Jazzmen's Purple Rice Gnocchi with Caramelized Onions and Garlic
BY: Sarah Gassenberger
We were excited to be one of the first people to try the new Jazzmen Purple Rice and share this recipe with you. Being naturally high in anthocyanins, its a treat for your tongue and your health.
2 ⅔ cups water
1 ½ cups Purple Jazzmen Rice (white or brown Jazzmen can be substituted)
3/4 cup rice flour, plus more for rolling
1 cup olive oil
1/2 cup onion, diced small
2 TBSP garlic, minced
1/4 cup parmesan cheese, grated
salt and pepper to taste
To prepare Jazzmen rice for gnocchi: Combine water and Jazzmen Rice in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the rice is tender and most of the liquid has been absorbed, about 35 minutes.
To prepare gnocchi: Transfer the hot Jazzmen rice to a stand mixer with a paddle attachment. Add 3/4 cup rice flour; beat on medium speed until the mixture begins to clump and come together as a sticky dough. Transfer the dough to a cutting board lightly dusted with rice flour. Shape into a 10-by-4 inch rectangle about 1 inch thick. Using a sharp chef's knife or pastry cutter, cut the dough crosswise into 1-inch strips. Dust your hands lightly with rice flour and roll each strip into a 6-inch-long log about 1 inch wide. Cut the logs into 1-inch pieces. Place the gnocchi on a baking sheet lightly dusted with rice flour.
Boil gnocchi in salted water until soft and pillowy; about 5-10 minutes.
Strain gnocchi and rinse to cool.
Add olive oil to a skillet and sauté onions and garlic until golden brown.
Add gnocchi to skillet and sauté until warmed throughout.
Add parmesan cheese and season with salt and fresh cracked black pepper. Stir until cheese is just melted and serve immediately.