Easy Gluten Free Gnocchi Recipe (2024)

FAQs

What can I substitute for flour in gnocchi? ›

It's light, doesn't fall apart, and tastes delicious! By substituting the wheat flour for chickpea flour (garbanzo bean flour) and tapioca flour (as I did for these homemade gluten-free tortillas), this vegan potato gnocchi is soft and flexible, yet firm enough not to be 'sticky.

Without wheat flour to bring stretchy gluten to hold the gnocchi together, starchy potatoes provide the structure that we need. So be sure to select russet or Idaho potatoes for the recipe. To further ensure the gluten-free gnocchi hold together during cooking, you need to bake, not boil, the potatoes.

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.

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

Knead the cornstarch into the potatoes until a hom*ogeneous dough forms. Pinch the dough into marble size pieces and roll them into marbles. Put the dumplings onto a parchment paper lined pan. Refrigerate the gnocchi until they are cold.

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.

While it's technically categorized as an Italian dumpling, gnocchi is the perfect substitute for pasta. TJ's cauliflower version is gluten-free, like most gnocchi varieties, but it's also egg-free, making it uber allergy-friendly.

Traditional gnocchi is made using pureed potatoes and wheat flour. So no - gnocchi is not gluten free. It can be made gluten free but typically no.

pasta, neither is really the better option. Regular pasta is higher in protein and has small amounts of some nutrients, while gnocchi is lower in calories and carbohydrates. But because gnocchi is smaller and denser, it's likely that you'd end up eating bigger portions than if you were eating regular pasta.

Is orzo gluten-free? ›

Orzo is not a gluten-free food. Orzo is made from wheat semolina flour, which contains gluten. Because orzo is made intentionally to resemble rice (which is gluten-free), people will sometimes mistake it for Italian arborio rice, particularly if it's been cooked al dente (firm to the bite).

Not only are cauliflower gnocchi a low-carb, gluten-free version of regular potato gnocchi that taste faintly of roasted cauliflower, but they sell for under $3/bag at my local Trader Joe's.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

I would not recommend using 00 Pizza flour over semolina flour since the outcome of the pizza texture is different than pasta. Therefore, I would recommend using semolina flour, over 00 Italian pizza flour for gnocchi since it too, is a pasta.

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.

If you need to make the dish slightly more creamy, just add a tablespoon of the pasta cooking water. There are many thickening agents used in cooking, Corn starch, potato starch, egg yolk are the three alternatives. Each will change the taste of a sauce in subtle and sometimes, not so subtle ways.

What is the best flour for making gnocchi? I always suggest using 00 double zero flour. For most Italian dishes, this soft-wheat flour creates a delicate texture that's easy to bite through. Double zero is perfect for the light, pillowy texture you want for gnocchi.

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.

My Gnocchi Are Falling Apart When I Cook Them

Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi. Then you can do a test piece and make sure it is the right texture before putting in all of the work to make them pretty.