Rice Gnocchi Aglio Olio

Ingredients list for Rice Gnocchi Aglio Olio

• Gnocchi
• 1 cup Rice flour
• to taste Salt
• for greasi for drizzling Oil , 1 tablespoon +
• a pinch Turmeric powder
• Sauce
• 1 1/2 tablespoons Olive oil
• 1 tablespoon Garlic , chopped
• 1/2 tablespoon Red chilli flakes
• 1 tablespoons Fresh mixed herbs (thyme, oregano, and rosemary) , chopped
• 1 tablespoon Fresh parsley , chopped
• to taste Salt
• to taste Black peppercorns , crushed
• 1 teaspoon Butter
• 1 tablespoon Parmesan cheese powder
• to garnish Fresh parsley sprig
• to garnish Parmesan cheese shavings

Method

1. To make the gnocchi, Heat 1 cup water, salt, oil and turmeric powder in a deep pan. Let the mixture come to boil. Gradually add the rice flour and mix with a wooden ladle till it starts forming a dough.
2. Transfer the dough onto the worktop, and knead the dough with a small greased stainless steel bowl. Once the dough is warm, knead with your hand till a soft dough is formed. Cover with a damp muslin cloth and let it rest for 15-20 minutes.
3. To make gnocchi, grease your hands with a mixture of oil and water and divide the dough into small portions, around 5 grams each. Press each portion on the back of a fork and roll it. This is a gnocchi.
4. Heat sufficient water in a steamer, arrange the gnocchi on the steamer basket, cover and steam for 8-10 minutes. Transfer them into a bowl and drizzle some oil over them.
5. To make the sauce, heat olive oil in a non-stick pan. Add garlic and red chilli flakes, mix and sauté for 1-2 minutes.
6. Add chopped herbs and parsley, mix sauté for a few seconds. Add the gnocchi and toss them well.
7. Add salt and crushed black peppercorns and toss again. Continue to cook for 2-3 minutes.
8. Add butter and parmesan cheese powder and mix gently till well combined.
9. Transfer onto a serving plate, garnish with parsley sprig and parmesan cheese shavings. Serve hot.