Nearly identical in flavor to our original Potato Gnocchi, we substituted an all-purpose GF flour for wheat flour to make this gnocchi gluten-free.
- Gluten-Free Potato Gnocchi Panzanella Summer Salad
- To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add gnocchi to water and cook for 2-3 minutes or until gnocchi floats to the surface. (Be careful not to overcook, as gnocchi will begin to dissolve.) Remove from water with a slotted spoon and taste for doneness. Great pan-seared after blanching.
Potatoes (Potato, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid, mixed Tocopherols to protect freshness), Potato Flour, Gluten-Free All Purpose Flour (Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Corn Starch, Xanthan Gum), Water, Salt, Spices.