Easy Gluten Free Gnocchi Recipe (2024)

FAQs

What can I substitute for flour in gnocchi? ›

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta. Small(er) Batch Recipe ensures a higher success rate with just enough practice.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Gnocchi contains plain flour, if you replace it with gluten-free plain flour, hopefully it will taste the same and will be safe. Only if it is made with gluten-free flour, there are several brands of gluten-free gnocchi available and you can also make your own at home. Gluten free gnocchi yes.

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

Most “00” flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11 to 12%, similar to all-purpose white flour.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Why does my gnocchi taste like flour? ›

You probably used too much flour. Which probably came from having trouble getting the dumplings to form, Which probably stemmed from not allowing the potatoes used for the gnocchi to cool, or from boiling the potatoes instead of baking them.

A perfect quick and easy weeknight dinner recipe, the mini gnocchi is cooked directly in the vodka sauce, no pre-boiling necessary (which means less dishes for you!)

In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.

While the primary ingredient in gnocchi is potatoes, flour is typically used as a binder in traditional gnocchi so this makes them definitely NOT gluten-free. However, if you need to eat gluten-free and you love gnocchi, not all hope is lost!

This freezer item from Trader Joe's has become a cult fave and for good reason, it's a great gluten-free, veggie-filled “pasta” option! I'm sharing my all of my cooking cauliflower gnocchi secrets, plus the best way to cook Trader Joe's cauliflower gnocchi so that it turns out golden and crispy, not mushy and soggy.

Actually corn starch works well,unlike flour though mix well with water and slowly pour in. Another little trick to thicken sauces is the pasta water. Add a ladle or two at the end of your cooking of our sauce.

Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time.

To add potato flour or flakes to an existing recipe that doesn't call for it: Substitute 1/4 cup (46g) potato flour or 1/2 cup (43g) potato flakes for 1/4 cup (30g) of the all-purpose or bread flour in a recipe using 3 to 4 cups (360g to 480g) of flour.