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Making homemade Gluten Free Gnocchi is such a simple thing to do – and it’s a great way to save money! Made from just 3 ingredients, homemade gnocchi are a small potato dumplings which are delicious with any kind of sauce. And 100% gluten free!
Making your own gluten free gnocchi is actually surprisingly easy and a really fun project.
If you want something you can become absorbed in – with a delicious meal at the end – then this easy potato gnocchi recipe is for you.
I love gnocchi with a really simple sauce as a gluten free pasta alternative, something like a spicy arrabbiata, or a creamy lemon and garlic sauce.
It’s super quick to cook once made and you can store it in the fridge or freezer ready for when you’re in need of a tasty midweek meal.
Is gnocchi gluten free?
More often than not, shop-bought gnocchi is made using wheat flour so it is not gluten free.
Some brands are accidentally gluten free (such as the Asda chilled gnocchi) and you can buy free from gnocchi which is certified gluten free.
However, it is much cheaper to make your own gluten free gnocchi at home. Plus it’s perfect for batch cooking as you can even freeze it.
Ingredients
You only need three ingredients to make this easy gluten free 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.
- Gluten Free Flour: I always use a plain gluten free flour blend, rather than a single flour. Any supermarket blend of plain or all purpose gluten free flour should work.
I also add some salt and pepper to season these little potato dumplings, though of course you’ll be smothering them in sauce or butter anyway!
Some people season their gnocchi with nutmeg but I like to keep them plain so they go with everything.
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.
Cook the potatoes
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 – they’re lovely drizzled with olive oil and baked a second time until crisp!
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.
To make the gnocchi dough
When the mashed 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.
To shape the gnocchi:
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 the back of a fork so that it slightly curls in on itself and has ridges across it.
You can also use a gnocchi board for this but if you don’t have one, a fork works just as well.
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:
Bring a pan of salted water to the boil, and when bubbling, add the gnocchi pieces.
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 – see above left photo) remove them using a slotted spoon and adding to your chosen sauce.
Serving Suggestions
Not sure what to do with the gluten free gnocchi you’ve made? Here are some ideas for recipes I love using homemade gluten free gnocchi dumplings:
- Spoon homemade gluten free pesto over your gnocchi and mix together for a really simple dinner idea.
- Make my gluten free blue cheese and mushroom gnocchi bake for a dinner that screams pure comfort food.
- Throw together my 10-Minute Creamy Gnocchi recipe with spinach and bacon. It’s my go-to when I’m short on time and energy!
- Serve up a gnocchi bolognese by mixing your gnocchi with my homemade gluten free bolognese sauce. It’s a great variation on spaghetti and perfect with garlic bread.
- Mix your gluten free gnocchi with a cheese sauce for a variation on a gluten free mac and cheese. Top with cheese and grill for an extra treat.
I also have some great gluten free gnocchi recipes in my book, Delicious Gluten Free Meals, including:
- Butter, Sage and Pancetta Gnocchi (page 54)
- Gnocchi alla Norma (page 122)
- Bacon and Brie Gnocchi Bake (page 118)
Storing and Freezing
The best thing about making your own gluten free gnocchi is that you can make a big batch and then freeze it.
I tend to lay my gnocchi out on a baking sheet lined with baking paper, so they’re not touching, then freeze them like that.
As soon as they’re frozen you can transfer them to a tub or bag – this just stops them freezing in one big solid lump!
Then, when you want to cook your gnocchi, simply defrost and cook as normal from chilled.
You can also make the gnocchi dumplings ahead of time and keep them in the fridge for up to 3 days before cooking them.
More gluten free pasta recipes
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Gnocchi
Ingredients
- 1 kg floury potatoes, Maris Piper or King Edward work best
- 200 g plain gluten free flour
- 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 – they’re lovely drizzled with olive oil and baked a second time until crisp!
- 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.
- 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 the back of a fork (see video in blog post above or below) 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:
- Bring a pan of salted water to the boil, and when bubbling, add the gnocchi pieces.
- 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.
- Coat with the sauce of your choice and eat!
Video
Notes
- Recipe Help: Scroll down to the FAQ section below this recipe card for tips on picking the best potatoes and gluten free flour for making gnocchi.
- Freezing and Storing: Check out the blog post above this recipe card for storage instructions and how to freeze this gluten free gnocchi.
- Serving Suggestions: I’ve got lots of delicious recipe suggestions above for how to serve your gluten free gnocchi once cooked.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Gnocchi!
Nutrition
Frequently Asked Questions
Here are some FAQs about this gluten free gnocchi recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I tend to use floury potatoes to make gnocchi, like King Edward or Maris Pipers, as they give a much nicer consistency. If you use anything too waxy it might not create the right texture. You want something that mashes up nicely and doesn’t get to wet and sticky.
You’ll need a plain gluten free flour (or all purpose gluten free flour) such as FREEE or a supermarket own mix. Any plain or all purpose gluten free flour blend will work well. The flour blend I use is usually a mixture of rice and potato flour.
You can also use rice or potato flour for dusting if you prefer, but I just use more of the plain gluten free flour blend.
Yes – this recipe only uses potatoes, eggs and flour so it is completely gluten free and dairy free gnocchi. Just ensure you cook it in a gluten free and dairy free sauce to serve. Due to the reliance of eggs in this recipe, it is not egg-free or vegan.
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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Can I make this without eggs? I have an egg allergy. The gnocchi recipe I normally use doesn’t call for eggs but just flour, potato, and salt. I’m going off gluten so I can’t use the recipe anymore.
I haven’t tried it without eggs but if you do please let me know how you get on!
Thanks for sharing this recipe. I’m excited to try it! Does your GF flour blend have xanthan gum in it?