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  • Scott Adams
    Scott Adams

    Gnocchi (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    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.

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    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.

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    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.

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    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?

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    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!

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    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.

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    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?

    Cook them just a bit longer. You should wait until they puff up, not taking them out as soon as they float.

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    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.

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    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.

    Thank you....this works perfectly for my gluten-free husband. The entire family thinks these are terrific!

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    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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