• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Golpar / Cow Parsnip
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Wild Rice Flour Gnocchi

Jump to Recipe Print Recipe
Wild rice flour gnocchi

Wild Rice Gnocchi

I have plenty of experience accommodating gluten free diners and those with celiac disorder, as well as vegans, vegetarians, pescetarians, and various other eating preferences. These gluten free Pariesienne style gnocchi made from pate a choux (eclair dough) are a great example.

Wild rice flour is an odd  ingredient. As it is not a grain, but rather the seed of a wild grass, it doesn’t contain the glutinous stretching properties of bread flour. This means that if you try to make fresh pasta with it (as I tried to do once) the pasta will crumble and break into dry shards.

It is impossible to use wild rice flour as a substitute for glutinous flour in recipes but you can generally just substitute 1/4 wild rice flour in any recipe that uses regular flour and achieve something very close to the usual result, such as wild rice flour pancakes. Recipes that include eggs, like basic pancakes and these parisienne gnocchi I’m about to share with you are much more forgiving in that the utilize not only glutinous flour, but the protein coagulation properties of eggs to bind them.

Wild rice flour has a very strong flavor. If you substitute all wild rice flour in a gluten free recipe, it will be too strongly flavored, best to mix it in combination with another gluten free flour, such as millet or rice flour. Using a proportion of 50/50 will be fine. If you find the flavor of wild rice flour too strong for your and your friends and families liking, simply cut down the proportion of wild rice flour to 25%.

In the pictures, I have put the wild rice gnocchi in pastry bag with a fluted tip, which makes for very attractive ridged gnocchi, in the bottom picture, there is a selection of two different shapes you could make with this dough. The ovoid shape, or quenelle, is made by using two spoons, if you make larger dumplings, make sure to double the poaching time.

Wild rice flour gnocchi
Print Recipe
0 from 0 votes

Wild Rice Gnocchi Parisienne

Ingredients

  • 1/2 cup wild rice flour
  • 2 large eggs
  • 1 cup milk or water
  • 1/2 stick of butter
  • 1/4 tsp salt
  • 2 Tbsp parmesan cheese grated (optional)

Instructions

  • Heat the water in a small pan with the butter and salt.
  • When the water boils, add the mixed flours all at once, turn the heat down to low and stir rapidly for about 2 minutes, until the mixture in the pan forms a sticky dough.
  • Mix in the grated parmesan let this cool for five minutes and them beat the eggs into the dough one at a time with a wooden spoon until the dough comes together, it will be sticky still.
  • Put this mixture into a pastry bag with a 1/2 inch icing tip. Boil a pot of lightly salted water, and start to squeeze the dough out of the pastry bag into the water, using a scissors to cut the dough that comes out into 1/2 inch dumplings. Cook the dumplings until they float.
  • You will probably have to make two batches. once the gnocchi float, let them cook for 2 minutes longer and then remove to a cookie sheet that has some oil on it, so they don't stick. Repeat with the rest of the dough.
  • Cover the cookie sheet with the dumplings once they are cooled, they will keep in the refrigerator for 3-4 days.
wild rice flour gnocchi

Two shapes of wild rice gnocchi you might make. The quinelle shape is made using two spoons.

Share this:

  • Facebook
  • Print
  • Email
  • LinkedIn
  • Twitter
  • Pinterest
  • Reddit

Related

Previous Post: « Dried Mushroom Duxelles
Next Post: Spruce/Fir Tip Pickles »

Reader Interactions

Comments

  1. Danae

    January 2, 2014 at 7:26 am

    Funny! I was looking for a recipe to use a bag of wild rice flour that I have in my pantry. Happy that your site popped up in my search. Hope all is well.

