By Zoe Biehl / Last Modified On January 3, 2023
This is the best recipe for pillowy soft Gluten Free Gnocchi!
Made with fluffy potatoes and gluten-free flour, this recipe is very simple, and will help you create the most amazing authentic gnocchi to share with your family.
These gluten-free gnocchi are best served fresh, in your favorite tomato sauce.
GLUTEN-FREE GNOCCHI RECIPE
Gnocchi is a classic Italian recipe made traditionally with semolina flour, egg yolks, and cooked potatoes. It's usually considered a type of pasta, but gnocchi is really a potato dumpling!
By swapping the wheat flour for gluten-free flour, it's simple to turn an old-fashioned gnocchi recipe into a gluten-free one.
This recipe is also nut-free and dairy free, and we've left out the eggs too, so it's a great option for your family if you're cooking around different allergies and preferences.
You should also check out our recipe for Gluten Free Spaghetti. It's a simple one for a homemade spaghetti sauce, delicious served with store-bought GF pasta or homemade gluten-free pasta that you make from scratch. You should also try your hand at making gluten-free ravioli!
Want a delicious Italian dessert to end the meal with? Try making these Gluten-Free Biscotti.
WHY YOU WILL LOVE THIS GLUTEN-FREE GNOCCHI RECIPE
Save Money by Cooking from Scratch - You can buy gluten-free gnocchi at the store, but I doubt that any of those will be as kind to your wallet as this recipe is. You likely already have the ingredients to make gluten-free gnocchi in your fridge and pantry!
A Versatile GF Pasta - Toss your homemade gnocchi in a simple tomato sauce, or add them to creamy soups, alfredo sauce, or toss with a simple dash of olive oil and fresh garlic.
Step By Step Instructions - If you've never made homemade pasta before, you'll appreciate the photos, tips, and tricks included here. We want you to be a gluten-free gnocchi making pro after you're done reading this recipe!
INGREDIENTS IN GLUTEN-FREE GNOCCHI
What is gluten-free gnocchi made from? That's easy! Just like traditional gnocchi, you really only need two things: Potatoes and Flour.
Potatoes - Two pounds of potatoes are needed for this recipe. I used a combination of Yukon Gold potatoes and Russet potatoes here, but almost any type of potato can be used. For best results, include a starchy potato such as Russets or Idaho potatoes, and avoid waxy potatoes like baby potatoes or creamers. This will ensure that your gluten-free gnocchi are soft and fluffy.
Gluten-Free All-Purpose Flour - This recipe, like many of our recipes, is designed to be made with your favorite gluten-free flour blend. You can use one of our homemade flour blends, or try this with Bob's Red Mill 1:1, in the blue bag.
You will also want to add Xanthan gum, but only if your flour blend doesn't already include some.
You'll also need a bit of salt, just to make these gnocchi extra tasty!
If you have any questions about making gluten-free gnocchi, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE HOMEMADE GNOCCHI
- Add the chopped potatoes to a pot of salted water and bring to a boil. Boil on medium heat for 15 minutes or until fork tender.
- Drain the potatoes and return them to the pot. Mash them well with a potato masher until there are no lumps. You can also use a potato ricer for this job if you have one.
- Turn the mashed potatoes into gnocchi dough by mixing in the GF flour, xanthan gum, and salt.
- Knead with your hands until a dough forms. The dough may be sticky, but easy enough to handle at this point.
- Turn the dough out onto a floured surface. You can knead in more flour if needed in order to get the dough to the point where you can easily form it into a ball.
- Using your fingers, roll the dough into strands. Then cut the dough into 1-inch pieces.
- Take each piece of dough and roll it across the tines of a fork to create ridges.
- Add the gnocchi to a pot of salted boiling water. Cook for 3-4 minutes. They're done when they float to the surface! Serve with tomato sauce or your favorite pasta sauce.
The numbered photos above are for illustration purposes. For the full list of ingredients and instructions for making the best gluten-free gnocchi please see the recipe below.
TIPS FOR SHAPING HOMEMADE GNOCCHI
A traditional gnocchi shape is made by pressing a piece of dough with your thumb while simultaneously rolling it over a textured surface.
The traditional tool used for this is called a cavarola board, and it is a ridged wooden board made just for shaping gnocchi or cavatelli.
Most of us probably don't have this tool in our kitchen, so the next best thing is a fork.
- Hold the fork with one hand, upside down so that the tines are resting on the counter and the fork is held up at a 90-degree angle.
