Potato Gnocchi (Gluten-Free + Egg-Free)

Italia! With its sprawling wine country, charming towns like San Pietro, fashion-forward cities like Milan and Rome, and magnetism coursing from each small village to picture-worthy piazza, the country is absolutely spectacular.

And, that's not even talking about the food just yet, because that in its own right is a different topic. I've convinced myself that I was probably Italian in a past life.  

Years back at a Sunset Magazine festival, I got the opportunity to meet and watch a cooking demo from Bravo!'s Top Chef contestant, Fabio Viviani.

The demo? Potato Gnocchi. Since then, I've recreated this recipe a few times, but since I have a gluten intolerance, it can be a challenge and even more so now that I learned about my egg intolerance. 

The other day I decided to take a stab at this recipe, subbing out items. The result? Great tasting gnocchi and you wouldn't have thought twice if it was gluten-free or not.

For best results, select starchy potatoes, like russets or Idaho. Several batches of gnocchi may be prepared at one time and frozen. Doubling the recipe, however, makes it hard to work with the dough. So it's a good idea to make two or more batches of dough individually instead of doubling the recipe.

potato gnocchi gluten free egg free
Potato Gnocchi (Gluten-Free + Egg-Free)6.jpg
Potato Gnocchi (Gluten-Free + Egg-Free)7.jpg

Potato Gnocchi 

(Gluten-Free + Egg-Free)

Serves: 4

What You'll Need

1 cup white rice flour
1/2 cup sweet rice flour
1 tbsp arrowroot flour
1 cup grated parmesan
1 tsp grated nutmeg
1 tsp sea salt
1 tsp black crushed pepper
2 lbs cold, skinless Idaho or Russet Potatoes

What You'll Need To Know

  1. In a stand-up mixer with paddle attachment mix flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper, mix for few minutes till all the ingredients are combined.

  2. Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.

  3. If too wet add a bit of flour until it won't stick to your finger anymore, you’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.

  4. Cook them in hot boiling water till they float and serve immediately. Enjoy.


Sunday Savory Oats

Some days you have a bite of food that makes you go "woah!” Your eyes widen, you look down at the plate, almost pushing things around with your fork to see what’s making it so mind blowing... so amazing... so special. You take another bite, smiling as you do so, almost laughing, cause these forkfuls of treasure are just so damn good. That’s what happened here with these savory oats.

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What You'll Need

Savory Oat Base
½ cup bone broth
½ cup unsweetened almond milk
⅓ cup gluten-free oat bran
¼ tsp oregano
A pinch of sea salt

Smoked salmon
1 tsp green onion tops
2 mushrooms, sliced and sauteed
¼ tbsp coconut oil
1 tbsp sundried tomatoes
¼ avocado, sliced
½ tsp Hemp hearts

Garnish: Basil, optional

What You'll Need To Know

Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.

Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.

Pour oats in a bowl and top with topping ingredients.

Recipe makes 1 serving.

This recipe first appeared on gr8nola and developed for #TheGr8Cleanse. 

Super Easy, Healthy Blondies For Girls Who Can't Bake


Have I mentioned how I can’t bake to save my life? It's true. 🤦🏻‍♀️ I have a couple of foolproof recipes that I can make and nail it each time. Now, I can say three, if you include this one. So, as you can probably imagine (and maybe even relate) when the baking gods are on my side, and things turn out great, I sort of expect someone to walk in with a medal or trophy. I'm totally kidding, but you know what I mean!

These are downright delicious, and surprisingly, healthy(ish) as far as desserts go. They are also everything free (aka soy-free, gluten-free, dairy-free, egg-free) because I'm one of those people and have an intolerance to those ingredients. The secret ingredient that makes these super-duper healthy, packed with protein and fiber? Garbanzo beans! Don't worry... you can't even taste it and wouldn't even know they were in it.

What You'll Need

1 tbsp coconut oil,
2 cups garbanzo beans (or 1 can, rinsed and drained)
1/2 cup sunbutter (I used Wild Friends honey sunflower butter)
2 tsp vanilla, 1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
8-10 drops stevia
1/4 cup cashew or almond milk, unsweetened
1/8 tsp sea salt
1 scoop vanilla collagen peptides
1/3 cup dark chocolate chips (I used Lily's brand), for the mix
1/2 cup dark chocolate chips, for melting
fleur de sel

What You'll Need To Know

1. Preheat oven to 350F and coat 8x8 inch pan with coconut cooking spray.

2. In a food processor, add 1 tbsp coconut oil, 2 cups garbanzo beans (or 1 can, rinsed and drained), 1/2 cup sunbutter, 2 tsp vanilla, 1/2 tsp salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon stevia, 1/4 cup cashew or almond milk, 1/8 tsp sea salt, 1 scoop vanilla collagen peptides and process until batter is smoooooooth.

3. Fold in 1/3 cup dark chocolate chips and spread batter evenly in prepared pan. pop in the oven and bake for 20-25 min or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out.

4. Cool pan for 20 min on wire rack.

5. Melt the dark chocolate chips in a bowl and microwave it, stirring every 15-20 seconds so you don't burn it. Spread it over and sprinkle with fleur de sel. Pop it in the freezer for about 60 seconds until the chocolate is hardened. Cut into squares and enjoy!

Recipe makes 12 servings. Each serving has 125 calories.