Happee Monkee

So, Miss B. is on a three-week gluten-free diet. But before I go on, I digress by saying, the blender blew up. There was a really loud POP! and the only way I knew it wasn’t the bacon fat sizzling was the gradual smoke snaking from the blender. I hope my FIL isn’t too attached to it.

As I was saying, Miss B. is on a gluten-free diet and I thought it’d be easier if everyone went on the same diet. Mainly, because I am way too lazy to cook two separate meals, and really, gluten-free is the easiest thing to cater for. Next to vegetarian. Give me vegan or dairy-free, I’ll probably throw in the towel.

The first thing I did was to type into Google, ‘What is gluten-free?‘ Easy. It’s basically, what I think is, an Asian diet – more rice, no wheat. Fundamentally, the same. Then I find out that there are LOTS of things that contains wheat. Bread, cookies, pizza, pasta, flour…. So, last week, our shopping list got a little longer (and a little more expensive).

I have to say, though, that I’m enjoying this challenge very much. So far I’ve made steak with sweet potato chips; zucchini, pumpkin and feta fritata; Thai style pork mince & rice noodle stir-fry; and paella. I’ve even improvised with a gluten-free ginger cake recipe which is super yummy. This gluten-free thing has lead me to find new recipes that I wouldn’t have tried otherwise.

Anyway, got to share this one – it’s definitely a thumbs up – easy, tasty and ready to eat within an hour. What’s not to love?

Ricotta & Rocket Gnocchi in Tomato Sauce & Bacon
(adapted from Coles Gluten-Free Recipes)

Ingredients:

Gnocchi:

• 750 g fresh ricotta cheese
• 1 cup rocket, chopped
• 3/4 cup Parmesan cheese finely, grated
• 1 cup gluten free flour, sifted
• 3 large eggs
• extra sifted gluten free flour (coating)
• a pinch of salt and ground black pepper

Sauce:

• 10 black olives, pitted
• 3 cloves of garlic
• 1 cup of rocket leaves
• 400g can of chopped tomatoes
• 3 rashes of bacon, sliced (Note: Omit bacon for a vegetarian version)
• salt and pepper to taste

Method:

1. Mix ricotta, rocket, Parmesan cheese, eggs and flour together with ½ teaspoon salt and a pinch of pepper.
2. Once everything is well combined, scoop a ball of gnocchi mixture – around a tablespoon size – and roll into oval shapes and place on a large plate dusted with a little more flour to prevent sticking.
3. Cook a few at a time in a large pan of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon.
4. For sauce, throw garlic cloves, canned tomatoes, olives and rocket leaves into a blender. Blend well. (At this point, I don’t recommend the blender to blow up)
5. Heat olive oil in a medium pan, fry bacon until brown and then, add sauce.
6. Simmer sauce for 10 minutes or until thickened. Season and gently toss with gnocchi.
7. Serve with a sprinkle of parsley and Parmesan cheese.

Related posts:

1. Spaghetti with Bacon & Cherry Tomatoes
2. Broccoli Pasta with Bacon & Prawns
3. Mini Ricotta, Tomato & Chives Quiches
4. Braised Pork in Soy Sauce
5. Home-Made Bolognese Sauce