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Gnocchi (Gluten-Free)

This recipe comes to us from Paula Santos.

1 kg (2 lb) cooked mashed potatoes
1 cup white rice flour
¾ cup potato starch
¼ cup corn starch
1 tablespoon margarine
1 tablespoon grated parmesan (optional)
2 eggs
salt

Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce and serve. You can he re-heat them using a microwave oven.

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16 Responses:

 
Bonnie
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said this on
18 Mar 2008 7:10:20 PM PST
This is fabulous! It was wonderful to have traditional Italian food after many years! Thank You.

 
Traveling gal
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said this on
12 Apr 2008 2:46:27 PM PST
Wow! Better than the gluten kind. These were definitely like my Italian family's - but much easier. They were really simple to make. After adding my notes I realized I forgot to add the corn starch. Also used left over garlic cheese mashed potatoes. YUM! After I ate all I could, I froze the rest. Can't wait to have them. Ate these with pesto but look forward to other sauces and in soup! Thanks you so much.

Have been craving gnocci and these hit the spot. Will try to roll them out for chicken and dumplings next time. This is a real keeper.

 
Carol
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said this on
19 Dec 2008 11:27:32 AM PST
Sounds like my family's traditional recipe except for the flour. Last time I tried gluten-free flour, the gnocchi fell apart in the water. Someone told me I could and that I should add xanthan gum.

 
Carly
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said this on
04 Mar 2009 2:21:48 PM PST
Oh wow! I just made these and cooked a few up for a test. They were so delicate and tasty, perfect in fact better than gluten ones......
The things I changed was to add 1 flat teaspoon of Xanthan gum and used almost a full cup (less half an inch) of brown rice flour instead of white, as I didn't have any on hand.

 
Jaquie
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said this on
15 Mar 2009 8:03:40 PM PST
This recipe just ROCKS! Easy to make, lighter than the wheat version, and delicious.

 
Jason
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said this on
18 May 2009 7:51:35 AM PST
These gnocchi are great! They even passed the test with my grandfather. A very traditional 'melt in your mouth' gnocchi.

The only problem is that the children at the table didn't like the 'mushy' texture. Does anyone have any ideas how I might be able to firm up the dish just a bit to make everyone happy?

 
Natalie
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said this on
22 Sep 2009 2:18:27 PM PST
Cook them just a bit longer. You should wait until they puff up, not taking them out as soon as they float.

 
Nick Byrd
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said this on
02 Jun 2009 8:18:38 PM PST
So I work at a gluten free restaurant and we occasionally make gnocchi and to keep them from falling apart we do add the xanthan gum, but we also take the freshly rolled gnocchi's and par fry them instead of the traditional boiling and when we put them in with sauce they reconstitute amazingly...good luck!

 
Mary
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said this on
26 Jul 2009 4:28:38 PM PST
I read this recipe but had serious doubts that I could make it and it would taste like traditional gnocchi. What a delicious surprise! They are very light and taste better than the wheat version and are relatively easy to make. My husband and granddaughter (both are on gluten free diets) were very happy with the results. The cost to make them is nominal when compared to purchasing
gluten free pasta. I will definitely make these again.

 
Deb Armstrong
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said this on
14 Nov 2009 11:45:36 AM PST
I used 6 large potatoes, same amount of flour, 1 tsp xanthan gum, 3 TBS butter, 3 eggs, 2 pinches of nutmeg, 1/4 - 1/2 grated Parmesan cheese, 2 tsp salt. Bake the potatoes, rice or mash when hot, then cool add everything but the flour and mix, then add the flour until dough is like play dough and roll out. These are the best they have turned out. I make a lot, freeze uncooked. To cook: place frozen into boiling salted water until they float.

 
BHalbert
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said this on
20 Jan 2010 12:45:33 PM PST
Thank you....this works perfectly for my GF husband. The entire family thinks these are terrific!

 
Michelle
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said this on
14 Feb 2010 7:42:55 PM PST
We made this dish tonight (and included the suggestions by Deb A. on Nov 14, 2009). I am so happy to have a way to eat my favorite pasta dish!!

We baked the potatoes, rather than boiled them. And, we cooked the gnocchi for an additional 2 minutes from when they floated to the top. The consistency was PERFECT! We felt like we were eating at our favorite authentic Italian restaurant.

Thank you so much for posting this recipe.

 
Janna
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said this on
27 Jul 2010 7:46:19 PM PST
Amazing!! Even my husband loved them. I am so happy to find a recipe for gnocchi. One of our favorite dishes is gnocchi with fresh homemade pesto. Thank you for sharing. Now we can all indulge instead of me just watching my family enjoy!

 
Stephanie
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said this on
01 Oct 2010 4:51:58 PM PST
I made this recipe tonight to rave reviews! My whole family loved them, and they were so much lighter than the wheat version. Instead of mixing the rice flour, potato starch, and corn starch, I used 2 c. King Arthur brand gluten free flour which is made up of rice flour, tapioca starch, potato starch, and whole grain brown rice flour. I also added a teaspoon of xanthan gum. Thank you so much for posting the recipe.

 
Nicole
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said this on
21 Dec 2010 6:58:41 PM PST
I made this recipe as is. It tasted fabulous with red vodka sauce.

 
Jen
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said this on
05 Apr 2011 11:17:58 PM PST
This recipe is AWESOME with Okanawan purple sweet potatoes instead of plain white potatoes. (They're also called purple yams and can be found at an Asian food store. They're high in fiber and antioxidants and have a gorgeous purple color.) If you can deal with eating gnocchi that's a non-traditional purple and slightly earthly and sweet, you'll love it.

Also, a different website recommended frying the gnocchi instead of boiling them. I have to admit, I"m not really fond of frying but it was SUPER good this way -- VERY rich! So that's another option, if you can deal with the extra calories.

YUM!




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