Peetz S.M.A.R.T. Bread

Introducing Peetz S.M.A.R.T. Bread: Healthier delicious and more Nutritious than all Gluten / Allergen-Free Options, the taste and texture will blow your mind.

Inspired by my daughter, who like me is intolerant to gluten and dairy, this was my first recipe in 2012. When she was 2, she walked around my bakery eating the centres of this bread.

Imagine enjoying fresh, soft, squishy sandwiches like everyone else,  that are NUTRITIOUS, Low-Starch, Allergen-Free, made from bread that nourishes your body with more than 21 digestible Vitamins and Minerals, 2g of fibre and protein and only 1g of sugar, in a 39g slice. All from the energy and power of nature’s superfoods and ancient whole grains.

Peetz S.M.A.R.T. Bread is more nutritious than all competing gluten / allergen-free options and most wheat flour products.

Except for egg, Peetz S.M.A.R.T. Bread is ALLERGEN-FREE with NO Gluten, Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

LOW-STARCH with NO Corn, Potato, Modified Starches or white rice.

By: Registered Holistic Nutritionist Peter de Hoog from Peetz

S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour
S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour

S.M.A.R.T. Blend

NUTRITIOUS, Low-Starch, Allergen/Gluten-Free, one-to-one, all-purpose flour.

(SorghumMilletArrowroot, brown RiceTapioca)

The first and only 60% Superfood & Ancient Whole Grain, NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour.

Corn, soy, wheat and rice have saturated North America for too long. They are altered by science, either stripped, processed, refined, bleached, modified, genetically modified, pasteurized or synthetically enriched.

Gluten-free bread and flour alternatives consist mostly of corn, potato, modified starches, and white rice, which provide NO nutritional value and are absorbed in the body as sugar. Subsequently, why gluten-free options have the nutrition profile of a biodegradable packing peanut and the taste and texture of cardboard, starches are heavy and sit in our stomachs like a bricks.

 

This contributes to a leaky gut and the sensitivities, intolerances, autoimmune and inflammatory bowel diseases that stem from it. Like Celiac, Rheumatoid arthritis, Ms, Lupus, Chrone’s, Colitis and IBS. I created Peetz S.M.A.R.T. Bread to be NUTRITIOUS, Low-Starch, Allergen-Free

and better help people like me, deal with their leaky gut.

 

We are healthiest and strongest when closest to nature, this certainly could not be truer than with food. Nature created us to absorb her bounty, NOT synthetic vitamins and minerals created in a laboratory.

 

S.M.A.R.T. Bread the first and only nutritious, low-starch, allergen-free bread

Peetz S.M.A.R.T. Bread

Peter founder of Peetz
The first and only NUTRITIOUS, LOW-STARCH, GLUTEN/ALLERGEN-FREE bread that provides more than 21 essential nutrients, digestible vitamins and minerals, 2g of Protein, 2g of fibre, 1g of sugar in a 39g slice, naturally from the energy and power of Nature's finest superfoods and ancient whole grains making it healthier, delicious and more nutritious, than ALL Gluten/Allergen-free options, and provides more nutrients than ALL enriched wheat flour bread sold.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Canadien

Equipment

  • 1 5q Stand Mixer you will want the power of a stand mixer
  • 1 Scale for accuracy a digital food scale is essential
  • 1 Measuring cup with spout to measure the water and slowly pour it into the center of the paddle while the douigh mixes
  • 1 Small bowl to measure the eggs, oil and apple cider vinegar
  • 1 Coffee Grinder, Food Processor,or blender To make sure your bread is as soft and fluffy as possible, I use the coffee grinder to make sure the oat brand and psyllium is finely ground
  • 1 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.

