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.
Ice Cream Class
Post-Beach Lunch of Dreams
Ball Jars All Dressed In Blue
Just Arrived! Vintage Copper
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.