Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe (2024)

FAQs

What is the difference between gnocchi and ricotta gnocchi? ›

Traditional potato gnocchi are made of potato bound together with flour and egg, whereas ricotta gnocchi replaces the potato with ricotta cheese. Because of ricotta's springy texture and the lack of potatoes, ricotta gnocchi has a lighter texture than potato gnocchi.

Make sure your water is boiling, added salt, and don't overload the pan. When the gnocchi hits the boiling water, you want them to cook quickly. Adding too many to the pan will cool the water down too much, and they could go mushy or fall apart.

While both ricotta gnocchi and gnudi are dumplings made with ricotta cheese, gnudi are made with a minimal amount of flour. They're larger and fluffier than ricotta gnocchi. And, ricotta gnocchi are a bit more substantial in texture.

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.

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.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.

Are gnocchi supposed to be soft or crunchy? Gnocchi should be melt-in-your-mouth soft, fluffy pillows. They should not be tough and chewy.

If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

What are the 3 types of gnocchi? ›

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Adding too much flour all at once

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5].

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.

Gnocchi is boiled, just like pasta and potato dumplings. While it is usually served like a pasta, gnocchi is also at-home in recipes that call for dumplings. Try swapping out gnocchi in your next batch of Chicken and Dumplings.

But gnocchi can be made with ricotta too, which is a delicious alternative to its famous cousin. Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way.

The texture is soft and pillowy, and it has a slightly chewy bite. Ricotta Gnocchi: This type of gnocchi is made with ricotta cheese, flour, and eggs, and has a smoother and creamier texture than potato gnocchi. It has a slightly tangy flavor and is often paired with tomato-based sauces.

Ricotta Gnocchi Ingredients:

Whole milk ricotta cheese: Try to buy the best-quality brand available. We will then drain the ricotta quickly on paper towels to remove some of its excess moisture. Flour: I love making this gnocchi recipe with “00” flour, which makes them extra light.