Ingredients
  

Dry Ingredients

  • 236 grams Peetz S.M.A.R.T.  Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
  • 14 grams Oat Bran Rice bran can be swapped instead of Oat bran, but oat bran is more nutritious and why i choose to use it. Bob's red mill has gluten-free oat bran
  • 14 grams Psyllium Fiber
  • 22 grams Yeast Quick rise yeast Only one rise in GF breads
  • 20 grams White Granulated Cane Sugar
  • 2 grams salt
  • 4 grams Xanthan Gum
  • .5 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life

Wet

  • 108 grams 2 x (X- Large eggs)
  • 81 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive provides a nice flavour. Canola can also be used,and if nothing else.
  • 6 grams Apple Cider Vinegar acid lightens up the dough
  • 290 grams Warm Water room temperature tepid water

Instructions
 

  • Accurately weigh out all the dry ingredients using a digital scale. Blend all of them on low speed (2) for 5 to 10 mins, while measuring and preparing the wet
  • Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
  • Prepare your proofing/resting area, Empty your bun or bottom drawer of the oven.
  • Using the small bowl, weigh out the apple cider, oil, and eggs and set aside, warm the eggs to room temperature by resting them in hot water while preping the recipe
  • Add the egg mixture to the dry, while blending on low speed. This will create lumps in the dry mixture
  • Continue blending on low speed, using the spouted measuring cup, slowly add the water to the center of the mixture. Too fast and it will swish out of the bowl and make a mess, take your time.
  • Once the water is incorporated, it will be thick and lumpy, mix on high speed for 5 minutes.
  • While it is mixing, spray your bread pans with cooking spray, ensuring they are well sprayed. I use parchment in the middle of the pan and spray on the ends to avoid sticking.
  • Once the mixing is done, add the dough to the bread pan. I use a smaller pan, I bought from Dollar Tree,
  • Be sure to use lots of warm water on your hands as you pat and push the dough into the corners and smooth the top, using your wet fingers along the edges of the pan shape the dough into a log in the middle of the pan with space all around.
  • Proofing, this step is different than making gluten/wheat breads. It is more about resting the bread than proofing, your space does not need to be as warm as when you make gluten bread, a tad warmed than room temperature, try to rest them long enough to double or even grow 2/3 in size, just peaking a little above the rim of the pan approx 35 to 45 mins, the slower and longer the proofing the better the inside crumb of the bread.
  • Bake at 375℉ for 35 to 40 minutes, when you tap the top with a soup spoon there should be a hollow sound when they are done.
  • Remove the bread from the pans and let cool on wire mess rack for 60 mins before slicing.
  • With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Keyword allergen-free, bread, gluten-free, Healthy, Low-starch, nutritious, sandwich
Tried this recipe?Let us know how it was!

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos is a recipe we crafted at Peetz.  Our customers asked for ideas on how to use S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas in a delicious meal idea. This is the result.

Don’t worry our vegan friends. We haven’t forgotten about you! Keep checking back for new recipe postings on our Enjoy Peetz Blog.

In the meantime, be sure to check out our recipe for Vegan Gluten Free Flour Tortillas.

Steak Avocado Soft Tacos

Steak Avocado Soft Tacos

Ingredients
  

  • 1 1/2 pound whole flank steak
  • 2 limes juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cilantro
  • 1/4 teaspoon salt
  • 1 tablespoon Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend
  • 2 tablespoons olive oil, for the grill  for the grill
  • 1 1/2 pound whole flanksteak
  • 3 avocados sliced
  • 4 limes cut into wedges
  • 1 recipe 1 batch Peetz Tortillas

Instructions
 

  • In a large bowl, combine the lemon juice, spices, and Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend. Whisk.
  • Place the steak in the bowl and coat both sides.
  • Refrigerate for 1-4 hours, while turning occassionally.
  • Meanwhile, place a caste iron grill over medium heat.
  • Once it heats up, brush it with olive oil.
  • Add the steak and cook on both sides for a total of 9- 15 minutes depending on desired doneness.
  • Remove from pan and let cool on a cutting board.
  • Holding the knife at a 45-degree angle slice across the grain.
  • Plate on a large platter, with avocados, lime wedges and tortillas, so everyone can build there own.
  • Serve (red) tomato or (green) tomatillo salsa in bowls to accompany the Steak Avocado Fajitas.
Tried this recipe?Let us know how it was!

