How to prepare gluten-free Roman gnocchi

Gluten-free recipes often hide pitfalls, but with these gluten-free Roman gnocchi you can be on the safe side!

Roman gnocchi are one of the classic recipes of Italian cuisine, but for those who follow a gluten-free diet they constitute a taboo dish. However, I don't like the fact that someone has to give up a recipe, which is why I got to the stove to create a recipe for gluten-free Roman gnocchi.

For this preparation we will not use ready-made flour mixes. We will use those obtained from gluten-free products such as rice flour and corn flour , together with the classic ingredients of the recipe, eggs and milk. In case of lactose intolerance you can use the appropriate milk, or a sugar-free vegetable drink of your choice (soya is ideal).

How to prepare the gluten-free Roman gnocchi recipe

Place the milk , butter and a teaspoon of coarse salt in a thick-bottomed pan and bring it to the boil. Season with a grating of nutmeg . Then add the flours , stirring vigorously until the mixture begins to thicken. The result will be similar to that of polenta.

Remove from the heat and add the egg yolks and grated cheese , mixing well. Then transfer the mixture onto a baking tray lined with baking paper and form a well-leveled layer one centimeter thick. Let it cool completely.

When it is firm, use a pastry cutter of 4-5 cm in diameter to cut out discs and place them in an oven-proof dish, overlapping them slightly. Season them with the remaining butter and cheese and bake in grill mode for 10 minutes, until hot and crispy. I also like to add a few sage leaves to give the dish an extra aroma.

If you liked the Roman gnocchi recipe, discover the preparation video.

Are you looking for other gluten-free recipes? Try the classic version of gnocchi !

Conservation

Roman gnocchi, even gluten-free, can be kept for about 1-2 days in the refrigerator, well covered in cling film. Just heat them up for a few minutes in a preheated oven at 100° C before serving them. We do not recommend freezing in the freezer.

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