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Reviewed for ZWT7. I made this recipe as stated, except for using sorghum flour and one teaspoon of xanthan gum in place of the regular wheat flour to make these gluten-free. The mixture was so wet, that I needed to add an additional cup and a half of flour (1 cup sorghum and 1/2 cup tapioca starch). I'm not sure if the amounts are a bit off in this recipe , as four eggs seems like a lot, or it was the changes to make this recipe gluten-free suitable. Having said that, these were fantastic!! Really enjoyed them, soft and cheesey served with a bottled Italina Pasta sauce and freshly cracked pepper and finely grated cheese over the top. Delicious!!! Photo also being posted

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**Jubes** June 01, 2011
Ricotta Gnocchi