This skillet dinner is a family favorite and you have seen me prepare meals like this many times. Notice anything different about the pasta? Yes, it’s made from scratch and it is fabulous. Now for the surprise, it’s gluten free. Yes, it is. Foodies, if you are gluten free and craving a pasta dinner I’ve got you covered! With a handful of ingredients you can make a gluten free version of any fresh pasta right at home. 4 Servings.
For the pasta:
- 3.75 oz. brown rice flour, plus more for dusting
- 1.25 oz. tapioca starch
- 1.5 tsp. xanthan gum
- 1/4 tsp. salt
- 2 large eggs
- 1.5 tsp. olive oil
For the skillet:
- 1/2 head of cauliflower, cut into florets
- 1/2 sweet onion, diced
- 1 lb. boneless chicken breast, cut into cubes
- olive oil
- Italian seasoning
- 3 tbsp. all purpose gluten free flour
- salt and pepper to taste
- red pepper flakes (optional)
- fat free, low sodium chicken broth about 1/3 cup
- grated cheese, for serving
To make the pasta, whisk together the rice flour, tapioca starch, xanthan gum and salt in the bowl of a stand mixer. Beat together the eggs and olive oil and add to the flour mixture. With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute). Press the dough into a ball and cover with plastic wrap. Let it rest 10 minutes.
Lightly flour a cutting board and gnocchi board. Use a bench knife to divide the dough into 4 even pieces. Work with one piece at a time and keep the rest covered so that it doesn’t dry out.
Roll each piece of dough into a long rope about 3/4″ wide. Use the bench knife to cut the rope into 1/2″ pieces.
Roll each piece of dough over the gnocchi board using a butter knife or your thumb. Keep the board and your fingers floured so the gnocchi don’t stick.
Line a baking sheet with parchment or waxed paper and flour lightly. Place the finished gnocchi on the baking sheet. If not using right away, cover with plastic wrap and refrigerate. Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.
Cut the chicken into 1.5″ cubes and toss with 3 tbsp. flour, Italian seasoning, salt and pepper to taste. Let it sit at room temperature while you prepare the vegetables. Chop the cauliflower and onion, and toss with olive oil, salt and pepper. Arrange it on a baking sheet in a single layer and roast for 20 minutes at 400º. Don’t skip this step, it adds so much flavor.
Bring a large pot of salted water to a rolling boil for the pasta. Heat a large non-stick skillet over medium low heat. Begin browning the chicken in a little olive oil. Cook for 3-4 minutes, turning several times to brown on all sides. Add a pinch of red pepper flakes if you like a little heat.
When the chicken is almost done, cook the pasta. Cover the pot if needed, to keep the water at a boil. Remember fresh pasta cooks quickly, 3-4 minutes is all it takes. It will float to the top when done.
Add the roasted vegetables to the skillet along with a little chicken broth, folding gently with a spatula as the liquid begins to thicken. Use a spider strainer to gently lift the pasta out of the water and add it to the skillet. If too dry, add a bit more chicken broth or a ladle of the pasta water. Toss gently and continue cooking 1 minute more.
Transfer to a serving platter and top with grated cheese.
There you are, fresh pasta, homemade, from scratch, and gluten free. Thanks for stopping by today and hope you enjoyed our pasta dinner. If you would like to make a traditional wheat version of this recipe made with semolina flour read about it here.