Whole Living Daily

Dinner Tonight: Delicious Allergy Free Gnocchi

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I’ve been getting requests for gnocchi on my Food Allergy Recipe Challenge since last May when Eliana first asked for a gluten-free, dairy-free, soy-free version of the potato dumplings. It’s about time I delivered!

And what a pleasure it was. I had a blast creating this recipe, and my efforts paid off when my son Monte remarked, “These taste exactly like regular gnocchi, except better!”

I had never made from-scratch gnocchi before, so my first question was what type of potatoes I needed. I tried my first batch with Russets; the pasta was fine, but the texture a tad too soft. I then turned to my Italian cuisine guru, Marcella Hazan, and discovered that she recommends boiling potatoes, not baking potatoes, not new potatoes---the waxy “old” potatoes.

Hmm. I did a little culinary translation, and decided that meant gold potatoes, like Yukon Gold. They worked extremely well and lend a golden hue to the gnocchi, a nice effect given this is also an egg-free recipe.

Although making gnoochi may seem difficult, it's not. It just takes a little time. It’s like experimenting with Play Dough. Only better.

This recipe serves four, but you may halve the amounts if you like. Also note that these keep well after cooking, so feel free to make up to a day in advance. Just drizzle them with a little olive oil and cover tightly in the fridge. Reheat before serving.

1 of 13

1 Boiling potatoes are key for texture.

2 Whip them in a mixing bowl.

3 Transfer to a work surface.

4 Combine with gluten-free flour mix.

5 Roll dough into a ball.

6 Divide into three narrow logs.

7 Slice logs into 1/2"-thick rounds.

8 Firmly press each dumpling onto a fork.

9 Roll over the tines of the fork.

10 The ridges help sauce cling to the dumplings.

11 Ready for boiling!

12 Boil for just 10 seconds after they bob to the surface. Overcook and you risk a gummy texture.

13 Top with your favorite red sauce or a drizzle of olive oil and sea salt.

Allergy-Free Gnocchi
Serves 4

1 lb Gold Potatoes, unpeeled
¼ cup rice milk
2 Tbsp extra-virgin olive oil
½ tsp salt
1 cup Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
1 tsp xanthan gum

1. Boil the potatoes until very tender when pricked with a fork. Drain, remove from pot, and let cool. Peel off the skin with your hands.

2.  Put potatoes in a mixing bowl and combine with rice milk, oil, and salt, beating with an electric mixer until light, smooth, and fluffy. (Traditional recipes call for using a potato ricer, but I don’t have one, and it seemed to make no difference.)

3. Whisk together flour mix and xanthan gum.

4. Turn whipped potatoes out onto a work surface. (You want them to be warm. If they aren’t warm anymore, give them a minute in the microwave.)

5. Sprinkle mashed potatoes with half the flour mixture and use your hands to knead it in. Add remaining flour and knead dough until smooth, but still slightly sticky. Mold into a ball. Divide into three balls. Roll each ball into a sausage-shaped log, about an inch in diameter. Slice logs into ½-inch-thick rounds.

6. Boil a large pot of well-salted water.

7. Meanwhile, using a fork, with the convex side facing you, press gnocchi, using your thumb to make an imprint (see pics). Then use your index finger to flip the gnocchi toward the handle of the fork, letting gnocchi fall onto your work surface. Repeat with remaining gnocchi. Making them in this fashion allows the sauce to cling to them better. I found that I had to switch forks a few times, because the fork tines get sticky after awhile, and a clean surface works best.

8. Cook the gnocchi in several batches. Add first batch to water, being careful not to overcrowd pot, and cook until they bob to the surface, about 2 minutes. Once they’ve bobbed, cook 10 seconds longer, then use a slotted spoon to transfer to a bowl drizzled with a little olive oil. Repeat with remaining gnocchi. Note: You do not want to overcook these, or they risk becoming gummy. Serve hot with favorite sauce or just a little olive oil and truffle salt.

Allergy-Free Gnocchi © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Please visit her website at CybelePascal.com or follow her on twitter @CybelePascal.

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Comments (16)

  • These look awesome! On my "to try" list for sure!

  • sounds awesome! I added it to my recipe file so I can try making them soon! Thanks Cybele!

  • That'll be on the menu for next week! You should put a Chicago deep dish pizza on your challenge list in honor of your visit. Also, if you make it to Walker Bros Original pancake house....please get an apple pancake so you can make that dairy/gluten etc...free! Those are amazing:) I have 4 b-day parties, the sox game, a neighborhood night out, AND I am doing everything I can think of to try and come see you this weekend. It's one of those where everything converges onto 2 days...........

  • Oooh, these look so yummy! And they look so simple, too. Can't wait to try them!

    I love your recipes. It always makes my day to find a new one posted. :)

  • Hope you enjoy them, Homa! They are fun to make too!

  • Hi Melissa:

    Deep Dish is on the list! Thanks for the request. And I know how weekends are. We have a bday party every single weekend.

    all best,

  • Margie, you just made my day, leaving that comment!

  • I made this tonight and it was a hit, thanks for the recipe!

  • So happy you enjoyed them!

  • Oh my goodness! How fun! I will be trying these as soon as I can get some Yukon Golds :-) Thanks for the recipe!

  • I've got two challenges for you... the first is something protein rich for my 1 year old's lunchbox. He's free of dairy, egg, gluten, legumes, apple and kumara and tree-nuts are banned at his Playcentre. The second is a sweet treat free of all of the above and fat/oil so that I can take something in for morning tea that suits our whole team. And we're in NZ so can't get most branded products.

  • Hi Lindsey, let me know how they turn out for you! Hope you find those Golds!

  • First of all I love your website, and this blog. Although I have not made any of the recipes on here yet, my new boyfriend is allergic to nuts, wheat, egg and milk, so I am looking forward to showing him what I can do in the kitchen. Any ideas on recipes for chocolate chip cookies? I am not sure yet on what type of flour mix to use. Thanks!

  • Any idea if these freeze well? Would you suggest cooking them first and then freezing or freeze before cooking? Can't wait to make them! We have been looking forward to this recipe!! Thanks!

  • to the reader wishing to freeze gnocchi -- the best way to freeze gnocchi comes from Mario Batali; boil them, shock them in ice water to stop the cooking, drain them well, toss them in a little olive oil, then spread them out on a silpat on a cookie sheet, loosely cover with plastic, freeze, then pack in a ziploc being sure to suck out all the air. To use: defrost by spreading out in back or on a cookie sheet, then proceed to toss with sauce or however you would use fresh. As long as you remove the air from the bag so there is no freezer burn (tip: lay gnocchi in bag flat, don't just jumble in, then press out the air and close ziploc almost to end -- then take a straw and suck out the rest of the air! or spend a fortune on a vacuum packer...), gnocci freeze beautifully.

  • I'm late to the party, but have recently discovered my eczema might be caused by an egg allergy, and discovered your blog by researching egg-free living. Many of your egg free recipes call for xanthan gum. Is there a replacement/alternative for this? Or is this something I should invest in for eating egg free?

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