Eating Gluten Free or Paleo doesn't mean you can't enjoy pasta. These Gluten Free Gnocchi are made with paleo flour and taste just as good as regular potato gnocchi.
These gluten free gnocchi are perfect when you are craving pasta but want to eat something that fits in with your diet, won't upset your stomach or cause an inflammatory reaction.
Just like regular potato gnocchi, these turn out and taste like pillowy goodness!
Jump to:
Gnocchi are perfect for any time of the year, all you need are a couple of potatoes, an egg and some flour.
This recipe pairs very well with my Easy Marinara Sauce or this Homemade Pesto Sauce, just omit the cheese if you are on Whole30 or Paleo.
Ingredients
These are the ingredients that were used to make these gluten free gnocchi:
- Yellow Potatoes
- Paleo Flour
- Egg
- Sauce
See recipe card for quantities.
Instructions
Boil or steam your potatoes, peel them and while they are still warm put them through a ricer. If you don't have a ricer, mash them with a fork while they are still warm. It helps to put them in cold water as you peel them so that you are not burning your fingers.
On a clean surface, add whisked egg and flour to the riced potatoes. Using a scraper fold the dough. Don't over work the dough. Try to get a consistency that is just right for rolling, but doesn't stick to your hands.
Working with small sections at a time, remove a section of dough and form an oval meatball type shape in your hand then roll it in potato starch until you create a long finger shaped piece. Cut that piece into smaller pieces no wider than one inch.
Roll the pieces down a fork to make a design if you want. Place them on a baking sheet lined with parchment paper so that they dry a little. The best thing is to place the baking sheet in the freezer to cool until you are ready to boil them.
Bring a large pot of water to a boil. Place your gnocchi in the pot. The water will cool down so it won't be boiling for a little while.
How do You Know When Gnocchi are Cooked?
How do you know when your gnocchi are done. That's an easy one. Gnocchi don't take very long to cook. About 5 minutes. When they rise to the top of the water, they're done!
Remember to reserve the pasta water for serving. Use a spider strainer to gently remove the gnocchi from the water and place in individual serving dishes.
How to Roll Gnocchi on a Fork
Top tip
Don't over work your dough. The trick to making fluffy, cloud like Gnocchi is to add just enough flour for rolling the dough.
Hint: Using a dough scraper is a great way to keep your hands clean and work the dough without it getting warm.
Make your own Paleo and Gluten Free Flour to have on hand any time you need it.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Visit my shop to see my favorite equipment and products to use in the kitchen.
Substitutions and Variations
Here are some great ideas for how to make your gnocchi different.
- Potato - instead of using yellow potatoes, you could use sweet potatoes or purple potatoes to make this gnocchi recipe different.
- Sauce - You can use any kind of sauce for Gnocchi, Marinara Sauce, Pesto Sauce or Alla Panna Sauce.
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
If you choose to make these with regular white flour, follow the same concept of adding just enough flour until you reach a dough consistency that you can roll out. Don't over work the dough, though.
Equipment
Equipment can have a big impact on how a recipe turns out. A dough scraper can come in handy to work the dough, keep your hands clean and keep the dough cool to the touch.
You will also want to have baking sheets on hand where you can transfer your gnocchi to dry. Parchment paper also makes for a great addition which will prevent your gnocchi from sticking to the baking sheet.
A spider strainer comes in handy too, when transferring the cooked gnocchi from the pot and to serving dishes.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Visit my shop to see my favorite equipment and products to use in the kitchen.
Storage
You can store gnocchi in the freezer until you are ready to cook them. They will keep in an air tight container for about one month. There is no need to thaw them out. Just place the frozen gnocchi in boiling water to cook them.
Once cooked, they should be consumed right away. Cooked gnocchi do not store well after cooked.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Recent Recipes
PIN It for Later here:
Recipe Details
Gluten Free Gnocchi
Eating Gluten Free or Paleo doesn't mean you can enjoy pasta. These Gluten Free Gnocchi are made with paleo flour and taste just as good as regular potato gnocchi.
Ingredients
Gnocchi
- 6 ½ ounces Yellow Potato (184g or about 1 cup)
- ½ cup Paleo Flour
- 1 Egg
- 2 litres of water to boil gnocchi + 1 teaspoon of salt for the pasta water
Sauce
- 750 ml Tomato Puree
- 3 tablespoons of olive oil
- 1 garlic clove
- 1 teaspoon dried oregano
- fresh basil
- 1 teaspoon salt
- Pepper to Taste
Instructions
Gnocchi
- Boil your potatoes or steam them in the microwave until fork tender
- Peel them under cold water so that you don't burn your fingers. Remove any eyes or imperfections.
- Use a ricer or your fork to mash the potatoes to a fine consistency.
- Place the mashed potato on a clean surface covered with starch.
- In a small bowl, whisk one egg.
- Pour about half of the egg onto the potato and add about half of the flour.
- Using your hands or a dough scraper, turn the dough. Add more flour to create a dough that you can handle being careful not to over work the dough. This should take less than 10 folds. Add flour or egg as needed.
- Once you have a dough that you can handle, remove a section and make an oval shaped meatball in the palm of your hands, then place it on the surface covered with a little bit of starch and roll it into a finger.
- Keep rolling it back and forth until you create a roll the width of your finger and about 7 or 8 inches in length.
- Cut about 1 inch long gnocchi pieces.
- Take each gnocchi piece, covered in starch and roll it on a fork to make a design on the gnocchi.
- Transfer to a baking sheet lined with parchment paper. Repeat until all the dough has been used.
- Store the gnocchi on the baking sheet in the freezer until you are ready to cook them.
Tomato Sauce
- Place olive oil and garlic in medium sized frypan on medium heat.
- Once the garlic is fragrant, add in the tomato puree.
- Add salt, pepper and oregano.
- Let simmer for about 20 minutes.
- Remove from heat and add fresh or dried basil
Cooking your Gnocchi
- Bring a large pot of water to a boil.
- Place your gnocchi in the pot. (You can cook your gnocchi from frozen)
- The water will cool down so it won't be boiling for a little while.
- Once the gnocchi start to pop up and come to the surface of the water, they are done.
- Use a spider strainer to remove them a little at a time and place them in dinner plates.
- Top with the sauce and serve
Notes
It's best not to handle the gnocchi too much after cooking. Place them right in dinner plates, top with sauce and serve.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 697Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 112mgSodium: 1264mgCarbohydrates: 106gFiber: 12gSugar: 21gProtein: 19g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Leave a Reply