Gluten-Free Gnocchi Recipe (3-Ingredient!)

gluten free gnocchi on a parchment lined wooden board with a gnocchi board

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!

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: Gluten-Free, Italian

Prep Time: 1

Cook Time: 5

Boil Potatoes: 25

Total Time: 1 30

Servings:

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.
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