What is a flank steak?

A flank steak is a long piece of meat that measures between 1/4 inch at one end and up to 1 1/2 inches at the other.  A full flank steak will weigh about 1 kilo or just over two pounds.

How can I ensure successful cooking of Steak Avocado Soft Tacos?

Prior to marinating, pierce the steak all over. This allows the steak to really absorb the marinade.

Also, Canada has the best beef is the world. Shop Canadian!

Can I BBQ the steak instead?

Yes, of course! If the season in right, or you don’t mind standind outside in the winter, then go for it!

How can I stop avocados from turning brown?

A squeeze of lime juice is really all you need!

Shop Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend now!

Steak Avocado Soft Tortillas

S.M.A.R.T. (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T Blend Flour Tortillas

S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend Flour Tortillas takes a classic flour tortilla recipe and replaces wheat flour with gluten free grains.

S.M.A.R.T Blend Flour Tortillas

 

Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend contains a list of healthy grains  including:

S for Sorghum a healthy ancient cereal grain.

M  for Millet a  high protein milled grain

A for Arrowroot an easily digestible flour used as a thickening agent.

R for Rice. The brown nutrition packed kind!

T for Tapioca flour made from the Brazilian cassava root.

S.M.A.R.T Blend Flour Tortillas

This recipe makes a smaller 7 inch flour tortilla, so it is easier to roll out. Let’s start making some tortillas!

S.M.A.R.T Blend Flour Tortillas

Ingredients
  

  • 3 cups Peetz S.M.A.R.T Blend
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/3 cup lard cut into small piece

Instructions
 

  • In a large bowl, whisk together Peetz S.M.A.R.T Blend, with baking powder and salt.  
  • Place the milk in a small saucepan. Heat until bubbles form at the edges.    
  • Stir in vegetable shortening and mix. Remove from stovetop and let cool.
  • Pour into flour mix. Stir until the dough begins to come together.
  • Sprinkle a little bit of Peetz S.M.A.R.T Blend on the counter.
  • Place dough on top and knead until smooth, about 3-5 minutes.
  • Then, divide the dough into 16 pieces.     
  • Roll each piece into a ball.   
  • Place balls on a parchment lined baking sheet and cover with plastic.
  • Roll each piece of dough into a round about 7 inches in diameter.
  • Heat a medium cast-iron skillet or grill over medium high heat.
  • Add flour tortilla and cook until air bubbles form.
  • To release the steam, pick the air bubbles with a fork.
  • Cook the other side.
  • Set flour tortilla aside to cool.
  • Repeat with the other dough balls.
Tried this recipe?Let us know how it was!

Can I freeze these tortillas?

Yes, you can! Here is how.

Place each tortilla between parchment paper and layer them on top of one another. Then, place the stack in an airtight freezer bag. This freezing method allows for removing and using only the amount you need each time.

How long will flour tortillas last in the freezer?

Up to six months.

How do I thaw tortillas?

When you are ready to use the flour tortillas, take out as many as you need and place them in the refrigerator.  Once thawed use them in any recipe you like.  Or eat them as your bread side dish.

Can I make these tortillas vegan?

Yes. Try our Vegan Gluten Free Flour Tortillas recipe.

How about dairy free?

Our Vegan Gluten Free Flour Tortillas recipe is also dairy free. We just ran out of room in the title!

S.M.A.R.T Blend Flour Tortillas

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti really packs a punch! It is so simple, but really flavourful.  The Italian name for this dish is Aglio e Olio.

Be sure to use the best extra virgin olive oil you can find. It will make all the difference to the final dish.

If you are using Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Homemade Pasta recipe ( and we really suggest you try it!) and you don’t have the attachment to cut spaghetti, then make linguine or fettuccini instead. It won’t make a difference in deliciousness!