    Reply
    • Alan Bergo

      January 2, 2014 at 11:02 am

      Hi Danae, whatcha gonna do with the wild rice flour? One of my favorite things to do is to cook it 50/50 with polenta, spread it on a board to cool, and then cut rings aka Roman gnocchi, which are great baked with sauces and all sorts of things. Hope you’re surviving this deep freeze we are having. 🙂

      Reply
      • tereigh

        April 12, 2014 at 5:26 pm

        I tried wild rice flour today for banana brownies and they were unexpectedly delicious – like probably the best I ever tasted. Rich, heavy and just all over awesomeness.

        Reply
        • Alan Bergo

          April 13, 2014 at 9:07 am

          Good for you Tereigh, Wild rice flour is great, I find that customers can be put off sometimes by it’s strong flavor if I don’t cut it with things. It’s great fun to experiment with, even though it can be very challenging.

          Reply

Trackbacks

  1. Forager|Chef – Venison en Crepinette, Dryad Saddle Jus, Wild Rice Gnocchi, and Spring Capers. says:
    June 2, 2013 at 1:08 am

    […] See recipe HERE […]

    Reply
  2. Dried Puffball Powder says:
    February 17, 2014 at 10:22 pm

    […] a small batch of pate a choux. These are then poached and then fried golden brown. Follow my recipe HERE, just substitute triple the amount of puffball powder for the wild rice flour, the regular flour […]

    Reply
  3. 9 Ordinary Plants You Can Turn Into Bread - Skyesquadnews says:
    November 4, 2020 at 8:03 pm

    […] flour has a very strong taste, so most bakers prefer to mix it with another flour, such as millet. This article explains wild rice flour, and here’s a recipe for wild rice […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Pre-Order MY BOOK

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Consider the salad, here, a little mix of ephemera Consider the salad, here, a little mix of ephemerals, and other tender young plants and herbs. 

The instinctual knowledge involved in choosing different plants at their peak to serve together raw, with thought put into how the textures and flavors will work on someone’s palette, to me, is one of the highest forms of culinary artistry. Something most people will never taste in their life. 

A little oil, salt, pepper, acid, a touch of sweetness from maple, maybe few fresh herbs are all you need. Bottled dressing of any kind would be like putting Axe Body spray on food. 

#spring #ephemerals #toothwort #troutlily #springbeauty #foraging
🌱Ephemeral Week🌱 Last entry. I’ve saved t 🌱Ephemeral Week🌱

Last entry. I’ve saved the smallest, fern gulliest plant for last. 

False Mermaid Weed (Floerkea proserpinacoides) is a good little plant Sam Thayer showed me. It’s tiny, as in all the photos are from me on my belly, in a wet ditch. It’s so small it’s hard to get the camera to even focus on it (see pic with my finger for scale). 

Mermaid weed likes wet areas, like ditches and spots that hold a bit of water (perfect mosquito habitat😁). 

Like chickweed, Floerkia greens are like nature’s Microgreens. They’re in the Limnanthaceae, (a new-ish group of brassicas) and like the Toothwort form earlier this week, you’ll taste a strong mustard-family flavor in a mouthful of their tender stems. 

They’re literally wild mustard sprouts, and, unlike other wild sprouts (garlic mustard 🤬) they stay sprouts, and, they actually taste good. 

It has a wide range over much of the eastern and western U.S., and is listed as secure globally, but is endangered in some states and shouldn’t be disturbed in those places. 

I’m lucky enough to have some large colonies near me so I do clip a few handfuls each year-my annual reward for removing some of the garlic mustard nearby, that, along with atvs, dirt bikes, and contamination from local water pollution, is one of the biggest threats to this tiny green. 

#floerkiaproserpinacoides 
#wildsprouts #mustardsprouts #ferngully #tiny #foraging #mermaid #🧜‍♀️
🌱Ephemeral Week🌱 Virginia Bluebells (Merten 🌱Ephemeral Week🌱

Virginia Bluebells (Mertensia virginica) are one of the most beautiful harbingers of spring I know, as well as one of the most delicious. 

They’re in the Borage family, along with the namesake plant, Comfrey (which I only eat a few flowers of occasionally) and Honeywort. 

