Gluten-Free Gnocchi
Gluten-free gnocchi have more than one kind of dough. Potato starch, rice flour, tapioca and legume flours each contribute a different texture and flavor.
The flour makes a difference
Potato gnocchi often contain wheat flour even though potato is the main ingredient. Gluten-free versions build structure with other flours and starches. Rice-based blends tend to have a mild flavor, while chickpea flour contributes a more noticeable savory note.
Not limited to potato
Ricotta, cauliflower and sweet potato appear in gluten-free doughs as well. Some recipes are vegan and others contain eggs or dairy. This collection accounts for the sauce and toppings too, so the label describes the full recipe rather than only the dumplings.