Read our Chef Tips and Tricks at the bottom of this recipe.

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Ingredients
  

  • 6 garlic cloves peeled
  • 1 recipe Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Homemade Pasta cut into spaghetti
  • 1/4 cup olive oil extra virgin olive oil
  • 1/2 cup cup Italian parsley roughly chopped
  • salt and pepper 

Instructions
 

  • Roughly chop garlic or slice thinly.
  • Meanwhile, place a large pot of well salted water on the stovetop. Bring to a boil.
  • Cook spaghetti in salted water .
  • Warm a large sauce pan over low heat.
  • Add olive oil and garlic.
  • Stir occasionally until garlic turns golden, about 8 minutes.
  • When garlic is just turning brown, add parsley and spaghetti.
  • Toss everything together and check seasoning.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Why does it say to slice the garlic?

Slicing the garlic helps to prevent it from burning.

How much salt should I add to the water? 

The pasta water should taste like the sea. It will help to add flavour to the pasta.

How is Italian parsley different from regular?

Italian parsley has flat leaves, while regular parsley has curled leaves. The curly variety is best for decoration.

What sort of wine should I serve with Garlic Parsley Spaghetti?

wine

Try a hearty Chardonnay with this meal.

What about dessert?

We love this recipe for Lemon Olive Oil Cake.

Garlic Parsley Spaghetti

 

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine is a recipe based on our classic Homemade Linguine Marinara, with the addition of Gorgonzola.  The strong cheese and the acidic element of the tomatoes balance each other out superbly.

Give it a try and let us know how you like it!

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium red onion diced small
  • 10 garlic cloves crushed and chopped peeled, crushed and chopped
  • 2 19 ounce cans San Marzano tomatoes
  • salt to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into linguine
  • 3/4 cup Gorgonzola cheese
  • 3/4 cup Parmesan cheese
  • 1 tablespoon butter unsalted

Instructions
 

  • Heat a large pan over medium high heat. Add olive oil.  
  • Cook onion and garlic for 5 minutes.  
  • Add tomatoes and simmer for about an hour.
  •  Adjust seasoning.
  • Bring a large pot of well salted water to a boil.
  • Cook pasta for 2 minutes.
  • Whisk cheese and butter into sauce.
  • Simmer for 5 minutes and serve with linguine.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Here are the answers to some of your questions. 

What is Gorgonzola?

Gorgonzola

Gorgonzola is a cheese made from cow’s milk.  It is both soft and crumbly.  The milk used isn’t heated, therefore it remains moist.

When it comes to the flavour this can range. Some are buttery, while other varieties are sharp. As for colour, it can be perfectly white, or creamy yellow. The marbling throughout is either blue or blue-green

Historically, Gorgonzola dates back to ancient times. The tradition began back in the 11th century, in Italy.  Yes, there is an Italian town named Gorgonzola, hence the name! It is located in the Lombardy area of Italy, close to Milan.

Today, the cheese is produced in many countries. Gorgonzola has DOP status in the European Union.  The term means Denominazione d’Origine Protetta, or Protected Designation of Origin, which is the guarantee that the product is authentic.

How is Gorgonzola different from blue cheese?

Blue cheese is a category of cheese. Gorgonzola is a blue cheese therefore they are one in the same.

What about wine pairing with recipe?

For this pasta dish we suggest a Pinot Noir. Try one from California or Australia! The funky cheese matches perfectly with the fruity and earthy wine.

Tomato Gorgonzola Linguine

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara is made with a wonderful tomato sauce. There is a great food debate in Italy ( yes, another one, we know!) about where Marinara sauce originated. Some say Naples. Others say Sicily.

What we can tell you though is that the Tomato family did not travel to Europe until the 15th Century. We have Christopher Columbus to thank and his voyage to the Americas.  He was looking for India, of course! Ah, how mistakes change the culinary world!

