Name: Gluten-Free Gnocchi
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Ingredients: 1 lb Russet Potatoes; 1/3 tsp Salt; 1 cup Gluten-Free Flour

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This fun, fluffy, Gluten-Free Gnocchi recipe is so easy and tasty you’ll be whipping up batches and batches of them. I love a good, authentic pasta recipe and this gnocchi recipe fits the bill every single time. It’s easy, quick, and a delight to make.

Seasoned gnocchi in a tan bowl with three basil leaves on top, the bowl is placed on a sage green cloth, more basil leaves are placed on the counter next to the bowl.

If you’ve never had gnocchi, you are in for a treat! These soft little pillows of deliciousness are like small Italian dumplings made with potatoes and flour. Anything you’ve ever dreamed of doing with your favorite pasta, you can do with these little delights. I love them, and I’m certain you’re going to love them too.

I have friends that won’t touch a recipe if there are too many ingredients. Well, this one has only three. You read that right! Just three ingredients and you have yourself an amazing batch of gnocchi ready to go in any dish. And they’re fun to make too.

You Only Need:

Russet potatoes – My favorite for most dishes like this one.
Salt – Because what’s a pasta dish without a little salt?
Gluten-free flour – This recipe is gluten free afterall, so use your favorite cup-for-cup flour.

Three ingredients in different size glass bowls on a marble countertop to make gluten free gnocchi: gluten free flour, salt, and russet potatoes, including text for each ingredient

That’s it! Just three simple ingredients and you’re on your way to your next yummy dinner. Or lunch or breakfast. Whenever your heart desires.

How to Make Gnocchi

Boil: Bring a pan of water to the boil and add the potatoes. Simmer for 15 minutes or until cooked through. Drain the potatoes and mash them using a potato masher. Make sure the mash is completely lump-free.

Cool: Leave the mashed potatoes to cool down for a few minutes then add them to a bowl together with salt and flour and knead until you get a smooth dough.

Cut: Turn the dough out onto a lightly-floured surface and cut in 4 equal parts.

Shape: Roll each chunk into a long sausage shape with your hands. The sausage shape should be about ½ inch thick.

Six images to demonstrate making gluten free gnocchi, 1 cut potatoes in a pot, gnocchi pasta dough rolled into a ball in a clear glass bowl, ball of pasta dough cut into 4 wedges, gnocchi pieces cut off a strip of dough on a wooden cutting board next to a knife, rolling gnocchi pieces on the tines of a for over a wooden cutting board, gnocchi pieces in a pot of water.

Chop each sausage into pieces, the size of the pieces should be around 1 inch.

Roll each piece along a gnocchi board or the tines of a fork using your thumb and place gnocchi on a baking sheet or large cutting board dusted with flour.

Boil: To cook the gnocchi, simply boil them in salted water for about 2 to 4 minutes. And mix them with your favorite sauce.

Storing Instructions

Store uncooked gnocchi in an airtight container in the fridge for up to 3 days. You can also freeze the uncooked gnocchi for up to three months. Just thaw them on the counter before you boil them and serve with your favorite sauce.

What Kind of Flour Should I Use?

Make sure you’re using a gluten-free flour blend. This means there will be various flours and starches combined to create something akin to glutinous wheat flour. That means simply using almond or rice flour alone won’t be enough and the recipe will be oddly grainy and may fall apart when you want it to stick together.

Not all gluten-free flour blends are created equal. There are some that work better for one recipe, while others work better in a different recipe. Don’t be disheartened. It took me a while to figure out which ones I liked best, but I’m here to help!

Uneasoned gluten free gnocchi in a tan bowl, the bowl is placed on a sage green cloth, basil leaves are placed on the counter next to the bowl.

Some of my favorites include: King Arthur Measure for Measure, Better Batter, or you can give my gluten-free flour blend a try. Fortunately, this gluten-free gnocchi is pretty forgiving, so I’m confident you will pull it off without a hitch.

Recipe Variations

I love to mix things up and try new things with a recipe. While I always recommend trying the original first so you know how the recipe is supposed to turn out, it’s fun to try a few of the variations below to get the perfect recipe.

Sweet potato – Switch out the russet potatoes for sweet potatoes for a different flavor and a fun color. Now, be warned that sweet potatoes have much more moisture, so you may need to adjust your flour level a bit to make sure your ghocchis are the right texture.
Soup – Drop these little dumplings into your favorite soup, creamy or brothy like chicken noodle. Just use gnocchis instead of noodles. You can’t go wrong!
Sauce – Serve these with your favorite alfredo, pesto or marinara sauce and all the veggies you can stand. Try this gluten-free spaghetti sauce with your gnocchi.

Seasoned gluten free gnocchi in a tan bowl with three basil leaves on top, the bowl is placed on a sage green cloth, more basil leaves are placed on the counter next to the bowl.

I hope you love this gluten-free gnocchi recipe as much as I do. This recipe is so tasty, soft, and fun to make and I can’t wait for you to try it.

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