Potato Gnocchi

What do you do when you're looking at the 8 safe ingredients you have and are like, "Welp... No idea what to cook."?

You go to Supercook.com of course. And find a recipe for Gnocchi!

(Original Recipe HERE)

INGREDIENTS:

Potatoes - I had a couple small red potatoes from a safe farm already boiled. I just peeled and mashed them. I think I had like a 1/4 of what it calls for, so I cut the recipe accordingly.

Flour - I used the Allergy Friendly Flour Blend by Triann's Pantry


Yup. That's it. Mix it up, shape them up and boil until they float + a few seconds.

My one "complaint" is that they didn't have that sticky texture. I guess that's because there's no gluten. Oh well.

I tossed my cooked gnocchi in Hendrickson's Original Sweet Vinegar & Oil Dressing. I haven't had a reaction to it yet. If you can have dairy, you might try a butter and garlic sauce, or if you have tomatoes, homemade tomato sauce!

Potato Crunch Bars

As with any allergy, make sure you check all your ingredients to make sure it's safe for you!

So, I know one thing I've missed since going corn free is crunchy foods. I binge ate kale chips the other day because I wanted crunchy so bad.

I'm very thankful that I have a couple safe for me farms in the area and therefore have access to safe potatoes! I also am still okay with a couple cheeses at this point in my sensitivity.

I saw this recipe (Make sure you click on the image to go to the recipe!)

Dear person at Cinnamon Spice and Everything Nice...

I love you.

This was delicious.

And cruchy.

I'm so happy.

How I made it safe for me:

I used: 

Safe potatoes from the farmers market

Safe cheese from the health food store

Raw goats milk from a local farmer

Tilamok Butter

Sea salt, garlic and onion powders (I don't have safe pepper)

Coconut oil

Sour cream

The one thing I'll change next time I make it is to make a bunch of small patties so there's more edges! The edges really were the best part.