Gluten-Free Gnocchi
Updated
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 turn out rich and chewy every time!
“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.”
– Diana
Easy Gluten-Free Gnocchi Recipe
Unfortunately for me, in most potato gnocchi recipes, wheat flour is used as a binder. Given that I follow a gluten-free diet and wheat flour is not an option, I have missed gnocchi greatly! So to make my own 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 and should be available at your neighborhood grocery store.
Things I Learned While Testing
- Russet potatoes are the best. They are high in starch which is essential to producing fluffy gnocchi.
- Baking the potatoes is preferred. This helps avoid excess moisture, which can happen if you boil them. Too much moisture means you’ll need to add more flour, and that can make the gnocchi turn out dense instead of light and pillowy.
- Prick the potatoes with a fork and bake on a layer of salt. This helps them release moisture while cooking, and the salt absorbs any moisture that is released.
- Lightly flour the surface area. This will prevent the gnocchi from sticking together.
- Cool the potatoes. Cooling helps firm them up, making the dough easier to handle and preventing the flour from absorbing too much moisture, which can lead to gummy gnocchi.
Gluten-Free Gnocchi Recipe
Ingredients
- 2 tbsp rock salt, or coarse sea salt/kosher salt
- 2 lbs. russet potatoes, unpeeled
- 1 large egg
- 1 large egg yolk
- 2 tsp kosher salt, or sea salt
- 1 pinch nutmeg
- 1 cup rice flour, plus more as needed
- ¼ cup tapioca flour
- ¼ tsp xanthan gum
Instructions
- Preheat oven to 400°F (200°C). 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 tbsp 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten Free Gnocchi Step by Step
Gather the ingredients:
- Russet potatoes: You’ll need 2 pounds or about 4 medium potatoes.
- 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: Mimics the elasticity and texture of gluten; however, tapioca flour or cornstarch also works, though the texture may be slightly different.
Get the oven going and prepare a baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Sprinkle 2 tbsp (38g) coarse salt over the parchment paper and set aside.
Bake the potatoes: Scrub 2 lbs. (907g) of russet potatoes thoroughly and prick them several times with a fork. Place them on the prepared baking sheet and bake for 50 to 60 minutes, or until the potatoes are tender and easily pierced with a fork. Let them cool slightly.
Peel and rice: When the potatoes have cooled enough to handle, peel them and pass them through a potato ricer or food mill into a large bowl.
Add the eggs and seasonings: Add 1 large egg, 1 large egg yolk, 2 tsp (9g) kosher salt, and a pinch nutmeg.
Combine the dry ingredients: In a separate bowl, whisk 1 cup (160g) rice flour, ¼ cup (30g) tapioca flour, and ¼ tsp (1g) xanthan gum.
Add dry ingredients to the potatoes: Gradually add the flour mixture to the potatoes, and stir until a dough forms. If the dough is too sticky, add a little more flour, 1 tbsp at a time. The dough should be slightly sticky, but not so sticky that it’s difficult to handle.
Divide the dough: Divide the dough into 4 equal pieces.
Roll and cut: On a lightly floured surface, roll each piece of dough into a log about 1 inch thick. Use a sharp knife and cut the logs into 1-inch pieces.
Roll each piece of gnocchi over the tines of a fork to create the classic ridged shape, or shape as desired.
Cook the gnocchi: Over high heat, bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook for 2 to 3 minutes, or until they rise to the surface and are cooked through. Cook them in batches to avoid overcrowding in the pot.
Drain, toss with sauce, and serve: Drain the gnocchi and toss them with your favorite sauce. Serve immediately. Enjoy!
Storage Instructions
If you want to get a head start, you can prepare the gnocchi dough and refrigerate it for up to a day. Bring it to room temperature before shaping and cooking.
Store gluten-free gnocchi in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
Thaw frozen gnocchi in the fridge overnight, toss with your favorite sauce, and reheat over the stove until the gnocchi and the sauce are warmed through. Or, you can reheat from frozen, though it will take a few minutes longer.
Serving Suggestions
I love gnocchi so much that I just pan-fry them with a touch of garlic and olive oil and devour them as is. But they do taste great tossed in sauce, too. The easiest go-to for gnocchi is tomato or marinara sauce which you can easily pick up at the grocery store if you don’t have time to prepare your own.
When I have time, I like to roast garlic and Roma tomatoes and then puree them into a thick, creamy sauce that I ladle over the cooked gnocchi. Or, I’ll whip up a vegan vodka sauce or a tried and true gluten-free spaghetti sauce to toss the gnocchi in. A side of gluten-free garlic bread and a batch of dairy-free Caesar dressing to toss with some greens make it a complete meal.
More Delicious Pasta Recipes To Devour
- Almond Flour Pasta features almond flour as the base, which cooks al dente perfectly and holds up well with sauces and toppings.
- This Homemade Gluten Free Pasta uses simple techniques that produce soft and silky noodles that cook to perfection and taste amazing.
- These Gluten Free Egg Noodles are delightfully chewy, delicious, and easy to make.
Can’t eat eggs…is there anything to replace the eggs? Any suggestions?
Hi Alan, You can try JUST Egg or Bob’s Red Mill Egg Replacer.
I like to just fry them and eat them plain with salt and pepper
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.