Gluten Free Palushy (Ukrainian Style Gnocchi) – Recipe
Once again I came across White Farmer Cheese, which is a perfect ingredient to add to mashed potatoes to create a filling for Ukrainian Varenyky (Polish Pierogi), or Palushy, also known as Gnocchi, or Lazy Varenyky (Pierogi).
There are many people out there who are Gluten intolerant, so I am trying to turn some of the more popular Ukrainian traditional recipes into Gluten free ones.
Today I was creating a gluten free recipe for Palushky, and they came out just wonderfully.
I already have posted a Gluten Free Varenyky receipe, so today I used the same gluten free flour to make the gnocchi.
This recipe yields 30 pieces of gnocchi, hence 2 servings.
- 1 cup potatoes, cooked, mashed, and cooled
- 1 cup gluten free flour
- 1/4 cup Farmer Cheese (Friendship makes it too)
- 1 whole egg, slightly beaten
- 1/4 tsp. black pepper, ground
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1 tsp. parsley flakes
- 1/2 cup of chopped onions, fried (to served over dumplings)
- On a large cutting board, or counter top, place the mashed potatoes in a pile, and forming a well in the middle.
- Add flour, farmer cheese, pepper, salt, onion powder and parsley flakes. Make a well in the middle.
- Add the beaten egg.
- Using a spoon, work all the ingredients together, to form a dough. If the dough is sticking to the board (work station), sprinkle some flour on the board and knead it gently into a dough ball.
- Rest the dough for about 5 minutes, by placing it on floured board and covering it with a tea towel (dish towel).
- Scrape off, and discard, any remnants of the dough from your cutting board.
- Sprinkle the board generously with flour.
- Cut the dough in half, and roll out into a log, 3/4 inch in diameter.
- Using a knife, cut the log crosswise into ½ inch wide chunks.
- Roll each chunk between the palms of your hands to shape it (see picture).
- Scatter them on the floured board, so they do not touch each other, and sprinkle additional flour over them.
- Using the tines of a fork, press each dough piece gently, to imprint the fort groves, and flatten it slightly.
- Let them rest for few minutes.
- Fill a 2 quart pot with water, add a little salt, and bring to boil.
- Drop half of the dumplings into the boiling water, stir with a wooden spoon, so they do not stick to the bottom, and wait until they will rise to the top.
- Bring the water to boiling again, and let the dumplings cook for 1-2 minutes.
- Remove dumplings with a slotted spoon into a colander placed over a bowl, and let them drain.
- Bring the water to boiling once again, and repeat the above process for the second batch of dumplings.
- Melt the butter in a frying pan, and sauté the onions to a nice golden color.
- Serve dumplings with the sautéed onions, and a generous dollop of sour cream.