Homemade Linguine Marinara is always a treat. We have made this version using Peetz S.M.A.R.T Homemade Pasta. It’s full of whole and ancient grains. And it’s gluten free. Give it a swirl!

Linguine Marinara

Homemade Linguine Marinara

Servings 4

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 medium red onion diced small
  • 5 garlic cloves peeled, crushed and chopped
  • 1 / 19 ounce cans San Marzano tomatoes
  • salt  to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta or store bought

Instructions
 

  • Heat a large pan over medium high heat.
  • Add olive oil.
  • Add onion and garlic. Cook for 5 minutes, while stirring.
  • Add tomatoes and simmer for about an hour.
  • Bring a large pot of salted water to a boil.
  • Add Peetz S.M.A.R.T Homemade Pasta. Cook for 1 -2 minutes.
  • Drain and reserve 1 cup of the pasta liquid.
  • Add the water to the sauce and turn the heat up. Stir until fully incorporated.
  • Taste and season the marinara sauce.
  • Place the Peetz S.M.A.R.T Homemade Pasta in with the marinara sauce.
  • Stir to combine and plate.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Our chefs work hard in our test kitchen to bring you the very best recipes.  Here are some answers to your question. And always feel free to ask more in the comments sections. We will answer!

What makes San Marzano tomatoes so special?

These tomatoes have a perfectly balanced flavour between sweet and acidic. That’s why it is often the preferred tomato for sauces.

What is the difference between a Roma tomato and a San Marzano tomato?

The flesh of the San Marzano is thicker than the Roma. It also contains fewer seeds and it is sweeter.

How much salt should I add to the pasta water?

That depends on what kind of salt you are using. Sorry to be so vague! You want your pasta water to taste like the sea. This will flavour the pasta and then later the sauce.

What does adding some of the pasta water to the sauce  do? 

The pasta water contain the salt and starch from the pasta. This will add flavour and help to thicken it.

Which kind of wine would you suggest with Homemade Linguine Marinara?

We think cabernet sauvignon has the perfect acidity levels to balance the acid of the tomatoes in this recipe. Palate pleasing. Cheers!

And what about dessert? 

We have something really authentic for you. In Italy olive oil is used in everything, even the desserts. Try this mouthwateringly,  delicious Lemon Olive Oil Cake.  Also made with Peetz S.M.A.R.T Blend!

Where can I buy Peetz S.M.A.R.T Blend?

We can a new online store where you can purchase it in 1 kilogram, 2 kilograms, 3 kilograms or 10 kilograms.  Shop now!

Homemade Linguine Marinara

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta is made with Peetz S.M.A.R.T Blend flour. This means it is high in fibre, made with ancient grains, and gluten free. S.M.A.R.T is made with sorghum, millet, arrowroot, brown rice flour  and tapioca flour.

Grab your pasta machine! Here we will walk you through each step to making perfect pasta. The S.M.A.R.T way!

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Ingredients
  

  • 5 eggs large
  • 1 - 1 1/2 cups Peetz S.M.A.R.T Blend, plus extra for the counter top
  • 1 tablespoon olive oil extra virgin

Instructions
 

  •  Place flour in the centre of a clean worksurface. 
  • Make a well in the centre of the flour.
  • Break eggs into the well. Add olive oil.
  • Start beating the eggs, using a fork.   
  • Then, start to draw some of the flour inward, toward the egg mix.  
  • As it thickens, begin to mix with your hands.    
  • If the dough sticks to your hands, add a little more Peetz S.M.A.R.T Blend
  • Place the dough aside.
  • Scrap up any excess dough, to clean your space.
  • Wash hands to prepare for the next stage. 
  • Set the pasta machine rollers to the widest settings.
  • Place half of the dough through the machine.
  • Fold the dough in half, top to bottom.
  • Set machine to the next lowest setting. Place through machine once.
  • Set to the next lowest setting again. Place through machine once.
  • Continue on until the pasta has been passed through the next to last setting.  
  • Repeat with the next piece of dough.
  • Then, machine cut noodles, or hand cut lasagna.
  • Separate noodles. Let dry for 15 minutes.
  •  If making into lasagna, do not allow to dry.
  • Proceed with the rest of the recipe of your choice, for making pasta, ravioli or lasagna dishes.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Which pasta shapes can I make with a standard pasta machine?

