You never have to miss out on your favorite classic Italian pillowy pasta with this easy gluten-free gnocchi recipe. Toss your gf gnocchi in a rich marinara sauce or creamy pesto pasta sauce. You can even make the gnocchi and freeze it for later!
For more pasta recipes, check out our Hidden Veggie Pasta, Easy Lemon Garlic Pasta With Shrimp, or Gigi Hadid Pasta (Spicy Vodka Pasta) next.
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Gnocchi has always been my all-time favorite pasta. I love its fluffy yet filling texture and how it soaks up the sauce it’s paired with. It’s a hearty little potato dumpling pasta with a range of versatility, especially when it comes to the ingredients added to make the pasta dish. You can even air fry it to make crispy gnocchi!
What is the texture of gnocchi?
Gnocchi typically has a soft and pillowy texture with a slightly chewy bite. When cooked properly, gnocchi should be tender and delicate, yet firm enough to hold its shape. It has a smooth exterior and a dense, starchy interior, making it a comforting and satisfying pasta option. The texture of gnocchi can vary slightly depending on the ingredients used and the cooking method, but it is generally characterized by its light and airy feel.
Is gnocchi gluten-free?
So, here’s the scoop: traditional gnocchi isn’t gluten-free because it’s usually made with potatoes and regular flour, which contains gluten. But guess what? This gnocchi is made with gluten-free flour, so it’s totally safe for anyone following a gluten-free diet! Enjoy without any worries!
Tools You’ll Need To Make Gluten-Free Gnocchi
Alternative Tools You Can Use To Make Gnocchi
- Box Grater: If you do not have a potato ricer you can use a box grater to grate the potatoes instead of mashing them. This is an easy hack to get the perfect texture for the potatoes.
- Fork: Although it’s fun to use, you don’t need a fancy tool to make the perfect gnocchi ridges. You can use the back of a fork to create the ridges. It works just as well. Make sure you mash the potatoes well so there aren’t any lumpy pieces left. If there are big pieces of potato left, the dough might not stick together as well.
Ingredients You’ll Need
- Potatoes: Russet or Yukon Gold potatoes work well. I like to use Russet Potatoes
- Gluten-Free All-purpose Flour: This helps bind the gnocchi together. Make sure to use Gluten-Free flour that contains xanthan gum. I like to use King Arthur, Measure for Measure Flour, Certified Gluten-Free | Amazon
- Egg: Provides additional binding and richness. Because the moisture in the potatoes can vary depending on the type you use and how they are prepared, start with one egg. If you notice your dough is crumbly and not easily sticking together, add one more. I use 2 eggs when making gnocchi with 250 grams of flour and two pounds of potatoes.
- Salt: Using salt is completely optional, but it does enhance the flavor of the gnocchi.
Substitutions and Variations:
- Gluten-Free Vegan Gnocchi: Making this gnocchi vegan is super simple. Just omit the eggs! The eggs help bind the ingredients but work just the same without the egg.
- Sweet Potato Gnocchi: Swap the white potatoes for sweet potatoes to make pillowy orange cute little potato dumplings.
How To Make Gluten-Free Gnocchi
- Prepare Potatoes: Start by boiling potatoes until they’re tender. Once cooked, allow them to cool until you can easily handle them. Peel and mash them with a potato ricer, fork, box grater, or potato masher. For the fluffiest gnocchi, it’s best to use starchy potatoes like Russets or Yukon Golds.
- Add Flour: Add the flour to a large bowl. Make a pit in the middle and add the beaten egg. Add the mashed potatoes, use your hands and mix the ingredients until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi dense.
- Shape the Gnocchi: Shape the dough into a square about 8 (eight) inches by 6 (six) inches. Place the dough on a floured surface, divide the dough into four smaller portions. Divide each portion into three equal portions. Roll each portion into a rope about 1/2 inch thick and about 10-12 (ten to twelve) inches long, then cut it into bite-sized pieces using a dough cutter or sharp knife.
- Create Ridges: Use a fork or gnocchi board to create ridges on each piece. This is completely optional but helps so that the sauce sticks to the gnocchi once cooked.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook them until they float to the surface, which usually takes about 3-5 minutes.
- Serve: Once the gnocchi float, remove them with a slotted spoon and transfer them to a serving dish. Toss them with your favorite sauce, such as marinara, pesto, or brown butter sage sauce, and enjoy!
Once my gnocchi is cooked I like to saute it in a bit of oil until the pieces are golden brown. Then, season with salt and pepper before covering it in my sauce of choice. My go-to is my homemade marinara sauce. It takes about 15 minutes to make and with an additional touch of coconut cream, it becomes super luscious, which is the perfect pair for these fluffy potato dumplings.
Tips To Making The Best GF Gnocchi
- Choose the right potatoes: Use starchy potatoes like Russets or Yukon Golds, as they yield a lighter and fluffier texture.
- Cook the potatoes properly: Boil the potatoes with their skins on to prevent them from absorbing too much water. Once cooked, peel and rice them while they’re still warm to avoid lumps.
- Be mindful of the flour: Use just enough flour to bind the dough without making it too dense. Add the flour gradually and stop kneading as soon as the dough comes together.
- Don’t overwork the dough: Handling the dough too much can make the gnocchi tough. Gently fold and knead the dough until it’s just smooth and cohesive.
- Avoid Gaps In The Dough: I suggest pressing the dough gently as you roll it to make sure there are no holes. The dough should feel firm everywhere. Otherwise, when you cut it into pieces, they might not stick together well.
