Gluten-Free Gnocchi

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.

5 from 1 vote

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.

Prep Time30

Cook Time4

Total Time34

Course: Main Course

Cuisine: Italian

Keyword: gluten free pasta, gluten free potato recipe

Servings: servings

Calories: 379kcal

Author: Chandice Probst

Ingredients

1 lb Russet Potatoes
1/3 tsp Salt
1 cup Gluten-Free Flour

Instructions

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. The mash needs to be completely lump-free.
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.
Turn the dough out onto a lightly-floured surface and cut in 4 equal parts.
Roll each chunk into a long sausage shape with your hands. The sausage shape should be about ½ inch thick.
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.
To cook the gnocchi, simply boil them in salted water for about 2 to 4 minutes. And mix them with your favorite sauce.
Store uncooked gnocchi in an airtight container in the fridge for up to 3 days.

Notes

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.

Nutrition