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Blue Corn Gnocchi

This heavenly recipe creates a gluten-free gnocchi made from heirloom dent corn. Pillowly and nutty at the same time, it's the perfect foil for a rich tomato sauce, seasonal pesto or just some olive oil and parmesan. We make these gnocchi on the farm from freshly nixtamalized blue corn masa, but feel order to use masa harina here for an easier swap.


1 1/2 cups masa harina (we recommend sourcing from Masienda online)

3/4 tsp baking powder

1/2 tsp. salt

3 1/2 cups cold water (for bowling gnocchi)

1 1/3 cups vegetable broth, warmed

1/2 cup coconut oil


  1. In a larger bowl, whisk together the masa harina, baking powder and salt. Using a wooden spoon, stir the warm vegetable broth into the masa mixture to form a thick dough.

  2. Incorporate coconut oil into the bowl of masa mixture, stirring and mixing so that it is thoroughly incorporated. You may need to mix inmore warm water to loosen the dough to the consistency of thick cake batter. Cover the masa mixture with plastic wrap and refigerate for at least 4 hours to let rest (but OK to leave overnight).

3. Bring out masa mixture and knead. Bring a large pot of water to a boil. Take portions of the dough out and roll into logs. Cut off 1 inch portions with the back of a butter knife.

4. Place the gnocchi into bowling water and cook for 2-3 minutes until they float to the top. Place boiled gnocchi on an oil sheet tray to cool.

5. For crunchy gnocchi (but soft on the inside), let the gnocchi fully cool down. If you have the time, flash freeze the gnocchi. When you're ready to eat, heat a skillet with olive oil. Place frozen/cooled gnocchi in the skillet and fry until just slightly golden brown. Serve with your favorite sauce.

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