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.

Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center and pour in egg; mix well. Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed.

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.

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.

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

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.

Perhaps I'm just a gnocchi snob, but the difference between boiled gnocchi and sautéed gnocchi is pretty amazing. Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

You need to do plenty of that for homemade pizza dough, but you don't want to do much kneading at all when making gnocchi. Italian type 00 flours like Caputo and Anna brands produce a great result. Make sure you're buying 00 labeled for pasta and not labeled for pizza making.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. 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.

How to make gnocchi taste better? ›

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

does take a bit of time to make, not because the. ingredients are expensive. They're potatoes.

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.

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.

00 Flour is a hard flour, meaning it has a high amount of a protein called gluten. This protein is essential for the gnocchi to hold shape when cooked, to have that signature chew, and to overall look and feel like 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.