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1

Here's a recipe from Joy of Kosher. The flours and starches may be a bit hard to find in stores, but they'll be on Amazon. As a matter of fact, the matzo is on Amazon too, but you're right, it's pretty spendy.


1

I have never tried making pasta with just quinoa flour, but use a mix of potato starch and corn flour. So my pasta contains a lot of starch. The issue is that the pasta gets really short and need to be handled quite carefully after rolling it. I have used it to make tagliatelle, ravioli, spaghetti, lasagna and tortellini with great success (my comparison is ...


0

The eggs in standard egg pasta are not enough to hold it together if made with gluten free flour. Maybe you can do it if you keep increasing the egg ratio, but it's hard to say how far you can go before ending up with something closer to pancake batter than to pasta dough. Adding a binder should help, but I'm not certain what you can use as a binder. ...


3

There seem to be a ton of gnocchi -recipees floating around... so I can really only guess which ones you ususally had. But for future batches try the following: If there are gluten-free semolina you can get, use those instead of only flour. One recipe I have calls for an egg-yolk, perhaps that is what your previous gnocchi had. How did you season? Nutmeg ...


4

Is it cheating to put the cheese inside the gnocchi? I've used grated hard cheeses to help take up some of the moisture from gnocchi before. If you use cheese, plus some herbs or spices (nutmeg is pretty classic, a bit of rosemary might be nice as an alternative, or even lemon zest), it shouldn't taste like a baked potato. I'd also be concerned with your ...



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