Wheatless Foodie

Making homemade gnocchi takes a good part of the day, as does its slow simmered sauce. Making Gnocchi and Sugo (sauce) is truly a labor of love. It is especially so for my husband and I. Fred’s late nonna (grandmother), an Italian immigrant and a wonderful cook, taught us how to make gnocchi and sugo. She didn’t teach us both how to make the entire dish but taught a part to each of us. Fred learned how to make the meaty red sauce, and I learned how to make the gnocchi, or potato dumplings. So we must come together to make this family favorite, and that is what we did this year for Valentine’s Day. We made gnocchi and sugo for dinner. I’ve never tried to make gnocchi without wheat, so I made half the batch the usual way and half gluten free. The gnocchi begin with cooked potatoes. When they are well drained and have cooled, mix in an egg for every 3 or 4 potatoes and enough flour to form a soft dough. For the gluten free gnocchi, I added an egg white with the whole egg to add some...