gluten free gnocchi

[JEN10]

Does anyone here think I could make gbocchi with potato flour or some other gluten free flour? I really would like to have some gnocchi.

[Tripeler]

Really good Gnocchi is made with fresh potatoes with just a touch of wheat flour. It shouldn't be difficult to make a version without wheat flour, using cornstarch or some other type of flour.

[JEN10]

I think I will give it a try with potato flour first. Rice flour is a bit on the sweet side, haven't tried any of the others yet, so suggestions still welcome. I am new to this GF diet. I looked up a few and they get so darn complicated. Maybe I will do a 1/2 batch to start, these other flours get expensive.

[Vetter]

I managed butternut squash gnocchi with just egg, salt, potato flour, and I think a touch of sweet rice flour and pinch of xanthan gum. They were really, really good. I just fried them up. You can do it!

[coastie]

THe egg is a great binder. You may find a small amount of xanthum gum is just the ticket if u have any issues with them falling apart

[another_adam]

There's a spinach and ricotta gnocchi recipe that I sometimes make on passover that uses potato starch instead of wheat flour. In fact, doing a quick google search for one, I realize I'd posted the recipe here: :)

http://chowhound.chow.com/topics/379856

[maria lorraine]

Ricotta gnocchi, plus a sprinkle of rice flour.

[JEN10]

Thank you all! I would love to use the ricotta, but I am off dairy as well. I am going to give them a try this coming week, now that Mom is here. Happy Easter egg hunting.

[Emme]

if you can tolerate xanthan gum, this recipe is great... and also works if you want to sub in some sweet potatoes or carrots for some of the russets.
http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner~y2009m7d13-Gluten-free-gnocchi-recipe

other options:
http://www.italymag.co.uk/italy/food-drink/recipe-competition/gluten-free-gnocchi
http://www.grouprecipes.com/89380/glu...

[JEN10]

Thanks Emme, I stumbeled upon the first recipe somewhere and I am going to try it out this week. I LOVE gnocchi and am excited to have a GF recipe.

[EatingBeyondLimits]

I don't know if you've found the perfect gnocchi recipe yet but I love gluten free gnocchi. I have made this recipe - I substitute sweet rice flour for the semolina. No xanthan gum needed because the potato is gluey enough to hold it all together. They are suprisingly easy to make if you have a ricer. http://www.edibleaustin.com/content/e...

[alkapal]

where are the gnocchi in that photo?

[EatingBeyondLimits]

Too hidden by the kale. For you, I'll post a gnocchi only photo...

[alkapal]

their shape looks like sea scallops. i expect gnocchi to be rounded with a set of ridges on one side and a small cavity on the opposite side (from the "rolling"). edit: i see the recipe itself calls for a strange method, just cutting them off the roll of dough. odd. can't they stand up to the rolling? if not, what was the final cooked texture like? pillowy or ......?

[EatingBeyondLimits]

You're right that the method of forming was unusual. I think they would have stood up to the traditional forming technique just fine. The texture was much what you'd expect from regular gnocchi - firm enough to hold together but fairly soft. Your "pillowy" description might be appropriate.

[JEN10]

I will give these a try, Thank you!!!

[arp29]

I know you are looking for a recipe, but if you wanted other options Conte makes really good GF gnocchi and pierogi. You can order them online if you can't find them locally (they are a bit pricey) and they don't taste any different than the gluten filled versions. But of course, nothing can beat homemade! :-)

[JEN10]

I will look into these, Thank you.

[piccola]

Try chickpea flour. In my experience, it makes really light batter, so it shouldn't weigh down your gnocchi.

[JEN10]

A friend and I made 4 batches of GF gnocchi today. We made Emeril's Pumpkin Gnocchi with BM Gluten Free Flour mix. They turned out GREAT, very light and delicious. We baked the potatoes and ran them through the ricer. We are in Boulder and found the dough a bit dry so opted to add a bit more of the canned pumpkin. Then we made the recipe Emme posted. These are terrific, very light, airy, with a nice potato flavor. We had to increase the eggs from 2 -3 and added another T. of EVOO.. I made some spicy sausage red sauce and we just finished up a batch for dinner. I have the rest frozen for other nights. I was thinking of making a brown butter sage sauce with toasted pecans and dried cranberries for the pumpkin ones. During the sampling this afternoon we had them with just butter and sage, and we were very happy.

[Servorg]

This may seem strange but I was just reading today's Wall St. Journal letters to the editor and came across a letter from a woman who was commenting on a story they ran about making gnocchi (New-World Gnocchi" on Jan. 29, 2011).

She talked about her grandmother (from a small town in Italy near the Austrian border) who made the greatest gnocchi anyone in the family ever had anywhere, restaurant or private home.

She decided to publish a cookbook and talked her grandmother into divulging her secrets to making great gnocchi (which the grandmother had never shared with her daughter-in-law - the cookbook author's mother - or anyone else for that matter).

So to paraphrase this woman she said her grandmother told her:

-the potatoes must be half white and half red ones

-boil whole with skins on and cool on the kitchen counter until you can't see anymore water on the outside of the potato skins.

-leaving the peels on you rice them completely - then remove the peels after finishing the ricing.

These simple steps made all the difference according to this woman who wrote the letter.

[JEN10]

Interesting! I did rice mine, I used russets and baked them. I will keep this in mind for my next gnocchi session.

[Servorg]

I look forward to hearing your results, Jen. I just didn't want to let this go by if it really does produce superior gnocchi. If not I guess the gnocchi's on us! ;-D>