You can make any type of thin flat pasta. Think lasagne, fettuccini or linguine. For other shapes like spaghetti, penne or macaroni, you will need a different attachment and cutter.

What is the best way to make sure my pasta is cooked perfectly?

Great question! First make sure you cook the pasta in water that is well salted. It should taste like the Mediterranean sea.

Then, before you add the pasta, make sure the water is at a full rolling boil.  Large bubbles should be visible in the water.

Next, do not overcook the pasta! Fresh pasta only takes a couple of minutes to cook, even from frozen. Even a filled pasta, such as ravioli never exceeds 4 minutes of cooking time.

Save a cup of water for the pasta sauce! You will notice we do this in some upcoming recipes. This water helps add flavour from the salt added to the water.

Then, drain your pasta, but do not rinse. The starch on the pasta helps sauce to adhere to it.

Can I freeze Peetz S.M.A.R.T Homemade Pasta ?

Yes! One rainy afternoon, think about filling your freezer this way.  Place fresh pasta on a baking sheet.  Try to spread the noodles out a bit so the pasta does not clump together.

Next, place the baking sheet in the freezer for 15 minutes. Then, place the pasta into freezer bags. Press out all the air and freeze for later use.

Peetz S.M.A.R.T Homemade Pasta

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchii

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi was an idea built upon our original Handmade Potato Gnocchi.  Oven roasted butternut squash is added into the potatoes, for both colour and flavour, in this recipe.

This gnocchi is not only a feast for the eyes, it taste delicious too! Stock your pantry with Peetz S.M.A.R.T Blend!

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi

Servings 4

Ingredients
  

  • 4 Russet potatoes, skinon medium, skin on
  • 1 ½ cup Peetz S.M.A.R.T Blend plus more for the counter top
  • 1 teaspoon 1 teaspoon salt
  • 1/8 teaspoon nutmeg freshly grated
  • 1 butternut squash large
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 eggs large, Omega-3

Instructions
 

  • Preheat the oven to 350 F.
  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil and then simmer for 25 to 30 minutes.
  • To see when potatoes are cooked, test with a skewer or fork. It should be tender
  • . Drain potatoes and leave to cool.
  • Meanwhile, cut the squash in half and remove the seeds.
  • Place the squash in a roasting pan.
  • Drizzle with olive oil. Season with salt and pepper.
  • Roast the squash in the oven for 30-40 minutes, until tender.
  • Remove the squash from the oven and allow to cool.
  • Next, scoop the squash out of the skin and place in a blender.
  • Sprinkle with fresh nutmeg. Pulse until pureed. Set aside.
  • Peel the potatoes. Throw away the skins.
  • Place potatoes in a large bowl and mash well.
  • Press through a potato ricer to remove lumps.
  • Add the squash puree into the potatoes ¼ cup add a time to add colour.
  • In another large bowl, whisk together the eggs and the salt.
  • Sprinkle in Peetz S.M.A.R.T Blend.
  • Add potato and squash mixture.Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Roll each round into a series of ropes about 1 inch wide.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.
Tried this recipe?Let us know how it was!

Cooking Tips and Tricks for Handmade Butternut Squash Gnocchi

Why does this recipe ask specifically for Omega-3 eggs?

Omega-3 eggs have a rich orange yolk. This helps to incorporate more of the colour we are looking for in the butternut squash  gnocchi.

Why do so many gnocchi recipes call for Russet potatoes?

A Russet potato is light and fluffy inside. It doesn’t hold as much water as other varieties of potatoes. Therefore, this makes  the Russet potato perfect for gnocchi dough.

How do I fix gnocchi, if the dough is too soft?

