A flour question

[planetclaire]

I am going to be making gnocci out of ricotta cheese for dinner on Friday and normally I would roll it in all-purpose flour. What other flour could I use? I thought about almond but I don't want it taking on an almond flavor and I think it might do that.

I am ready to start on rung 3 as well....so any other nut flour that doesn't taste sweet?

[not2late]

Originally Posted by planetclaire

I am going to be making gnocci out of ricotta cheese for dinner on Friday and normally I would roll it in all-purpose flour. What other flour could I use? I thought about almond but I don't want it taking on an almond flavor and I think it might do that.

There really isn't any. You'd have to look at the non-nut fibers, like psyllium husk (though, I don't know how that would turn out because psyllium will absorb any water it comes into contact and might give the gnocchi a gummy surface texture.

Once upon a time Benefiber was made from hydrolyzed guar gum----but it became too expensive so the company changed to dextrin/maltdextrin. That was too bad, because the hydrolyzed guar gum didn't impart an extremely slimy texture to things.

There is a recipe for ricotta gnocchi in the 1972 Dr. Atkins Diet Cookbook. It didn't use any flour or anything similar for coating. They recommended poaching the gnocchi in water/broth. I guess your ricotta will have be be very, very, very well-drained and you'll have to poach it gently so they won't fall apart in the water.

I am ready to start on rung 3 as well....so any other nut flour that doesn't taste sweet?

They all have that nutty sweet taste.

[planetclaire]

Hmmm, well, I might just try it with the almond flour, or maybe walnut or pecan, not as sweet.