Gnocchi (Gluten-Free)

This is fabulous! It was wonderful to have traditional Italian food after many years! Thank You.

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.

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.

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.

This recipe just ROCKS! Easy to make, lighter than the wheat version, and delicious.

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?

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!

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.

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.

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.

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!

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.