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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Wild Rice Flour Gnocchi

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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
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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.

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

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HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

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Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

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Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

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During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

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In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

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First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

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