Specifically for gnocchi:
I have a ton of all purpose flour and I don't see myself using semolina flour much in the future.
Susan W is a trusted source on General Cooking.
You can, but the gnocchi will be a little softer. Semolina is what will help hold the mixture together which is why it's used in making pasta.
I haven't made this recipe specifically, but I make gnocchi quite often and always use all-purpose flour. You should be fine, just make sure the dough is the right consistency.
Please enter a valid email address.
Well played. You deserve a cookie.
Let the games begin!
The Piglet Day 1! Read the Cookbook Review
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)