1

votes

Has anyone had success with Paleo blini or gnocchi?

Answered on August 19, 2014
Created December 13, 2012 at 2:48 PM

After having my third attempt of grain-free potato gnocchi blow apart in the water, I decided to try to make blini paleo....It was easy and successful! I riced a couple of cooked Yukon Golds, added a bit of Greek yoghurt and a couple eggs. I cooked them in fat from roasted beef marrow bones and topped with my oxtail Bolognese. It was so good and hit that pasta button that I miss from the old days.

Does anyone make these or gnocchi? I tried doing the gnocchi as in the Perfect Health Diet recipe which includes potato, egg and potato flour. I have tried letting them dry first, freezing them and cooking them freshly made. In all cases, they inevitably fall apart in the water. I admit I may have been stingy with the potato flour, but one ends up using so much just to get them to not stick to the table, that I can't believe there was a true shortage.

I know I could just use straight potatoes, but I am just not that fond of them.

I am curious what has worked for others.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on December 14, 2012
at 01:21 PM

it's not overly sweet. The texture is off. I actually don't do gnocchi any more because it is just slightly off -- not worth my time.

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:53 PM

I used to make these (gnudi, I think they were called), but my recipe used white flour to bind the ingredients. I will give this one a try. Thank you.

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:51 PM

THanks for these links. I am a little leery of using coconut flour for something European though.

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:49 PM

Thanks...I was using potato flour to keep it grain free, but rice flour isn't that bad. I'll try them.

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3 Answers

1
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on December 13, 2012
at 06:50 PM

My nonni makes a ricotta gnocchi - do you eat dairy? She makes hers with ricotta and flour, and I have adjusted to ricotta and potato.. I think I need to play with it a bit more to get the right bind.

I don't have the recipe handy, but I did see this recipe on an episode of Extra Virgin on the Cooking Channel for spinach gnocchi made with ricotta, spinach, egg yolks and some parm.. not sure if you do dairy, but the spinach idea could help hold your potato dough together: http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/spinach-and-ricotta-gnocchi-recipe/index.html

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:53 PM

I used to make these (gnudi, I think they were called), but my recipe used white flour to bind the ingredients. I will give this one a try. Thank you.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 13, 2012
at 04:48 PM

Russ over at the Domestic Man made some gluten-free gnocchi the other day. Can't say I'm a fan of gnocchi so I haven't tried them. They look good at least! He uses a mixture of different rice flours. (Which I don't have so I wouldn't be able to make them anyway!)

http://thedomesticman.com/2012/10/23/gluten-free-potato-gnocchi/

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:49 PM

Thanks...I was using potato flour to keep it grain free, but rice flour isn't that bad. I'll try them.

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on December 13, 2012
at 02:54 PM

I do this: http://www.simplyrecipes.com/recipes/potato_gnocchi/

but replace flour with coconut flour. I have also used rice flour (not as good).

Add flavors depending on desire.

I've also done these, http://www.myprimaladventures.com/2012/10/squash-gnocchi-and-brown-butter-sage.html -- ok, not on my regular list.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on December 14, 2012
at 01:21 PM

it's not overly sweet. The texture is off. I actually don't do gnocchi any more because it is just slightly off -- not worth my time.

Ef32d6cc543a74319464e2100e5a9ffd

(1205)

on December 13, 2012
at 09:51 PM

THanks for these links. I am a little leery of using coconut flour for something European though.

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