Is any gnocchi gluten free?

No, traditional gnocchi is not gluten-free as it is made with wheat flour. For gnocchi to be gluten-free, it must be specifically made with a gluten-free flour blend, like in this recipe, or with other alternatives like cauliflower or sweet potato. Always check the packaging on store-bought gnocchi.

Is Trader Joe's gnocchi gluten free?

Trader Joe's has a few options. Their famous Cauliflower Gnocchi is gluten-free, as is their Kale Gnocchi. However, their regular potato gnocchi and other varieties often contain wheat flour, so it is crucial to read the label carefully on each specific product.

What are the best gluten free gnocchi?

Without a doubt, the best gluten free gnocchi is homemade! The fresh, pillowy texture is unbeatable. When it comes to store-bought options, brands like DeLallo and Nocca are well-regarded for having a great texture that holds up well during cooking.

What is a gluten free flour substitute for gnocchi?

This recipe uses a plain all-purpose gluten-free flour blend, which works wonderfully. If you don't have a blend, you can experiment. A combination of a starchy flour like tapioca or potato starch with a protein-rich flour like brown rice flour can yield good results. However, a reliable pre-made blend is the easiest path to success.

Gluten Free Gnocchi: Pillowy, Soft, and Surprisingly Simple

Name: Homemade Gluten-Free Gnocchi: Pillowy, Soft, and Surprisingly Simple
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450g starchy potatoes, peeled and chopped; 100g plain gluten-free flour; 1 large egg

Description

This homemade gluten free gnocchi recipe is surprisingly simple and requires only 3 ingredients! Create unbelievably light, tender, and pillowy potato dumplings from scratch that will melt in your mouth.

Ingredients

Scale

450g starchy potatoes (like Russets), peeled and chopped

100g plain gluten-free flour, plus extra for dusting

1 large egg

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Instructions

1. Boil the chopped potatoes in a pan of water for 10-15 minutes until completely tender. Drain well.

2. Pass the hot potatoes through a potato ricer or a fine-mesh sieve into a large bowl. This is critical for a lump-free texture. Let the mash cool for a few minutes until it stops steaming.

3. Sift the gluten-free flour over the cooled potato mash, add the egg, and mix with a spoon to combine.

4. Use your hands to gently knead the mixture in the bowl for about 5 minutes until a smooth, pliable dough forms. Do not overwork.

5. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.

6. Roll each piece into a long rope, about 1.5cm thick. Cut the rope into 2cm pieces.

7. To get the classic shape, gently press and roll each piece down the tines of a fork while making a small indent on the back with your thumb. Place finished gnocchi on a floured tray.

8. To cook, bring a large pot of salted water to a rolling boil. Drop in the gnocchi; they will sink. When they float to the surface (after 2-3 minutes), cook for one minute more. Remove with a slotted spoon and toss with your favorite sauce.

Notes

Use a Potato Ricer: A ricer is the secret to light, airy gnocchi. A regular potato masher will not work as it makes the mash too dense and can leave lumps.

Dry, Cooled Mash: Ensure your potato mash has stopped steaming before you add the flour. Hot, wet mash will create a gummy dough.

Handle Gently: Do not overwork the dough. Knead just until it comes together to keep the gnocchi tender and light.

Freezing Instructions: To freeze uncooked gnocchi, arrange them in a single layer on a floured baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen, adding about a minute to the cooking time.

Prep Time: 35
Cook Time: 5
Category: Main Course, Pasta
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 2 g
Sodium: 210 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 45 mg