- Test for readiness: Before shaping the gnocchi, test a small piece of dough by cooking it in boiling water. If it falls apart, add a little more flour to the dough.
- Shape with care: Use a light touch when shaping the gnocchi to prevent them from becoming too dense. Roll the dough into ropes, then cut them into small pieces and gently press them with a fork or gnocchi board to create ridges.
- Cook them properly: Drop the gnocchi into boiling salted water and cook them until they float to the surface. Avoid overcrowding the pot to ensure even cooking.
- Sauce them generously: Gnocchi pairs well with a variety of sauces, from simple marinara to creamy alfredo. Toss them gently in your chosen sauce just before serving.
Storage and Rewarming
- Storage: If you have leftover cooked gnocchi, store them in an airtight container in the refrigerator. Make sure they’re cooled completely before sealing the container to prevent condensation and sogginess.
- Refrigeration: Cooked gnocchi can be stored in the refrigerator for up to 3-4 days. When you’re ready to enjoy them again, simply take out the desired amount from the container.
- Rewarming: To rewarm gnocchi, you have a few options:
- Microwave: Microwave on high in 30-second intervals, stirring in between, until heated through.
- Stovetop: Heat a skillet over medium heat and add a small amount of olive oil or butter. Once hot, add the gnocchi and cook, stirring occasionally, until heated through.
- Oven: Preheat your oven to around 350°F (175°C). Place the gnocchi in an oven-safe dish and cover it with foil. Bake for about 10-15 minutes, or until heated through
How To Freeze Your Gluten-Free Gnocchi
- Prepare the Gnocchi: Start by making your homemade gnocchi following the recipe. Once you’ve shaped the gnocchi, place them on a baking sheet lined with parchment paper or a silicone mat. Make sure they’re not touching each other to prevent them from sticking together.
- Flash Freeze: Place the baking sheet with the gnocchi in the freezer and let them freeze for about 1-2 hours, or until they’re firm to the touch. This process, known as flash freezing, prevents the gnocchi from clumping together and ensures they freeze individually.
- Transfer to Freezer Bags or Containers: Once the gnocchi are frozen solid, transfer them to freezer-safe bags or airtight containers. Label the bags or containers with the date and contents for easy identification later on.
- Store in the Freezer: Place the freezer bags or containers in the freezer and store them for up to 2-3 months.
- Cooking Frozen Gnocchi: When you’re ready to cook the frozen gnocchi, there’s no need to thaw them first. Simply drop them directly into boiling water and cook them for a few minutes, or until they float to the surface. Then, drain them and toss them with your favorite sauce before serving
Sauces To Pair With Your Gnocchi
Store-Bought Gnocchi Options:
While I love making gnocchi from scratch, if you prefer to buy it, here are some options I like:
- DeLallo Gluten Free Potato & Rice Mini Gnocchi
- Whole Foods Market, Cauliflower Gnocchi
- Gnocchi Potato, Product of Italy, Pasta Dumplings, Pasta di Patate
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Gluten-Free Gnocchi Recipe (3-Ingredient!)
You never have to miss out on your favorite classic Italian pillowy pasta with this easy gluten-free gnocchi recipe. Toss your gf gnocchi in a rich marinara sauce or creamy pesto pasta sauce. You can even make the gnocchi and freeze it for later!
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Servings: 6
Calories: 202kcal
Ingredients
- 2 pounds Russet or Yukon Gold Potatoes
- 250 grams Gluten Free All Purpose Flour (that contains xanthan gum) (2 cups)
- 1 Large Egg (plus one more as needed)
- 1 teaspoon Salt optional
Instructions
- Prepare Potatoes: Start by boiling potatoes until they're tender. Once cooked, allow them to cool for about 5-10 minutes, or until you can easily handle them. Peel them using your hands.
- Mash the potatoes with a potato ricer, fork, or box grater. Make sure there are no large chunks.
- Add Flour: Add the flour to a large bowl. Make a pit in the middle and add the beaten egg. Add the mashed potatoes, use your hands and mix the ingredients until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi dense.
- Shape the Gnocchi: Shape the dough into a square about 8 (eight) inches by 6 (six) inches. Place the dough on a floured surface, divide the dough into four smaller portions. Divide each portion into three equal portions. Roll each portion into a rope about 1/2 inch thick and about 10-12 (ten to twelve) inches long, then cut it into bite-sized pieces using a dough cutter or sharp knife.
- Create Ridges: Use a fork or gnocchi board to create ridges on each piece. This is completely optional but helps so that the sauce sticks to the gnocchi once cooked.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook them until they float to the surface, which usually takes about 3-5 minutes.Once my gnocchi is cooked I like to saute it in a bit of oil until the pieces are golden brown. Then, season with salt and pepper before covering it in my sauce of choice.
- Serve: Once the gnocchi float, remove them with a slotted spoon and transfer them to a serving dish. Toss them with your favorite sauce, such as marinara, pesto, or brown butter sage sauce, and enjoy!
Notes
The best way to measure gluten-free flour is using a scale or the “spoon & level” method. To measure with the spoon and level method, use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
I’ve made this recipe with King Arthur, Gluten-Free Measure for Measure Flour. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)
Nutrition
Serving: 1bowl | Calories: 202kcal | Carbohydrates: 39.2g | Protein: 5.5g | Fat: 1.7g | Saturated Fat: 0.5g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 158mg | Fiber: 0.8g | Sugar: 0.5g | Calcium: 12mg | Iron: 1mg
