Looking for a gluten free pasta recipe?

Here she comes our Italian chef at Baci di Dama, Valentina Tanese, who teaches us today how to make delicious gluten free gnocchetti with chickpeas flour. They are easy to make and at Baci di Dama we call it « Pasta Therapy »: making fresh pasta is fun, relaxing and good!

an easy gluten free gnocchi recipe



Place the flours on a board. Make a well in the centre. Add the water and the olive oil little by little by mixing gently with a fork first and then with your hands. Knead the pieces of dough together until they’ll all bind to give you one smooth lump of dough. If it gets a bit humid, add a little bit of extra flour. Wrap it in cling film and put it to rest for 15 minutes.

Dust your work surface with some flour. Cut the dough in small pieces and stat rolling them one by one with your hands until you shape them the form of a rope – 1 cm of diameter. Cut the dough with a knife and form small gnocchetti, 2 cm long. Dust a baking tray and place the gnocchetti on it.

Add some water into a pot, bring it to boil, add a pinch of salt and then the gnocchetti.

Cook for about 10 minutes and and taste to see if ready.


In a frying pan, add the garlic and the olive oil. Cook over low heat until the garlic turns golden brown. Add the fresh tuna previously cut in small cubes. Turn the heat on high/medium. Add the white wine and let it evaporate. Add the cherry tomatoes cut in two halves. Add a pinch of salt and some pepper. Stir and cook for a couple of minutes. Add the gnocchetti previously cooked. Stir all the ingredients together. Turn the heat off. Add the fresh chopped herbs and stir one last time before serving.

Copyright Photos: Valentina Tanese, blog Trigoduro


Recipe for 2
For the gnocchetti :
– 60 gr chickpeas flour
– 60 gr whole rice flour
– 2 coffee spoons corn starch
– 70 ml warm water
– half 1 coffee spoon of extra virgin olive oil
– salt
Suggestion for the sauce:
– 7-8 cherry tomatoes
– 1 clove of garlic
– 400 gr fresh tuna
– 5 table spoons extra virgin olive oil
– 2 table spoons white wine
– fresh parsley and rosemary
– grinded pepper
Recipe by Valentina Tanese, Trigoduro blog




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