Best 3 Is Gnocchi Gluten Free Recipes
Gnocchi (pronounced nyoh-kee) is a type of Italian dumpling made from potato, flour, and egg, and sometimes other ingredients such as cheese, herbs, or vegetables. Usually served as a first course or main course, it can be boiled, pan-fried, or baked. Gnocchi has a soft, chewy texture and can be paired with a variety of sauces, making it a versatile and delicious dish.
In this article, we present three delectable gnocchi recipes:
1. **Classic Potato Gnocchi:** This recipe showcases the traditional method of making gnocchi using mashed potatoes, flour, and egg. It provides step-by-step instructions to achieve the perfect texture and shape for your gnocchi dumplings.
2. **Spinach and Ricotta Gnocchi:** This variation adds vibrant spinach and creamy ricotta cheese to the gnocchi dough, resulting in a colorful and flavorful dish. It offers a delightful combination of textures and tastes that will impress your palate.
3. **Sweet Potato Gnocchi:** For those who love sweet potatoes, this recipe incorporates this nutritious vegetable into the gnocchi dough. With its naturally sweet flavor and vibrant orange color, this gnocchi is sure to add a unique touch to your meal.
Each recipe includes detailed instructions, cooking tips, and serving suggestions to ensure you create restaurant-quality gnocchi at home. Whether you prefer classic or more adventurous flavors, these recipes have something for every gnocchi enthusiast. So, grab your apron, gather your ingredients, and let's embark on a culinary journey into the world of gnocchi!
HOMEMADE GLUTEN-FREE GNOCCHI
There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther.
Provided by Buckwheat Queen
Categories Main Dish Recipes Dumpling Recipes
Time 1h41m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes.
- Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well.
- Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter.
- Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough.
- Shake off any excess rice flour and let gnocchi rest, about 5 minutes.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.
Nutrition Facts : Calories 107 calories, Carbohydrate 22.6 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 159.6 mg, Sugar 0.7 g
GNOCCHI (GLUTEN FREE)
Gnocchi is an Italian dumpling made of potato, flour, cheese, egg and seasonings. Common accompaniments of gnocchi include melted butter with basil, pesto and various sauces.
Provided by tanish
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
- In a large bowl, incorporate the potato, egg, cheese and seasonings.
- Add the gluten free flour to the potato mixture.
- Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
- Cover and refrigerate for 30 minutes.
- Divide the dough into 4 equal portions.
- On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
- Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
- Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
- Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 205.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 52, Sodium 701.5, Carbohydrate 36.2, Fiber 3, Sugar 1.1, Protein 7.5
GLUTEN FREE GNOCCHI
I get emails from Gluten Free Club that sends recipes every few days. This it what I got today and it looks easy and fun! If you don't have potato starch, you can substitute it with cornstarch, which is more easily accessible. I am not including chilling time. Enjoy!
Provided by LDSMom128
Categories Toddler Friendly
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and slice them into squares and place them into boiling water. Cook them until just softened. Drain them and mash them well. Allow to cool for at least 10 minutes.
- Mix the potatoes with the rest of the ingredients well. Refridgerate for at least 2 hours.
- Dust the dough with rice flour to keep it from sticking as you work with it.
- Separate the dough into 4 - 6 pieces. Make these into twisty tie pieces that have a diameter of 1/2 inch. Slice them into 1/2 inch long chunks.
- In a large pot with salted water. Boil the gnocchi for about 5 minutes and they rise to the surface of the water and are softened.
- With a slotted spoon, take the cooked gnocchi after they've come to the surface and jiggle them to get rid of extra water. Serve these up with warm or melted butter or tomato sauce.
Nutrition Facts : Calories 391.1, Fat 17.2, SaturatedFat 4.2, Cholesterol 217, Sodium 474.6, Carbohydrate 46.2, Fiber 5.3, Sugar 2.5, Protein 13.7
Tips:
- To make gluten-free gnocchi from scratch, use a gluten-free flour blend that contains a combination of flours, such as potato flour, tapioca flour, and rice flour.
- Make sure to use a starchy potato variety, such as Yukon Gold or Russet potatoes, for the best texture.
- Do not overwork the dough, as this will make the gnocchi tough.
- Use a potato ricer to get the smoothest potato mixture.
- If the dough is too sticky, add more gluten-free flour.
- If the dough is too dry, add a little water.
- Cook the gnocchi in a large pot of salted boiling water until they float to the top.
- Remove the gnocchi from the pot with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process.
- Drain the gnocchi and pat them dry before serving.
- You can pan-fry, bake, or boil the gnocchi, depending on your desired texture.
- Serve the gnocchi with your favorite sauce, such as tomato sauce, pesto sauce, or Alfredo sauce.
Conclusion:
Making gluten-free gnocchi is a great way to enjoy this delicious Italian dish without compromising on taste or texture. With the right ingredients and a little bit of patience, you can easily create gluten-free gnocchi that are just as good as traditional gnocchi. So next time you're craving gnocchi, don't let a gluten intolerance stop you from enjoying this classic dish. Give one of these gluten-free gnocchi recipes a try and see for yourself how delicious they can be!
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