Easy Gluten Free Gnocchi Recipe (2024)

FAQs

What is a substitute for all-purpose flour in gnocchi? ›

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.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

My Gnocchi Are Falling Apart When I Cook Them

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

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.

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!

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.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Is it better to bake or boil potatoes for gnocchi? ›

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.

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

A resting period also prevents the gnocchi from sticking together. While resting, your gnocchi pieces will dry out on the countertop, and better maintain the form you labored to create.

But here's the thing, gnocchi is easier to make than pasta and dumplings. Really. You cook potatoes, peel them, mash them, mix them with egg, flour, butter, and a few flavourings, roll it, cut, and cook it. That's it.

For soft and fluffy gnocchi, we suggest you cook them immediately right after making the dough. Otherwise, freeze them and wait a few hours for them to harden. Then portion them into plastic bags to be thawed just before tossing them into boiling water for your next gnocchi dinner! Gnocchi Gorgonzola, so Creamy\!

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour. Despite type 00 popularity, high-quality type 0 flour is by no means a niche product, with most flour manufacturers offering options.

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.

All-purpose or bread flours are not the best flours to make gnocchi because they add too much chew and density. If you use a lighter flour like cake flour, the gnocchi dough will also have a harder time coming together. 00 flour seems to work best.