Rice Gnocchi

Rice Gnocchi

Prep:

5 minutes

|

Cook:

8 minutes

Medium

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Rice Gnocchi

Rice Gnocchi

Ingredients

1 cup of white rice flour

1 egg

1 tsp canola oil

½ tsp salt

Parchment paper

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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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

Nutritional Info

Storage

Notes

This recipe was originally published in

Crohn's Disease Exclusion Diet and Intestinal Health Recipes Booklet

Used with permission from

Rotem Sigall Boneh, RD

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