Eating gluten free doesn't mean you can't enjoy pasta. These Gluten Free Gnocchi are made with gluten-free flour and taste just as good as regular potato gnocchi.
This gluten-free gnocchi recipe version is 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.
Like gnocchi? Try my recipe for regular Soft Potato Gnocchi with a veal ragu, Beet Gnocchi with Alfredo Sauce, or my Sweet Potato Gnocchi with Brown Butter and Sage.
Jump to:
- Why You'll Love this Recipe
- Ingredients
- How to Freeze Fresh Gnocchi
- Can you Freeze Cooked Gnocchi?
- How to Make Gluten-Free Gnocchi
- How to Roll Gnocchi on a the Tines of a Fork
- How do You Know When Gnocchi are Cooked?
- Storage
- Top Tips
- Substitutions and Variations
- Recent Recipes
- Recipe Details
- Top Tips
- Food Safety
- Comments
Gnocchi are perfect for any time of the year, all you need are a couple of potatoes, an egg and some gluten-free flour.
This gluten-free gnocchi recipe pairs very well with my Easy Marinara Sauce or this Homemade Pesto Sauce.
Why You'll Love this Recipe
- Gluten free so that means if you are gluten intolerant you can enjoy a great pasta dish!
- Sauce is totally customizable because you can use any sauce you prefer
- Economical ingredients makes this dish a dish you can make without breaking the bank
- Servings can be adjusted to cater to large or small crowds
- Tastes very similar to a traditional gnocchi recipe that you might not be able to tell the difference
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Ingredients
These are the ingredients that were used to make these homemade gnocchi:
- Yellow Potatoes or Yukon Golds
- Gluten Free Flour
- Egg
- Sauce (olive oil, tomato puree, garlic and seasoning)
See recipe card for quantities.
How to Freeze Fresh Gnocchi
Homemade gnocchi can be frozen and cooked at a later time. To freeze fresh gnocchi, roll them out and place them on a baking sheet that's line with parchment paper. You'll also want to make sure that the parchment paper surface is lightly floured so that the gnocchi don't stick to the paper and you'll want to place them in a single layer.
Let them sit on the counter for about 1-2 hours to dry out a little, then place the baking sheet in the freezer.
Once the gnocchi are fully frozen, place them in an airtight container to bag. Store them frozen for 1 to 2 months.
When you are ready to cook your gnocchi, take them from the freezer straight to a large pot with salted water. Thawing them out is not required.
Can you Freeze Cooked Gnocchi?
Yes, you can freeze cooked gnocchi. But just because you can, doesn't mean you should. Thawed out cooked gnocchi have an unappealing taste and you can definitely tell the difference between fresh and previously cooked thawed out and warmed up gnocchi. Since gnocchi don't take very long to cook in the first place, you should cook them once they are freshly made.
How to Make Gluten-Free Gnocchi
Boil roast or steam your potatoes, peel them and while they are still warm put them through a potato 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 floured surface, add whisked egg and flour to the riced potatoes. Using a scraper fold the dough. For soft pillowy gnocchi try not to over work the gnocchi dough. Try to get a consistency that is just right for rolling, but doesn't stick to your hands. You can also use a large bowl to form the gnocchi dough.
Working with small sections at a time, remove a piece of dough and form an oval meatball type shape in your hand then roll it in potato starch until you create a long sausage shape. Cut that piece into smaller bite-sized pieces, with a sharp knife, not wider than one inch. Try to make the sizes equal pieces.
To make that classic gnocchi shape, roll the pieces down the tines of fork to make a design if you want. You can also use a gnocchi board to make the design. Place them on a baking sheet lined with parchment paper in a single layer 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.
How to Roll Gnocchi on a the Tines of a Fork
If you don't have a gnocchi board, here's a great way to make the gnocchi design using the tines of a fork.
Bring a large pot of salted water to a boil. Place your uncooked gnocchi in the pot and continue to cook on medium heat. The water will cool down and may take a minute to come back up to a boil. Use a slotted spoon to stir the pot so that it heats back up.
Once cooked, use a slotted spoon or spider spoon to remove the cooked gnocchi from the pot to a serving dish and top with tomato sauce or your favorite sauce and sprinkle with parmesan cheese.
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.
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. If you have leftover gnocchi, place them in an airtight container for not more than 2 to 3 days.
I'm not a fan of freezing cooked gnocchi because it's made from mashed potato and frozen mashed potato doesn't taste very good to me.
Top Tips
Don't over work your dough. The trick to making the best pillowy 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.
It's best not to handle the gnocchi too much after cooking. Place them right in dinner plates, top with sauce and serve.
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, Veal Ragu or Alla Panna Sauce
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
- Ricotta Cheese - some people use ricotta cheese to make homemade gnocchi instead of mashed potatoes
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.
Recent Recipes
Recipe Details
Gluten Free Gnocchi
https://easyhomemaderecipes.caEquipment
- gnocchi board fork
Ingredients
Gnocchi
- 6 ½ ounces Yellow Potato or Yukon Golds 184g or about 1 cup
- ½ cup Gluten Free Flour
- 1 large Egg
Sauce
- 24 0z Tomato Puree
- 3 tbsps olive oil
- 1 garlic clove
- 1 tsp dried oregano
- 3 leaves fresh basil
- 1 tsp salt
- ground pepper to taste
Instructions
Gnocchi
- Boil, roast or steam your potatoes until fork tender. Peel them under cold water so that you don't burn your fingers. Remove any eyes or imperfections. Best to do this while the potatoes are still warm.
- Use a potato ricer or your fork to mash the potatoes to a fine consistency. Place the mashed potato on a clean surface or in a large bowl 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 or add too much flour as this might result in a starchy dough. This should take less than 10 folds. Add flour or egg as needed only.
- 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 long sausage shape.
- 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 bite-sized pieces of gnocchi dough with a sharp knife. Take each gnocchi piece, covered in starch and roll it on the tines of a fork to make a design on the gnocchi.
- Transfer to a baking sheet lined with parchment paper and place in a single layer. 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 salted water to a boil. Make sure that if you are cooking your gnocchi from frozen that you are use a large pot with a lot of water so that the water doesn't cool down as you add the gnocchi.
- Place your gnocchi in the pot. (You can cook your gnocchi from frozen) The water may cool down so it may take a minute for the water to return to a steady boil.
- 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 parmesan cheese and serve.
Notes
Top Tips
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. It's best not to handle the gnocchi too much after cooking. Place them right in dinner plates, top with sauce and serve.Nutrition
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Food Safety
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.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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