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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Gnocchi (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sun, 19 May 2013 22:41:49 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment1854</link><description><![CDATA[This is fabulous!  It was wonderful to have traditional Italian food after many years! Thank You.<br/><br/>
(Comment posted by Bonnie at 7:10 pm, Tue 18th Mar 2008)]]></description><author>no@spam.com (Bonnie)</author><pubDate><![CDATA[Tue, 18 Mar 2008 19:10:20 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment1854</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment1995</link><description><![CDATA[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.<br/><br/>
(Comment posted by Traveling gal at 2:46 pm, Sat 12th Apr 2008)]]></description><author>no@spam.com (Traveling gal)</author><pubDate><![CDATA[Sat, 12 Apr 2008 14:46:27 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment1995</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3244</link><description><![CDATA[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. <br/><br/>
(Comment posted by Carol at 11:27 am, Fri 19th Dec 2008)]]></description><author>no@spam.com (Carol)</author><pubDate><![CDATA[Fri, 19 Dec 2008 11:27:32 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3244</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3503</link><description><![CDATA[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.<br/><br/>
(Comment posted by Carly at 2:21 pm, Wed 4th Mar 2009)]]></description><author>no@spam.com (Carly)</author><pubDate><![CDATA[Wed, 04 Mar 2009 14:21:48 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3503</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3554</link><description><![CDATA[This recipe just ROCKS! Easy to make, lighter than the wheat version, and delicious.<br/><br/>
(Comment posted by Jaquie at 8:03 pm, Sun 15th Mar 2009)]]></description><author>no@spam.com (Jaquie)</author><pubDate><![CDATA[Sun, 15 Mar 2009 20:03:40 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3554</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3803</link><description><![CDATA[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?<br/><br/>
(Comment posted by Jason at 7:51 am, Mon 18th May 2009)]]></description><author>no@spam.com (Jason)</author><pubDate><![CDATA[Mon, 18 May 2009 07:51:35 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3803</guid></item><item><title><![CDATA[Comment #7 (Reply to Comment #6)]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4413</link><description><![CDATA[Cook them just a bit longer. You should wait until they puff up, not taking them out as soon as they float.<br/><br/>
(Comment posted by Natalie at 2:18 pm, Tue 22nd Sep 2009)]]></description><author>no@spam.com (Natalie)</author><pubDate><![CDATA[Tue, 22 Sep 2009 14:18:27 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4413</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3856</link><description><![CDATA[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!<br/><br/>
(Comment posted by Nick Byrd at 8:18 pm, Tue 2nd Jun 2009)]]></description><author>no@spam.com (Nick Byrd)</author><pubDate><![CDATA[Tue, 02 Jun 2009 20:18:38 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment3856</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4128</link><description><![CDATA[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.<br/><br/>
(Comment posted by Mary at 4:28 pm, Sun 26th Jul 2009)]]></description><author>no@spam.com (Mary)</author><pubDate><![CDATA[Sun, 26 Jul 2009 16:28:38 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4128</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4925</link><description><![CDATA[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.<br/><br/>
(Comment posted by Deb Armstrong at 11:45 am, Sat 14th Nov 2009)]]></description><author>no@spam.com (Deb Armstrong)</author><pubDate><![CDATA[Sat, 14 Nov 2009 11:45:36 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment4925</guid></item><item><title><![CDATA[Comment #11 (Reply to Comment #10)]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment5530</link><description><![CDATA[Thank you....this works perfectly for my GF husband.  The entire family thinks these are terrific!<br/><br/>
(Comment posted by BHalbert at 12:45 pm, Wed 20th Jan 2010)]]></description><author>no@spam.com (BHalbert)</author><pubDate><![CDATA[Wed, 20 Jan 2010 12:45:33 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment5530</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment5746</link><description><![CDATA[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.<br/><br/>
(Comment posted by Michelle at 7:42 pm, Sun 14th Feb 2010)]]></description><author>no@spam.com (Michelle)</author><pubDate><![CDATA[Sun, 14 Feb 2010 19:42:55 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment5746</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment6729</link><description><![CDATA[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!<br/><br/>
(Comment posted by Janna at 7:46 pm, Tue 27th Jul 2010)]]></description><author>no@spam.com (Janna)</author><pubDate><![CDATA[Tue, 27 Jul 2010 19:46:19 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment6729</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment7270</link><description><![CDATA[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.<br/><br/>
(Comment posted by Stephanie at 4:51 pm, Fri 1st Oct 2010)]]></description><author>no@spam.com (Stephanie)</author><pubDate><![CDATA[Fri, 01 Oct 2010 16:51:58 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment7270</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment7842</link><description><![CDATA[I made this recipe as is. It tasted fabulous with red vodka sauce.<br/><br/>
(Comment posted by Nicole at 6:58 pm, Tue 21st Dec 2010)]]></description><author>no@spam.com (Nicole)</author><pubDate><![CDATA[Tue, 21 Dec 2010 18:58:41 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment7842</guid></item><item><title><![CDATA[Comment #16]]></title><link>http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment8469</link><description><![CDATA[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!<br/><br/>
(Comment posted by Jen at 11:17 pm, Tue 5th Apr 2011)]]></description><author>no@spam.com (Jen)</author><pubDate><![CDATA[Tue, 05 Apr 2011 23:17:58 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/605/1/Gnocchi-Gluten-Free/Page1.html#Comment8469</guid></item></channel></rss>