Comments on: Ricotta Cheese Gnocchi for Two http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: jumpygrouch http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-85029 jumpygrouch Wed, 09 Dec 2009 20:25:51 +0000 http://www.bookofyum.com/blog/?p=330#comment-85029 this is a great recipe - we just had it last night! Thanks so much! this is a great recipe – we just had it last night! Thanks so much!

]]> By: Dairy-free Gluten-free Arugula Herb Gnocchi Salad Recipe | Book of Yum http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-78402 Dairy-free Gluten-free Arugula Herb Gnocchi Salad Recipe | Book of Yum Mon, 28 Sep 2009 03:22:18 +0000 http://www.bookofyum.com/blog/?p=330#comment-78402 [...] but rather by adapting gluten based recipes. I made a yummy kabocha pumpkin gnocchi once, and a gluten-free ricotta cheese gnocchi, but I hadn’t adapted a plain potato gnocchi recipe before until I found the inspiration for [...] [...] but rather by adapting gluten based recipes. I made a yummy kabocha pumpkin gnocchi once, and a gluten-free ricotta cheese gnocchi, but I hadn’t adapted a plain potato gnocchi recipe before until I found the inspiration for [...]

]]> By: Jean http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-76677 Jean Fri, 04 Sep 2009 02:04:49 +0000 http://www.bookofyum.com/blog/?p=330#comment-76677 I was thrilled when I did a google search for gluten free ricotta gnocchi and your site was listed first :-). Hope all is well with you, DH and baby Yum! I made a 1/2 recipe and doctored it a bit because that's just what I do (no offense!) - it came out great. DH usually does not like gnocchi but he loved these. Here's what I did: - gf flour blend used: living without all purpose blend - used 2 tbsp dried parsley instead of fresh (gasp! I know!) - used a whisk to combine everything instead of a food processor for the ricotta/egg - added an extra garlic clove - made a test gnocchi and decided it was too cheesy so I added some extra flour (about 1/4c for the 1/2 recipe). Tested again and decided to add a little more flour plus 1/3-1/2c mashed potato flakes. - served them right out of the pot w/ sauce instead of doing an extra bake in the oven thanks so much for this post! The last time I tried to make GF gnocchi it was an exhausting mess. The dough was so easy to work with - I'll definitely make these again. I was thrilled when I did a google search for gluten free ricotta gnocchi and your site was listed first :-). Hope all is well with you, DH and baby Yum!
I made a 1/2 recipe and doctored it a bit because that’s just what I do (no offense!) – it came out great. DH usually does not like gnocchi but he loved these. Here’s what I did:
- gf flour blend used: living without all purpose blend
- used 2 tbsp dried parsley instead of fresh (gasp! I know!)
- used a whisk to combine everything instead of a food processor for the ricotta/egg
- added an extra garlic clove
- made a test gnocchi and decided it was too cheesy so I added some extra flour (about 1/4c for the 1/2 recipe). Tested again and decided to add a little more flour plus 1/3-1/2c mashed potato flakes.
- served them right out of the pot w/ sauce instead of doing an extra bake in the oven

thanks so much for this post! The last time I tried to make GF gnocchi it was an exhausting mess. The dough was so easy to work with – I’ll definitely make these again.

]]> By: yum http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-37434 yum Tue, 28 Oct 2008 17:11:15 +0000 http://www.bookofyum.com/blog/?p=330#comment-37434 Hi Blair, I would use rice flour. It's my favorite go-to flour and should be easy to get in Beijing. :) Flour plays a relatively minor role in most cheese gnocchis and so you should have good results. Let me know how it goes! -Sea Hi Blair,
I would use rice flour. It’s my favorite go-to flour and should be easy to get in Beijing. :) Flour plays a relatively minor role in most cheese gnocchis and so you should have good results. Let me know how it goes!

-Sea

]]> By: Blair http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-37386 Blair Tue, 28 Oct 2008 09:22:27 +0000 http://www.bookofyum.com/blog/?p=330#comment-37386 Hi, I have just bought all the ingredients to make a ricotta and spinach gnocchi for a dinner party and have just found out that one of my guests is gluten intolerant so the wheat based flour i bought wont work. do you know what would make the best alternative flour (rice flour, corn flour), I'm currently in beijing so getting my hands on specialised gluten free powder isn't going to happen. Thanks B Hi,
I have just bought all the ingredients to make a ricotta and spinach gnocchi for a dinner party and have just found out that one of my guests is gluten intolerant so the wheat based flour i bought wont work. do you know what would make the best alternative flour (rice flour, corn flour), I’m currently in beijing so getting my hands on specialised gluten free powder isn’t going to happen.
Thanks
B

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-1066 Book of Yum - Blog Tue, 17 Jul 2007 23:20:18 +0000 http://www.bookofyum.com/blog/?p=330#comment-1066 [...] Or, if dairy is not a problem: Cheese Gnocchi on Pasta Fresh Herb and Ricotta Ravioli Caper Veggie Pasta [...] [...] Or, if dairy is not a problem: Cheese Gnocchi on Pasta Fresh Herb and Ricotta Ravioli Caper Veggie Pasta [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/ricotta-cheese-gnocchi-for-two-330.html/comment-page-1#comment-592 Book of Yum - Blog Wed, 06 Jun 2007 04:49:47 +0000 http://www.bookofyum.com/blog/?p=330#comment-592 [...] Lately DH has turned his attention from rice (in the form of risotto) to corn (in the form of polenta). He watched an Alton Brown show on corn and was enticed by the idea that polenta could be served as a sweet dish with margarine and honey, or savory with herbs and cheese, or even just plain. His recent experiments have included sweet polenta served with local honey from the Sebastapol specialty honey shop, Beekind, polenta with fresh herbs and cheese, and then tonight I served his cheesy fresh thyme and sage polenta with some quickly made garlic herb tomato sauce and frozen cheese gnocchi. Every incarnation of polenta has been yummy. If you haven’t tried grits gone gourmet, give it a try- they are remarkably versatile and offer a welcome respite from rice and potatoes. 1 Comment   1. June 5, 2007 8:44 pm by Karen What a great idea! My rice and potato dishes definately need makeover. Ya gatta love Alton Brown Leave a comment [...] [...] Lately DH has turned his attention from rice (in the form of risotto) to corn (in the form of polenta). He watched an Alton Brown show on corn and was enticed by the idea that polenta could be served as a sweet dish with margarine and honey, or savory with herbs and cheese, or even just plain. His recent experiments have included sweet polenta served with local honey from the Sebastapol specialty honey shop, Beekind, polenta with fresh herbs and cheese, and then tonight I served his cheesy fresh thyme and sage polenta with some quickly made garlic herb tomato sauce and frozen cheese gnocchi. Every incarnation of polenta has been yummy. If you haven’t tried grits gone gourmet, give it a try- they are remarkably versatile and offer a welcome respite from rice and potatoes. 1 Comment   1. June 5, 2007 8:44 pm by Karen What a great idea! My rice and potato dishes definately need makeover. Ya gatta love Alton Brown Leave a comment [...]

]]>