I know you all are dying for a new post.  And I promise I have many things to write about.

BUT, I've been super busy, so for now please satiate yourself by visiting my recently-updated Yelp reviews and following my frequently-updated Twitter!

Thanks again for all your support.  And please, spread the word about bMoreGlutenFree!

Happy National Celiac Disease Awareness Day!

To celebrate, I'm having a yogurt and going to work.  Oh, wait . . . I do that every weekday.

But I don't get $20-for-$10 worth of groceries at Whole Foods everyday!  Yep, that's today's LivingSocial deal, and it's good at all of the chain's locations.

September Guest Blogger recipe: Gluten-Free Gnocchi

This entry is the first of a new feature on this blog: every month we will have a guest blogger post their own tried and tasty gluten-free recipe!

This month, Laura of Domestic Sundays and PFOGF shares her foray into homemade gf gnocchi. Enjoy; I know I did!

 ----------------------------------------------------------------------------------------------

Don't Eat Anything You Can't Pronounce - Gluten Free Gnocchi

Let's talk about my love for potatoes.  And pasta.  And therefore potato pasta: gnocchi.  Let's also talk about my love of money staying in my pocket.  GF gnocchi can go for $10 a pack -- yikes bikes!  Luckily the basic ingredients are cheap and simple: potatoes, (gf) flour, and oil.

I know what you're thinking, "Make my own pasta?!"  It turns out the hard part is getting your mouth around the word.  Say it with me: "knee-OOO-key".  Never fear - you can still make bangin' homemade pasta even if you pronounce it wrong.

*Adapted from Vegan with a Vengance

The ingredients:

• 2 pounds potatoes
• 1/2 teaspoon salt
• 2 T olive oil
• 1 1/2 to 3/4 cups gluten free flour (we used Bob's Red Mill All-Purpose)

Scrub your potatoes, poke a few holes in them, and put them in the microwave until they're soft.  Wait until they're cool enough to handle and peel them.  (We learned the hard way that you definitely want to peel them after they're cooked, lest you get weird lumps in your pasta.)

Take your peeled potatoes, salt, and oil and mash them together in a bowl until they're un-lumpy.  Throw a healthy amount of flour on a (clean, non-glutenous) surface and get kneeding.  You basically want to keep working flour into the dough until it isn't sticky and it's still stretchy.

Then you get to the fun part.  Make sure you still have plenty of flour around and start making little potato-pasta-balls-o-joy.  If you want to get technical, put each ball on your thumb and roll a fork over the top so that one side has an indentation from your thumb and the other side has ridges from the fork.  If you look hard enough in the picture, you'll see that you can even make them cubes.  Or dinosaurs.  The world is your gf-oyster.

If you're not going to cook all of your pasta right now, just toss them in some flour and put them (single layer) in a tupperware container in the freezer.  They'll keep for a couple months and you can throw them straight in boiling water to cook later.

For the pasta that you're cooking, start some water boiling.  You're going to cook the pasta in batches of 8-ish.  When you put them in the water they should sink.  When they float to the surface, cook them for 60 seconds and pull them out of the water with a slotted spoon.

Voila!  You made your own pasta.  Don't you feel accomplished.

Don't forget the necessary toppings -- like hot sauce.

xoxo Domestic Sundays