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This 3-ingredient, Gluten Free Gnocchi is SO easy – and who doesn’t love these pillowy, soft Italian potato dumplings? My homemade gluten free gnocchi recipe only uses potatoes, gluten free flour and egg yolk for an easy alternative to pasta. You can even batch cook and freeze it for later!
Notes On This Gluten Free Gnocchi Recipe
- No More Missing Out! Being gluten free shouldn’t mean missing out (as supermarket gnocchi often contains wheat flour) so my easy recipe means you don’t have to! You only need 3 ingredients for this gluten free gnocchi recipe and they are super fun to shape – great for making with kids or a relaxing night in!
- Top Tip: Always bake the potatoes – it may be quicker to steam or boil them, but it makes them quite watery. If you’re short on time you can speed things up by using my Air Fryer Jacket Potatoes method instead of the oven!
- How do I serve gnocchi? You can boil, bake, pan fry or even air fry gnocchi, it’s so versatile! Serve with a tomato marinara sauce, as a creamy gnocchi dish, in a gnocchi bake or in place of pasta to make gnocchi bolognese.
- Updated for 2025: Readers have been loving this recipe since 2021, but I’ve updated it for October 2025 with fresh new photos, step-by-step images, different cooking methods and a detailed FAQ to answer all your questions!
Table of Contents
- Notes On This Gluten Free Gnocchi Recipe
- Don’t just take my word for it…
- Ingredients and Substitutions
- How to Make Gluten Free Gnocchi
- Storing and Freezing Instructions
- How to Cook Gluten Free Gnocchi
- Frequently Asked Questions
- Gluten Free Gnocchi Recipe Recipe
- Ways To Serve Gluten Free Gnocchi
- More Gluten Free Pasta Recipes
Don’t just take my word for it…
Jayne left ⭐️⭐️⭐️⭐️⭐️ and said: “Gosh, I have never attempted gnocchi before, let alone gluten-free, but it turned out amazing and so much better than shop bought!“
Ingredients and Substitutions
You only need three simple ingredients to make this potato gnocchi dough:
- Potatoes: The best potatoes for gnocchi are floury potatoes like King Edward or Maris Piper in the UK, or Russet or Yukon Gold potatoes in the US.
- Eggs: This recipe uses two egg yolks – but don’t throw away the whites as you can use them to make some meringues or add them to an omelette or frittata. For an egg-free gluten-free gnocchi, see my FAQs.
- Gluten Free Flour: Any supermarket blend of plain or all purpose gluten free flour should work, I usually use FREEE. You want a flour blend, not a single flour, ideally.
How to Make Gluten Free Gnocchi
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free gnocchi recipe is to make.
Storing and Freezing Instructions
TO STORE: You have two options here. 1, Make the gnocchi dough, wrap it in clingfilm and keep in the fridge until you’re ready to use it. Or 2, shape the gnocchi, place in a tub and then keep in the fridge before cooking. Either will keep for 2-3 days!
TO FREEZE: To stop the gnocchi sticking together, I freeze them laid out on a board or tray, then decant into a bag or tub once frozen. You can cook the gnocchi from frozen, they just take a couple of minutes longer than from chilled.
How to Cook Gluten Free Gnocchi
I usually boil my gluten free gnocchi as it only takes a couple of minutes, but you can cook it in a number of ways:
- Boil your gnocchi in salted water: Once the dumplings rise to the top (usually 3-4 minutes), scoop them out with a slotted spoon. They’re ready for eating!
- Air fryer gnocchi: Spray the air fryer basket with oil, add the gnocchi and air fry at 200C (392F) for 15-20 minutes, turning half way. For full instructions and tips, follow my gluten free crispy air fryer gnocchi recipe.
- Baked gnocchi: Lay the gnocchi on a lined baking sheet and bake in a preheated oven at 200 C / Fan 180C / Gas Mark 6 for around 20 minutes until golden and crispy.
- Pan fried gnocchi: Fry your gnocchi in a little olive oil or butter for 5 minutes-or-so until crispy and golden, before adding your sauce of choice, or just a simple butter.
Frequently Asked Questions
Since publishing this recipe back in 2021 I’ve had a few questions about this gnocchi recipe, so I’ve tried to answer these in more detail here to help anyone else wondering!
The egg yolks in this gnocchi recipe act as a binder. In some regions, gnocchi is made using just potato and flour – so an egg free, vegan gnocchi is possible! To make egg free, gluten free gnocchi, I would add 0.5 tsp xanthan gum to your gluten free flour mix to act as a binder, replacing the need to use any egg yolks.
I always make extra of this gluten free gnocchi for the freezer, and I’d recommend cooking them straight from frozen. To start with, freeze the gnocchi on a baking sheet and then transfer to a tub or bag once frozen, so they don’t stick together.
To cook gnocchi from frozen, simply add your chosen quantity straight to boiling water. As with fresh gnocchi, as soon as they float they are done. Keep an eye on them, as letting them overcook will lead to issues such as gumminess or falling apart. Remove with a slotted spoon and serve once cooked.
