Gluten Free Gnocchi Carbonara

Gammy has to eat gluten free and I’m always surprising myself with the simple ways we can change our favorite stuff to have it gluten free. Even when I have to have pasta I just cook a little rice for Gammy and some pasta for me. In fact we almost always have some rice leftover in the freezer that just needs to be zapped in the microwave. Tonight we’re  going with gluten free potato gnocchi which needed no compromise from my palate, I like em.

 

Prissuto

Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.

IMG_2471As it’s cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind.  Toss all that good stuff together.

It's ready!The water should be ready for the gnocchi by now. The gnocchi is only going to take 2 minutes, max. When it  floats to the top, it’s done. Spoon it out and add it to the other ingredients in the skillet. Don’t worry about getting some water in the skillet it will help bring all the flavors together and it will help the cheese perform it’s magic. Speaking of the cheese, turn off the heat and add it to the mix. Toss it a few times as you let the cheese melt and coat everything.

IMG_2476Scarf it up! By the way what you are seeing here is Gammy’s dish with her gluten free garlic bread.

 

Gluten Free Gnocchi Carbonara

Course: Main Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Potato gnocchi with prosciutto, veggies and parmesan.
Print Recipe

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 4-6 thin slices prosciutto or pancetta or bacon
  • 8 oz. potato gnocchi
  • 1/2 med.onion chopped
  • 2 cloves garlic chopped
  • 1 tsp. salt
  • 1 pinch black pepper
  • 1 small pinch red pepper flakes (optional)
  • 1 roma tomato seeded and chopped
  • 3/4 cup frozen peas
  • 1/2 lemon
  • 3/4 cup grated parmasan

Instructions

  • Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.
  • As it's cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind. Toss all that good stuff together.
  • Scarf it up! BTW what you are seeing here is Gammy's dish with her gluten free garlic bread.

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