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Gnocchi is one of those luxurious foods I have missed the most since going gluten-free. But I don’t have to miss out anymore with this gluten-free gnocchi recipe. With a fork and a bit of finesse, I have learned how to make soft and pillowy gnocchi that look just like they came straight from Italy! They’re made with just a few simple ingredients, and they turn out rich and chewy every time! I love to serve mine with my favorite homemade tomato sauce!
Gluten-Free Gnocchi Recipe
Even in potato gnocchi recipes, wheat flour is used as a binder. For my gluten-free gnocchi recipe, I used a combination of gluten-free rice flour and tapioca flour. These two gluten-free flours are a good wheat flour substitute for making gnocchi.
Ingredients
- Russet Potatoes: You’ll need 2 pounds or about 4 medium potatoes. You can experiment with other types of potatoes, though the texture may vary.
- Rock Salt: Flavors the potatoes as they cook.
- Eggs: A whole egg, plus an egg yolk, adds richness to the dough.
- Kosher Salt: Enhances the natural flavor of the gnocchi.
- Nutmeg: Adds a touch of balancing warmth.
- Rice Flour: Contributes to a chewy texture.
- Tapioca Flour: Helps bind the dough.
- Xanthan Gum: Mimicks the elasticity and texture of gluten; however, tapioca flour or cornstarch also work, though the texture may be slightly different.
Tips And Notes
- Russet potatoes, which are high in starch, are essential to producing fluffy gnocchi.
- Prick the potatoes with a fork to help them release moisture while cooking. Baking them on a layer of salt also helps absorb any additional moisture.
- The baked potatoes are ready when they’re tender, but not mushy.
- The dough should be slightly sticky, but not so sticky that it’s difficult to handle.
- You can prepare the dough and refrigerate it for up to a day. Bring it to room temperature before shaping and cooking.
Can I Boil The Potatoes Instead Of Baking Them?
Baking is preferred to avoid excess moisture. Boiling can make the potatoes waterlogged, requiring more flour that potentially leads to denser gnocchi.
Do I Have To Cool The Potatoes?
Cooling helps firm up the potatoes, making the dough easier to handle and preventing the flour from absorbing too much moisture, which can lead to gummy gnocchi.
How Do I Prevent the Gnocchi from Sticking Together?
Lightly flour the surface where you roll and cut the gnocchi. Also, cook them in batches to avoid overcrowding in the pot.
Storage Instructions
Store gluten-free gnocchi in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
More Gluten-Free Dinner Recipes to Try!
Gluten-Free Gnocchi Recipe
Ingredients
- 2 tablespoons rock salt, or coarse sea salt/kosher salt
- 2 pounds russet potatoes, unpeeled
- 1 large egg
- 1 large egg yolk
- 2 teaspoons kosher salt, or sea salt
- 1 pinch nutmeg
- 1 cup rice flour, plus more as needed
- ¼ cup tapioca flour
- ¼ teaspoon xanthan gum
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle with the coarse salt. Set aside.
- Scrub the potatoes thoroughly and prick them with a fork. Place on the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let the potatoes cool slightly.
- When the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.
- Add the egg, egg yolk, kosher salt, and nutmeg to the potatoes.
- In a separate bowl, whisk together the rice flour, tapioca flour, and xanthan gum.
- Gradually add the flour mixture to the potatoes, stirring until a dough forms.
- If the dough is too sticky, add a little more flour 1 tablespoon at a time.
- Divide the dough into 4 equal pieces.
- On a lightly floured surface, roll each piece of dough into a log about 1-inch thick.
- Using a sharp knife, cut the logs into 1-inch pieces.
- Roll each gnocchi piece over the tines of a fork to create a classic ridged shape or shape as desired.
- Bring a large pot of salted water to a boil over high heat. Carefully drop the gnocchi into the boiling water. Cook for 2 to 3 minutes, or until they rise to the surface and are cooked through.
- Drain the gnocchi and toss them with your favorite sauce. Serve immediately.
Notes
- Russet potatoes, which are high in starch, are essential to producing fluffy gnocchi.
- Prick the potatoes with a fork to help them release moisture while cooking. Baking them on a layer of salt also helps absorb any additional moisture.
- The baked potatoes are ready when they’re tender, but not mushy.
- The dough should be slightly sticky, but not so sticky that it’s difficult to handle.
- You can prepare the dough and refrigerate it for up to a day. Bring it to room temperature before shaping and cooking.
- To store: Store gluten-free gnocchi in an airtight container in the refrigerator for up to 3 days.
- To freeze: The gluten-free gnocchi can be frozen for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Gnocchi Step-by-Step
Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of coarse salt. Set aside.
Scrub 2 pounds of russet potatoes thoroughly and prick them with a fork. Place on the prepared baking sheet. Bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let the potatoes cool slightly.
When the potatoes are cool enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.
Add the 1 large egg, 1 large egg yolk, 2 teaspoons of kosher salt, and 1 pinch of nutmeg to the potatoes.
In a separate bowl, whisk together 1 cup of rice flour, ¼ cup of tapioca flour, and ¼ teaspoon of xanthan gum.
Gradually add the flour mixture to the potatoes, stirring until a dough forms. If the dough is too sticky, add a little more flour 1 tablespoon at a time.
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece of dough into a log about 1-inch thick. Using a sharp knife, cut the logs into 1-inch pieces.
Roll each gnocchi piece over the tines of a fork to create a classic ridged shape or shape as desired.
Bring a large pot of salted water to a boil over high heat. Carefully drop the gnocchi into the boiling water. Cook for 2 to 3 minutes, or until they rise to the surface and are cooked through.
Drain the gnocchi and toss them with your favorite sauce. Serve immediately.
I made this recipe as written and it turned out perfectly. I made a plant based mushroom and asparagus sauce to serve over them. The dinner was delicious. Thank you for sharing this.