- Place a piece of dough on the tines, and press down with your thumb or two fingers while moving the dough toward the counter.
- You should end up with something like shown here, a rounded dumpling with ridges on the outside.
Don't stress too much about the shape of your homemade gluten-free gnocchi. Perfecting this step can take practice, and the dumplings will be delicious no matter what shape they are in!
HOW TO SERVE GLUTEN-FREE GNOCCHI
Serve your freshly made gluten-free gnocchi tossed in your favorite pasta sauce! A side of gluten free garlic bread will be perfect. You can also include gnocchi with our Gluten-Free Eggplant Parmesan or Gluten Free Chicken Parmesan.
CAN YOU MAKE GNOCCHI WITHOUT FLOUR?
Without flour, the dumplings would not hold together. Instead of wheat flour, we're using all-purpose gluten-free flour to make a gnocchi dough that holds together perfectly.
GLUTEN-FREE GNOCCHI WITH BAKED POTATOES
Gluten Free Gnocchi made with baked potatoes are also easy and delicious!
Instead of boiling the potatoes, bake them until very soft, then remove the skins and mash them to add to the recipe. You will want to decrease the amount of flour that you use since baked potatoes are dryer than boiled ones.
CAN I USE SWEET POTATO TO MAKE THIS RECIPE?
We haven't tested gnocchi made with sweet potatoes, but I'm sure that it can be done! Mashed sweet potatoes will be wetter than russet potatoes, so you may need to add more flour to get the dough to the right consistency.
You can store any leftover gluten-free gnocchi in an airtight container in the fridge for 1-2 days. They are best enjoyed fresh though and will get tougher after they've been stored and reheated.
To freeze gnocchi, so so before cooking them. Place the uncooked gnocchi on a baking tray and freeze for an hour or two until solid. Then transfer the dumplings to a freezer bag or container, and store them in the freezer for up to 2 months.
To cook frozen gnocchi, boil for 7-10 minutes or until done.
IS CAULIFLOWER GNOCCHI GLUTEN-FREE?
Store-bought cauliflower gnocchi does typically contain wheat flour unless you find one that is specifically labeled as gluten-free. Products using cauliflower are usually marketed as low-carb, and while they are sometimes gluten-free, you shouldn't count on it always being that way.
- 2 pounds potatoes, peeled and chopped
- 2 cups all-purpose gluten-free flour
- ½ teaspoon xanthan gum (omit if your gluten-free flour contains it)
- 1 teaspoon sea salt
For serving (optional)
- tomato sauce or any pasta sauce of choice
- Shredded parmesan cheese
- Fresh basil leaves
- Transfer your peeled and chopped potatoes to a pot with salted water and bring to a boil. Boil the potatoes on medium heat for 15 minutes or until fork tender. Drain the potatoes and transfer them back to the pot. Use a potato masher and mash them well.
- Add the flour, xanthan gum (if using), and salt, and knead with your hands until a dough forms. The dough should be a little sticky but easy enough to handle using lightly floured hands. Transfer the dough to a lightly floured surface. If needed, add a bit more flour and knead the dough until it can be formed into a ball easily.
- Form the gnocchi dough into one or more ropes that are about ¾ - 1 inch thick, and cut the ropes into bite-sized pieces of equal size.
- To shape the gnocchi, roll each piece of dough over the tines of a fork to create ridges.
- Add the gnocchi to a pot of salted boiling water and cook for 3-4 minutes, or until they float to the top of the water.
- Remove from the pot with a slotted spoon, and add directly to your favorite pasta sauce. Garnish with fresh basil and parmesan cheese.
- You can bake the potatoes instead of boiling them if you prefer. You should bake the potatoes whole (poking holes to vent) until they are soft. Peel them after cooking, and then mix the dough. With baked potatoes, you will need less flour since the potatoes will be dryer.
- Rolling gnocchi is traditional, but if you don't want to, or can't get the hang of it, you can simply cook the cut dough pieces as they are.
- Store leftovers in an airtight container for 1-2 days. Fresh gluten free gnocchi are at their best when enjoyed right away.
- To Freeze: Lay the uncooked gnocchi on a baking sheet and freeze until solid. Transfer the frozen dumplings to a large freezer bag and freeze for up to 2 months. To cook from frozen, boil for 7-10 minutes.
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
Amount Per Serving: Calories: 313Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 576mgCarbohydrates: 67gFiber: 5gSugar: 4gProtein: 9g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.