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18 Comments

  1. I followed this recipe completely yet it didn’t work. Is it 1/4 cup coconut flour for the whole recipe or just to start with? I used that plus added 1 Tablespoon as needed, but it ended up turning crumbly. I also tried adding more arrowroot as well. Any ideas as to what went wrong? I have been trying without success to make pasta with Coconut Flour for a while now. I am not understanding how it is that although this flour needs more liquid b/c it absorbs so much it stays wet during this process. you would think it would require less flour due to this fact. Any help would be greatly appreciated!!! Thanks 🙂

  2. Do you think this could be run through a pasta maker? Have a Omega 8006 and thought of trying to make actual pasta strands out of it but didn’t want to ruin it if anyone had other ideas or had tried this

  3. Hi,

    Just made these…taste good! Even my husband was impressed.
    I had to use tapioca starch since I didn’t have arrowroot. I had to use a lot of starch in order to make the texture of the gnocchi close to the real thing and it didn’t fall apart when I boil them.

    Unfortunately, I didn’t measure how much starch. I kept adding until I get the right texture.

  4. I tried this last night with so/so results. I would not consider what I started with a “dough” in any way… more a paste or batter. What you would recommend if it’s that wet, adding more arrowroot or coconut flour? I did my best to “roll” it out and cut them, then froze them for a short time help them set up. As soon as it hit the hot water about 1/2 of them completely disintegrated, the other 1/2 cooked to an odd gummy consistency. I’m curious how much arrowroot powder you consider “ample” as I used close to 1/2 a bag! The ones that were edible were tasty, but can’t say it was worth the mess and effort.

  5. Hi there! These look fabulous. I made them last night and when I dropped them in the boiling water, they disintegrated! I followed the recipe exactly so I’m not sure what happened, BUT I then tried baking them in the oven instead and it worked! I thought I’d share that in case others have a similar issue. I popped them in a 350 degree oven for 15 minutes and they came out nicely. Thanks for sharing the recipe!

    1. great suggestion Heather! I had the exact same results last night as well so I will definitely try this next time

    2. wishing I had read this first; mine disintegrated, too, so I pan fried them on low and ate with sauce and cheese. worked ok this way

  6. THESE LOOK FANTASTIC!!…Could you roll them on the backside of a fork to obtain the little “ridged” factor in regular potato gnocchi?…I remember the “nonna” of my Italian roommate used to form them in that way!…Perfect pleaser fare for all during the Holidays and family gatherings…Thanks so much for the welcome inspiration!

    1. Thanks Donna, they’re pretty tasty! You could probably put some ridges in there, but they are quite soft and delicate before you cook them, so be careful.

  7. These look wonderful!! But, I tried to make them tonight…without success :(. They were way too wet to form together at all to roll them. I tried adding more coconut flour and more starch, but no luck. Any suggestions???

    1. Did you follow the recipe exactly? The dough will be a little wet, but as you roll it with a good amount of arrowroot it will become stiffer.

    1. I’m not sure how well it would hold-up to being re-boiled. Give it a try and let me know how it turns out!

      1. When I make gnocchi I freeze them uncooked on a sheet pan until hardened and then place them in a ziploc bag. I am not sure how the coconut flour would work but usually it works great.