<<Disclaimer: Verify this information before applying it to your situation.>> Many thanks to all who sent links to recipes and suggestions for gluten free gnocchi. I checked, also, with the Italian gf sites and finally came up with a recipe to try. I also added a few of my own "thoughts" to the recipe. The gnocchi were difficult to make, because the dough wasn't very cooperative when it came to shaping them. In the end, however, they were really quite yummy under a plain tomato sauce. The recipe made a LOT, so I have enough for a second round one night this week. I boiled the ones we had today. I think I will try pan frying the next batch, per a recipe I saw on one of the Italian sites. Gnocchi di Nonna Lorenza 1 kg (2.2 lbs) baked, mashed potatoes 1 kg (2.2 lbs) gf four (I used Bette Hagman's mix) 1/2 teas. Xanthum Gum (my addition to the recipe) 1/2 cup Ricotta (my addition to the recipe) 100 g. (3 1/2 teas) grated Parmesian cheese 3 eggs salt water Bake the potatoes, scoop out, and put through ricer. While potatoes are still hot, mix with the gf flour, Xanthum gum, Parmesian cheese, ricotta, and salt (to taste). Mix, then knead together, adding a tiny bit of water a dribble at a time until the dough is manageable (but not sticky) and easily rolled out onto a lightly floured board. Cut into 1" strips. Cut each strip into 1/2 inch bars. Roll this on fork time to form gnocchi shape. Leave gnocchi in glass tray overnight in fridge to firm up before boiling the next day. Toss on your sauce of choice. If anyone tries making gf gnocchi and finds some additional helpful hints or a better recipe, please share. So far, these work for me. Thanks, Nina : ) Phoenix Diag 1996 *Support summarization of posts, reply to the SENDER not the Celiac List* ******* To unsubscribe, email: mailto:[log in to unmask] *******