Simple! Just sprinkle in a little more Peetz S.M.A.R.T Blend, until you achieve the texture you want.

Which kind of wine can I serve with this for dinner?

We like the idea of a nice Pinot Noir!

Can I freeze this gnocchi?

Yes, you can. Once the gnocchi dough is made and shaped, place it in one layer on a baking sheet.  Next, freeze it the freezer. Then, once solid, place the gnocchi in Ziplock freezer bags. The gnocchi remains frozen, without being lumped and frozen together, by using this method.

Order our Peetz S.M.A.R.T Blend to make this recipe.

Handmade Butternut Squash Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi ( pronounced NYOH-kee) is one of the many savoury dishes that you can make using our ever- adaptable  Peetz S.M.A.R.T Blend. So, this recipes is gluten free and wheat free!

And like all Italian food, this recipe for gnocchi is a crowd pleaser!

Gnocchi originated in northern Italy, where the climate is perfect for growing potatoes.  In Italy, you’ll find these beloved dumplings all over the country.  Made with semolina, or all-purpose flour, or maybe even cornmeal, everyone has their own secret recipe. This is ours!

The word gnocchi comes from the word nocca. It means knuckles or knot. We are sure it means delicious!

 

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Servings 4

Ingredients
  

  • 4 Russet potatoes medium, skin on
  • 1 1/2 cup Peetz S.M.A.R.T Blend plus extra for the counter top
  • 3 eggs large
  • 1 teaspoon salt

Instructions
 

  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil. Then, simmer for 25 to 30 minutes.
  • Test to see that the potatoes are soft, by inserting a fork or skewer.
  • When potatoes are ready, drain.
  • Next, cut the potatoes in half lengthwise, to allow the steam to escape. Cool slightly.
  • Next, peel the potatoes. Discard the skins.
  • Next, push through a potato ricer, to eliminate lumps.
  • In another large bowl, whisk together the eggs and salt.
  • Sprinkle in the Peetz S.M.A.R.T Blend.
  • Add the potatoes. Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Throw a bit on Peetz S.M.A.R.T Blend on the counter. Knead the dough together slightly, until combined.
  • Roll each round into a series of long ropes, about 1 inch thick.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.
Tried this recipe?Let us know how it was!

 

Why does this recipe call for russet potatoes?

Russet potatoes produce the lightest gnocchi. The interior is fluffy and the potatoes do not hold as much liquid as other varieties.

What is a potato ricer? How do I use it?

A potato ricer looks like a metal basket, full of holes, with two long handles. The boiled potatoes fits inside and are crushed by pressing the handles together. Fluffy potatoes emerge from the holes in the basket.

Can I use a potato masher instead of a ricer?

A potato ricer makes the very fluffiest mashed potatoes. It removes all of the lumps. A potato masher just cannot accomplish the same thing.

How do I serve this recipe for Handmade Potato Gnocchi? 

That’s a great question! It also has a lot of different answers.

Bake gnocchi in a tomato sauce, sprinkled with parmesan cheese.  Or roast some vegetables in the oven, with olive oil and salt and pepper. Cook the gnocchi, strain and toss together with roast veg. Delicious!

As for sauces, think roasted red pepper, or brown butter and sage sauce.

Which kind of wine should I serve with gnocchi?

We would suggest a light pinot grigio. Delightful! And Italian!

What about dessert with this potato gnocchi dish? Do you have any suggestion?

We certainly do! Pair this with an authentic Italian dessert. We think you will love our recipe for Lemon Olive Oil Cake.

Can I freeze gnocchi?

Yes, you can.

Once the gnocchi is cut and formed, place it on a baking sheet, spread in one layer. Next, put it in the freezer to freeze completely. Then, simply store in zip lock bags and save for another time.

Freezing in this way prevents the gnocchi from sticking together, like it would if you just tossed the gnocchi into a bag and then into the freezer.  A simple trick!

Handmade Potato Gnocchi