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You won’t believe how easy this Gluten Free Gnocchi recipe is! And who doesn’t love these pillowy, soft Italian potato dumplings? Making your own homemade gluten free gnocchi is so simple, only needs 3 ingredients, and a great money-saver too.
What you need to know at-a-glance:
- Why choose THIS gluten free gnocchi recipe? You only need 3 ingredients for pillowy perfection, they’re SUPER fun to shape, and making your own is so much cheaper than buying free from gnocchi. They even freeze really well!
- 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!
- Potato of choice: In the UK, opt for floury potatoes like King Edwards or Maris Piper. In the US, opt for Russet potatoes or Yukon Golds.
- How do I serve gnocchi? You can boil, bake or even air fry your gnocchi depending on the recipe! Serve with a marinara sauce, as creamy gnocchi, in a gnocchi bake or in place of pasta to make gnocchi bolognese.
If you’ve never had homemade gluten free gnocchi before then prepare to meet your new favourite kind of gluten free pasta!
Despite being made from potato, most supermarket gnocchi is not gluten free as it uses wheat flour. And buying the free from gnocchi brands can get expensive.
So why not make your own homemade potato gnocchi? It’s simple, it’s cheap, and you can even make a big batch and freeze it ready for when you’ve got a carb craving.
Have it with your favourite pasta sauce like an arrabbiata, marinara sauce, bolognese sauce, or even a creamy cheese sauce. It only takes 3-5 minutes to cook – quicker than pasta!
Table of Contents
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
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: Any supermarket blend of plain or all purpose gluten free flour should work, I usually use FREEE.
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.
First, cook the potatoes by baking them in a hot oven. This is essential – if you steam or boil the potatoes, they will hold too much water and you’ll have mushy gnocchi!
Use my air fryer jacket potatoes method if you want to speed things up, but in the oven they’ll need about 1 hour – 1.5 hours, depending on size, at 180C (Gas Mark 4, 356F).
Once the potatoes have baked and cooled so you can handle them, scoop out the flesh into a pan and season well with salt and pepper.
Mash the potatoes using a potato masher, food processor or potato ricer – or by pressing the potatoes through a sieve. You want to ensure there are no lumps.
Once mashed, leave the potato in the bowl to cool to room temperature. Once cool, add the egg yolks and mix into the potatoes. Then sift in the flour and mix into a dough.
Flour your work surface with some gluten free flour then turn the gnocchi 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 approx 1-inch long pieces.
Shape the potato dumplings by rolling the pieces on a gnocchi board (or the back of a fork) to create that classic gnocchi shape!
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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 – 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 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:
- 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 below this recipe card for alternative cooking methods.
Video
Notes
- Serving Suggestions: You can pair this easy gnocchi with any of your favourite pasta sauces. I also have some suggestions in the post above.
- 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 – I’ve outlined them in more detail below this recipe card.
- 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 above for some top tips to stop them sticking together!
- Step-by-Step Photos: If you prefer a visual aid, I have photos illustrating each step in the post above, and a video tutorial in this recipe card. This recipe is also in my book, Delicious Gluten Free Meals.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment telling everyone why you love this Gluten Free Gnocchi! It really helps support my blog, thank you xx
Nutrition
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, 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 Fry your gnocchi. Spray the air fryer basket with oil, add the gnocchi and air fry at 200C (392F) for 15-20 minutes, turning half way. They should go crispy and golden.
- Bake your 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.
- Fry your 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.
Serving Suggestions
If you want some easy recipes using gluten free gnocchi, try it with any of the following:
- Gluten Free Pesto
- Gnocchi alla Norma (Delicious Gluten Free Meals, page 122)
- Creamy Gnocchi with Bacon
- Butter, Sage and Pancetta Gnocchi (Delicious Gluten Free Meals, page 54)
- Blue Cheese and Mushroom Gnocchi
- Gnocchi Bolognese
- Gluten Free Marinara Sauce
- Bacon and Brie Gnocchi Bake (Delicious Gluten Free Meals, page 118)
More Gluten Free Pasta Recipes
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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?
Thanks for this recipe – I’m very excited to try it! Is it essential to bake the potatoes or can they be microbes to cook them and get the same outcome? Thank youuuuu x
Sorry, I meant microwaved! Should have read the comment before posting it 🤦♀️
This should work – but baking in a dry oven is better for making sure the potatoes don’t hold too much moisture. You can air fry them too!
Do you have a copy of this recipe in U.S.A. terms instead of metric? Also, I don’t recognize the kind of potatoes you recommend. I’ve been looking for a gluten-free recipe for gnocci for a long time. Thank you.
Hi Eileen, sorry for the late reply – the recipe card has conversions if you click ‘US Customary’. I recommend Russet or Yukon Gold potatoes in the US xx
Thanks for sharing this amazing article! Must checkshowbizztoday.com.
Gosh, I have never attempted gnocchi before, let alone gluten-free, but it turned out amazing and so much better than shop bought! Teamed it with homemade pesto, spinach and some leftover chicken. Didn’t have any cream but used a carton of coconut cream I had in the cupboard and voile! Not a scrap left! Thank you Sarah.
I’m so pleased you enjoyed it Jayne, that sounds delicious!!
If you love this recipe as much as I do, please consider leaving a rating and a little review to let everyone know? Thank you so much xx