The flavor of the greens, like borage, has a rich flavor some people might describe as mushroomy or fishy, but after a just a few moments of cooking (30-60 seconds) they get mild and delicious, with a subtle bitterness. It’s a good bitter though-nothing like dandelions or garlic mustard that aren’t fit to be in the same basket, let alone on the same plate. 

The shoots are sweet and delicious, much more mild than the greens. As they can grow to be over a foot long, they’re almost more of a vegetable than a leafy green, depending on when you harvest them. 

Bluebells love moist, rich soil, but you don’t have to go to the woods to get them. Many people know Virginia Bluebells as a garden plant, and they can make a great edible addition to your landscape.

#virginiabluebells #foraging #ephemerals #springwildflowers #wildfoodlove #mertensiavirginica
🌱Ephemeral Week🌱 Narrow-leaved Wild Leek / 🌱Ephemeral Week🌱

Narrow-leaved Wild Leek / White Ramp (Allium burdickii) 

If you’re in a ramp patch you might occasionally see some with white stems (pic 1,2). These are a cousin to the more common variety with much larger leaves and red stems (pic 3,4,5)

Allium burdickii is not as common as the red-stemmed variety, and in every ramp patch I’ve been in, the white ramp is heavily outnumbered. 

Where I harvest, I like to leave them alone, and mark the areas where they grow with sticks or middens on the ground so I can go back in the fall and help them spread their seeds. I also try and remove garlic mustard when I see it-a much more imminent threat in my mind to ramps than foragers out to gather some leaves. 

2020 was a banner year for ramp seeds, and you can still help the plants right now (pic 7) as some seed heads are still full and would love for you to give them a shake as you walk by. 

#alliumburdickii #ramps #ephemerals #foraging #spring
🌱Ephemeral Week🌱 #4: Erythronium leaves E 🌱Ephemeral Week🌱

#4: Erythronium leaves 

Erythronium (Trout Lily) are another ephemeral that I see widespread in my ramp patches, there’s at least 32 species world-wide, with at least one endangered species in MN (Dwarf Trout Lily). 

They’re a beautiful, delicious plant I eat every year, but I can’t recommend serving them to the general public. Plenty of people say these are edible, but also emetic if eaten in “quantity”. 

I can tell you, at least with E. albidum and E. americanum I’ve eaten, that some people are much more sensitive than others, so if you want to make a salad to serve people, make sure they’re comfortable eating it, and use a few leaves as a garnish. 

Funny enough, I didn’t learn about these from a foraging book. Like knotweed, I learned about them from one of my favorite chefs: Michel Bras, one of the most influential chefs of the turn of the 21 century. 

Any chef that works with wild plants owes a debt to Bras. His book, although a little dated now, still teaches me new things all the time. While flipping through the book I also caught a recipe using tansy flowers 😳 that I’d probably pass on. 

The whitefish crusted with sunflower seeds is a dish of mine from 2012, and an example of how I eat the leaves: a few at a time, as a garnish. 

#troutlily #erythronium #michelbras #ephemerals #foraging
🌱Ephemeral Week🌱 Plant #3: Cutleaf Toothwor 🌱Ephemeral Week🌱

Plant #3: Cutleaf Toothwort (Cardamine concatenata) is another beautiful spring wildflower that loves to grow in the same habitat you’ll see ramps and spring beauty. 

Its small at first, but grows to a worthy size for eating as it flowers. It’s related to cabbage and mustard greens (Brassicaceae) and eating just a few leaves will give you a potent, spicy pop of mustard-family flavor reminiscent of horseradish. 

Eaten in combination with other things, like in a salad, the flavor becomes submissive and you’ll barely know it’s there. 

Some people eat the spicy roots shaped like canine teeth, but for the work I hardly think they’re worth it. 

A great wild spring green for the salad bowl-eat them leaves, tender stem, flowers and all🤤. 

#cutleaftoothwort #cadamineconcatenata #ephemeral #springedibles #foraging #wildfoodlove
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.