inch (1.75 cm) pieces.
- Bring a large pot of water to boil. Add the gnocchi to the water and reduce heat to medium- high. Cook for 7 – 8 minutes. Drain the gnocchi.
- Add gnocchi to broth and soups, or serve with Fresh Herb Pesto
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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