Minestrone with Rice Flour Gnocchi
This gnocchi is made with rice flour and sweet rice flour (shiratamako). Sweet rice, also known as sticky rice or glutinous rice, is not actually sweet, nor does it contain gluten. Because of its sticky nature, it is the essential ingredient to make mochi rice cakes and other rice confectioneries. By mixing sweet rice flour with regular rice flour, the gnocchi soup becomes very filling. Enjoy this warm, hearty soup!
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Rice flour mixes well when using hot water. Shiratamako and mochiko can be used interchangeably. They are both gluten-free, made of sweet rice, and can be purchased online or at Asian grocery stores.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the gnocchi
| ⅔ cup (100g) | rice flour |
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| ¼ cup (40g) | shiratamako sweet rice flour |
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| ¾ cup (200ml) | hot water |
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For the soup
| Olive oil for sautéing | |
| 1 (160g) | onion, finely diced (about 1 cup) |
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| 2 (100g) | carrots, finely diced (about 1 cup) |
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| 1½ (300g) | potatoes, cut into ½ inch dice (about 2 cups) |
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| 4¼ cups (1,000ml) | water |
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| 1½ teaspoons (9g) | chicken bouillon |
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| 4 (60g) | shiitake mushrooms, sliced (about 1 cup) |
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| ⅓ (40g) | green pepper, sliced (about ⅓ cup) |
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| ⅔ (11.5fl oz./340g) can | tomato juice |
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| Salt and pepper to taste | |
Directions
For the gnocchi
In a medium bowl, mix rice flour and shiratamako. Gradually add hot water and mix well. No need to knead. Form the dough into a ball, wrap tightly in plastic, and let the dough rest at room temperature for 30 minutes.
Boil water in a large pot. Unwrap the dough. Roll the dough into 3/4-inch-thick (2cm) ropes. Cut each rope into 3/4 inch (2cm) pieces. Press each piece lightly against the tines of a fork to make ridges on the back side. Curl them into a seashell pasta shape. Boil and set aside.
For the soup
In a soup pot over medium heat, add olive oil. Sauté onions, carrots, and potatoes. Add water and the bouillon. When the soup begins to simmer, add the mushrooms and green peppers.
When the vegetables are cooked thoroughly, add tomato juice and gnocchi to the soup. When heated thoroughly, season with salt and pepper. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.