Gluten Free Potato Gnocchi with a Bacon and Basil Ragu | Gluten Free Recipe Box (2024)

FAQs

Why is gnocchi not gluten-free? ›

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.

By substituting the wheat flour for chickpea flour (garbanzo bean flour) and tapioca flour (as I did for these homemade gluten-free tortillas), this vegan potato gnocchi is soft and flexible, yet firm enough not to be 'sticky.

Without wheat flour to bring stretchy gluten to hold the gnocchi together, starchy potatoes provide the structure that we need. So be sure to select russet or Idaho potatoes for the recipe. To further ensure the gluten-free gnocchi hold together during cooking, you need to bake, not boil, the potatoes.

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.

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.

Gnocchi and pasta can be part of a balanced diet. Gnocchi, made from potatoes, may offer slightly more nutritional value than traditional pasta. However, portion control and overall dietary choices matter most for weight loss. Whole-grain options and pairing with vegetables enhance the nutritional profile.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

At Faro, Adey says, “We run very few potato gnocchi.” Instead they stick to the less common side of the root vegetable family: “Parsnip, gilfeather turnip, and salsify work great.” Broccoli and cauliflower, which are sturdy and dry, also hold up well to the test.

This gluten-free gnocchi tastes like potatoes with a bouncy texture, even without gluten. This recipe 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.

Does rice have gluten? ›

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. Although rice is naturally gluten-free, there are some instances where it may not be gluten-free.

It depends. Most gnocchi contains wheat flour so check if you are ordering at a restaurant. You can buy gluten-free gnocchi or make your own.

Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

No, all Gnocchi is not gluten-free. Traditionally, Gnocchi is made with potato and wheat flour. Wheat flour contains gluten. Gluten-Free Gnocchi should be noted on the label and may or may not include a seal of certification if it is a certified gluten-free product.

It's made of water, wheat flour dough, potatoes, and sometimes just a touch of salt. Gnocchi contains plain flour, if you replace it with gluten-free plain flour, hopefully it will taste the same and will be safe.

The gluten in traditional pasta helps hold its shape and texture, but there are alternative ingredients that can achieve this whilst being free from gluten. These commonly include rice and corn, but potato flour, oat flour, lentils, and buckwheat are also often used.

Gnocchi are easily made gluten free and this is a fun recipe to try at home, when you have the time to spare.