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Learn how to make gluten-free gnocchi with just a few simple ingredients and a bit of prep. These soft and pillowy gluten-free gnocchi are an Italian dinner staple!
Gluten-Free Gnocchi Recipe
Making gluten-free gnocchi is easier than you think! It all starts with baked russet potatoes that are riced, then combined with eggs, a few alternative gluten-free flours, and xanthan gum to form the dough. With a fork and a bit of finesse, you’ll have gnocchi that look like they came straight from Italy.
This easy-to-follow gluten-free gnocchi recipe includes detailed technique notes and tips along with step-by-step photos to guide you to perfect pillowy bites.
Why Is Gnocchi Not Gluten-Free?
Even though gnocchi’s main ingredient is potatoes, wheat flour is used in traditional gnocchi recipes as a binder. For our gluten-free gnocchi recipe, we use a combination of gluten-free rice flour and tapioca flour. These two gluten-free flours are a good flour substitute for making gnocchi.
Ingredients for Gluten-Free Gnocchi
- Russet Potatoes: You’ll need 2 pounds or about 4 medium potatoes.
- Coarse 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: Makes these gnocchi chewy!
- Tapioca Flour: Helps bind the dough.
- Xanthan Gum: Makes the dough flexible.
How to Make Gluten-Free Gnocchi
- Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle with the coarse salt. (photo 1)
- Scrub the potatoes thoroughly and prick them with a fork. (photo 2)
- Place on the baking sheet and bake for 50 to 60 minutes, then let cool slightly. (photo 3)
- When the potatoes are cool enough to handle, peel them. (photo 4)
- Pass them through a potato ricer or food mill into a large bowl. (photo 5)
- Add the egg, egg yolk, salt, and nutmeg to the potatoes. (photo 6)
- In a separate bowl, whisk together the rice flour, tapioca flour, and xanthan gum. (photo 7)
- 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. (photo 8)
- Divide the dough into 4 equal pieces, then roll each piece of dough into a log about 1-inch thick. (photo 9)
- 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. (photo 10)
- 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. (photo 11)
- Drain the gnocchi and toss them with your favorite sauce. Serve immediately. (photo 12)
Tips for Making the Best Gluten-Free Gnocchi
- 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 gnocchi dough should be slightly sticky, but not so sticky that it’s difficult to handle.
Can I Prepare the Gnocchi Dough in Advance?
Yes, you can prepare the gluten-free gnocchi dough and refrigerate it for a day. Bring it to room temperature before shaping and cooking.
Why Do I Need to Cool the Mashed Potatoes Before Adding Flour?
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.
Can I Use a Different Type of Potato?
While russet potatoes are recommended for making gnocchi due to their high starch content and fluffy texture, you can experiment with other types, though the texture may vary.
How Do I Make Gnocchi Without Xanthan Gum?
To make gnocchi without xanthan gum, you can substitute it with alternatives like tapioca flour or cornstarch. These substitutes also help with binding the ingredients and providing a similar texture. While xanthan gum is useful for mimicking the elasticity and texture of gluten in gluten-free recipes, using tapioca flour or cornstarch will still yield delicious gnocchi, though the texture may be slightly different.
Is it Necessary to Bake the Potatoes? Can I Boil Them Instead?
Baking is preferred to avoid excess moisture. Boiling can make the potatoes waterlogged, requiring more flour that potentially leads to denser gnocchi.
How Can I Tell When the Gnocchi is Perfectly Cooked?
Gnocchi is done when it floats to the surface of the boiling water, usually within 3 minutes.
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.
How to Store Gluten-Free Gnocchi
Store gluten-free gnocchi in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
Gluten-Free Potato Gnocchi
If you’ve missed these pillowy potato dumplings since going gluten-free, you’re sure to love this gluten-free gnocchi recipe! This recipe makes perfectly fluffy and delectably chewy gnocchi.
More Gluten-Free Dinner Recipes to Try!
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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 gnocchi dough should be slightly sticky, but not so sticky that it’s difficult to handle.
- While russet potatoes are recommended for making gnocchi due to their high starch content and fluffy texture, you can experiment with other types, though the texture may vary.
- To make gnocchi without xanthan gum, you can substitute it with alternatives like tapioca flour or cornstarch. These substitutes also help with binding the ingredients and providing a similar texture.
- 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.
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.