Gluten Free Gnocchi (Potato & Rice Flour) (2024)

FAQs

What can I substitute for flour in gnocchi? ›

A simple mix of white rice flour and sweet rice flour does the trick. And the sweet rice flour is important. Made with only white rice flour, the gnocchi were too soft. A half cup of sweet rice flour, which is ground from glutinous, short-grain rice, added a nice bite without making the gnocchi gritty.

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.

For gluten-free gnocchi that's light, fluffy, flavorful, and stays together without being gummy, this recipe uses a combination of superfine blanched almond flour, tapioca flour, and sweet rice flour.

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.

Yes, all rice (in its natural form) is gluten-free. Rice is one of the most popular gluten-free grains for people with celiac disease. Many gluten-free packaged goods are made with rice flour instead of wheat flour.

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.

Add just enough flour to hold the dough together, and don't overmix. The culprit in tough gnocchi is usually one of two things (or both): too much flour in the dough or too much kneading.

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.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Are Trader Joe's gnocchi gluten-free? ›

TJ's cauliflower version is gluten-free, like most gnocchi varieties, but it's also egg-free, making it uber allergy-friendly. TJ's cauliflower gnocchi is popular for its versatility, pleasant taste and texture, and convenience.

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.

Potatoes: I used Yukon Gold potatoes here, but you can also use russet potatoes if that's all that you can find in your stores! Flour: I recommend using Tipo 00 or oat flour (if you're gluten-free, use oat flour!). That being said, you can also use all purpose flour if that's all that you have on hand!

What could make mashed potatoes not gluten-free is any random seasonings, flavorings, creams or gluten-containing thickeners that are added into instant mashed potatoes or Aunt Edna's secret family recipe. Our advice? Keep it simple.

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time.