Yes, you can cook your gluten free gnocchi in multiple ways! For air fryer, I recommend following my air fryer gnocchi recipe which gives a delicious crispy coating, and a fluffy inside. For pan frying, this will also yield a much crispier outside, and a soft and fluffy inside. I have further alternative cooking instructions above – and you do not need to boil the gnocchi before air frying or pan frying.
I don’t like to add unnecessary ingredients if I don’t need to, and I’ve found this gluten free gnocchi recipe does not need xanthan gum. My gluten free flour blend doesn’t contain xanthan gum, and I don’t add any extra. The only time I might recommend this, is using a tiny bit (around 0.5 tsp) to replace using egg yolks.
You can, but I don’t recommend it! It’s 1000% worth taking the time to bake the potatoes, as this will remove excess moisture. Using boiled potatoes can lead to them taking on too much water and going mushy. And mushy gnocchi is not what we want at all!
You can microwave them but if you want a quicker method than baking, I’d recommend following my air fryer jacket potato recipe. The oven baking is what helps dry the potato out, so you don’t get mushy gnocchi.
Gluten Free Gnocchi Recipe
Equipment
Ingredients
- 1 kg floury potatoes, (Use Maris Piper or King Edward potatoes in the UK; Russet or Yukon Golds in the US.)
- 200 g plain gluten free flour, (I use FREEE by Doves Farm, but any plain supermarket blend will work)
- 2 egg yolks
- Salt and Pepper
Instructions
- First you need to cook the potatoes. Pre-heat the oven to 180'C / Fan 160'C / Gas Mark 4. Place the potatoes on a baking tray and cook for 1 hour – 1 hour 30 mins until the potatoes are cooked through.
- Remove from the oven and cut in half. Allow to cool slightly until you can handle them, and then scoop the flesh of the potatoes out into a pan. Discard the skins (or air fry them with oil for a tasty snack!)
- Season the potato with salt and pepper. Mash using a potato masher, food processor or potato ricer. You want to ensure there are no lumps.
- Once mashed, leave the potato in the bowl to cool to room temperature. This is important, as using hot potato may scramble the egg yolks, and we don't want that!
- When the potatoes are cool, add the egg yolks and mix with a wooden spoon until combined. Sieve in the gluten free flour and mix until it comes together to form a smooth dough.
- Flour your work surface with some gluten free flour then turn the dough out onto it. Knead into a smooth ball and then divide into quarters.
- Taking one quarter, roll it out using your hands into a long sausage shape, approximately an inch (2.5cm) wide. Use a sharp knife to cut the dough into 1-inch long pieces.
- You can either leave the gnocchi like these, or for a more traditional shape, take each piece and use your thumb to gently press a dimple into the middle. Then, gently roll the dough over a gnocchi board. Alternatively, roll it over the back of a fork so that it slightly curls in on itself and has ridges across it.
- When all of your dough is shaped, lay the pieces out on baking paper so they are not touching and chill in the fridge for at least 30 minutes before cooking.
To cook your gluten free gnocchi on the hob:
- Bring a large pan of salted water to the boil, and when bubbling vigorously, add the gnocchi dumplings.
- Replace the lid on the pan and bring back to the boil. As soon as the gnocchi float to the top (approx 2-3 minutes) remove them using a slotted spoon. They are ready! Coat with the sauce of your choice and eat – or see the notes above this recipe card for alternative cooking methods.
Video
Notes
- Alternative Cooking Methods: Did you know you can cook gnocchi in the air fryer, bake it, or even fry it? All of these methods produce different textures – have fun an experiment with it!
- Short On Time? Don’t boil or steam the potatoes to save time or you’ll make them too mushy. Use my air fryer jacket potatoes method to save time!
- Freezing and Storing: The gnocchi dough, or uncooked gnocchi, can both be stored in the fridge for up to 3 days. I recommend wrapping the dough in clingfilm, or popping the gnocchi dumplings in a tub. You can also freeze them – see my post below for some top tips to stop them sticking together!
Nutrition
Ways To Serve Gluten Free Gnocchi
If you want some easy recipes using gluten free gnocchi, I have plenty of inspiration on my website and in my cookbook. We love gnocchi in this household and make it all the time!
- Gluten Free Pesto
- Gnocchi alla Norma (Delicious Gluten Free Meals, page 122)
- Creamy Gnocchi with Bacon
- Sausage Gnocchi Bake
- Butter, Sage and Pancetta Gnocchi (Delicious Gluten Free Meals, page 54)
- Blue Cheese and Mushroom Gnocchi
- Gnocchi Cacio e Pepe
- Gnocchi Bolognese
- Gluten Free Marinara Sauce
- Bacon and Brie Gnocchi Bake (Delicious Gluten Free Meals, page 118)
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More Gluten Free Pasta Recipes
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