Easy Gluten Free Gnocchi Recipe (2024)

FAQs

What is a substitute for all-purpose flour in gnocchi? ›

This vegan gnocchi recipe only requires three ingredients: 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!).

Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the center 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.

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.

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. However, if you need to eat gluten-free and you love gnocchi, not all hope is lost!

This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

No, traditional gnocchi is not gluten free. It's made with potatoes and conventional flour, which contains gluten. This gnocchi is made with gluten free flour, so it's safe for anyone on a gluten-free diet.

This Trader Joe's Cauliflower Gnocchi Sheet Pan Dinner is gluten-free, dairy-free, paleo & whole30 friendly!

This freezer item from Trader Joe's has become a cult fave and for good reason, it's a great gluten-free, veggie-filled “pasta” option! I'm sharing my all of my cooking cauliflower gnocchi secrets, plus the best way to cook Trader Joe's cauliflower gnocchi so that it turns out golden and crispy, not mushy and soggy.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Why do Italians eat gnocchi? ›

Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.

The ingredients are: kale, potato starch, chickpea flour, sea salt and extra virgin olive oil. From a nutrition standpoint these are pretty decent numbers. The sodium is a little high, but there is a good amount of fiber and protein.

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.

Is Orzo Gluten-Free? Orzo is not a gluten-free food. Orzo is made from wheat semolina flour, which contains gluten. Because orzo is made intentionally to resemble rice (which is gluten-free), people will sometimes mistake it for Italian arborio rice, particularly if it's been cooked al dente (firm to the bite).

Gnocchi Alternatives

For recipes that call for the gnocchi to be tossed in sauce or added to broths or soups, you can swap in a thicker-style pasta, like Orecchiette or Shells. The flavor and texture won't be quite the same, though. You will also need to adjust the cook time.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly. Add flour1 1/3 cups (200g) plain flour, plus a little extra to potatoes then use your hands to knead briefly until a soft dough forms.

In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour. Despite type 00 popularity, high-quality type 0 flour is by no means a niche product, with most flour manufacturers offering options.

Therefore, I would recommend using semolina flour, over 00 Italian pizza flour for gnocchi since it too, is a pasta. Semolina flour is easy to knead and usually only needs to dry, like for spaghetti noodles or ravioli pockets rather than rise which is a usual expectation of pizza flour or all-purpose flour.