I focused a lot of my energy this week on fermentation. Specifically starting a gluten-free sourdough culture. I love getting absorbed into the process of everything. Sure the goal is to eventually create a gluten-free boule of bread, but putting in the effort to cultivate natural fermentation has been enthralling (and a bit tedious). A packet of yeast isn’t how our ancestors made bread, and there’s nothing beneficial about that process. It’s quick, and the nutrition of the ingredients making the bread get minimized by such a shortcut.
There’s little to no thrill in buying new products in a grocery store anymore. It’s especially noticeable when I go to one and return with almost no produce or items in packages, rather bulk bin items like grains and nuts, some cans of coconut milk to make yogurt with, or the occasional block of Miyoko’s (because they use real organic ingredients and natural culturing). The real thrill of food for me comes from being able to make it myself with ingredients optimal for wellbeing.
Until the farmer’s market closes in November, I’ll be coming home from the grocery store without much of anything fresh. The majority of the animal proteins and produce will be gathered on Tuesday mornings in Copley Square.
Taking a break from fermentation, I looked to replace the potato in a gnocchi recipe with the bunches of carrots that came home from Tuesday’s trip. White potatoes are a nightshade unfortunately. Nightshades, while not inherently troublesome for all, can cause an inflammatory response in some people like myself. They run in the same race as eggplants, tomatoes, peppers, etc…
You can serve this carrot gnocchi with just about anything as you would a pasta, a pesto like this one would be lovely. I served this bowl of gnocchi sautéed in ghee with roasted cruciferous vegetables that I made for weekly meal prep, an herb or two, and some crumbles of smoked Miyoko’s.
- 200 grams mashed carrot steamed or roasted first
- 1/4 cup + 1 tablespoon arrowroot flour
- 1/4 cup almond flour or leftover nut milk pulp
- 1/2 cup+ 1 tablespoon brown rice flour
- 1 egg yolk
- pinch of celtic sea salt
Steam or roast the carrots you use before mashing*, then weigh on a scale.
To a small bowl whisk together 1/4 cup arrowroot flour, all of the almond flour, 1/2 cup brown rice flour, and celtic sea salt. Make a well in the center, add egg yolk and mashed carrots.
Mix well until a dough forms. Refrigerate for at least 10-15 minutes.
Prepare a clean counter space to roll the gnocchi. Dust with an additional tablespoon or so each of brown rice and arrowroot flour.
Cut the dough in quarters, then work each into a roughly 1″ log. Pat so the log is slightly rectangular in shape. Cut each piece to be about 1 1/2″.
Gently roll each piece of bring its edges together and press slightly with a fork into the center.
Bring a large pot of water to a rapid boil. Add a pinch of salt. Cook the carrot gnocchi in batches dropping in one piece at a time, being careful not to overcrowd. Stir as they cook to ensure none stick to the bottom of the pot. Once they float, they are ready to be removed.
Heat a skillet and sauté in ghee if you’re eating immediately. You’ll get a nice bit of browning on the flats of the gnocchi. Alternatively, store in the refrigerator for a later time and sauté before serving.