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Home » Meal Type » Entree

Published: Nov 5, 2020 · by Laurel Perry · About 4 minutes to read this article. · This post may contain affiliate links

Gluten Free Gnocchi

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Gluten Free Gnocchi that are light airy pillowy dumplings made with just 5 ingredients. Perfect with your favorite sauce. Vegan too!

Gluten Free Gnocchi served with tomato sauce and vegan cheese.

These Gluten Free Gnocchi are INCREDIBLE! Perfectly cooked light and fluffy dumplings that you, yes YOU, can make from the comfort of your home.

Reasons to love this recipe:

  • All the goodness of traditional gnocchi but gluten free AND vegan!
  • You can save half (or all) of the recipe and cook from frozen anytime.
  • Pair them with your favorite store-bought sauce for a quicker meal!
  • They’re made with just 5 ingredients.

Shaped Gluten Free Gnocchi on a grey surface.

Ingredients and substitutions:

  • Russet potatoes – no subs here! We need to use russet potatoes to create the correct texture. Other potatoes varieties are too waxy. We need starchy russets.
  • Bob’s Red Mill Gluten Free 1 to 1 Baking Flour – we tested this recipe with this flour exclusively. Other blends may work, but we can’t guarantee the same results.
  • Potato Starch – likely any starch will work here like arrowroot starch, corn starch, or cassava flour.
  • Salt – to bring out flavor.
  • Olive oil – adds the best flavor to this recipe, but any other oil that is liquid at room temp should work.

How to make gluten free gnocchi:

Cook the potato: Pierce each potato a few times to let steam escape while cooking. Bake for 45-60 minutes until a fork easily pierces each potato to the center. Let cool enough to handle. Using a paring knife, peel the potatoes, discard the peels, and give them a rough.

Baked potatoes being peeled.

Mix: Add the potatoes to a stand mixer. Mix until the potatoes are broken down, like a mash. Add in the olive oil and mix again. Slowly add the flour and mix until a dough forms.

Shape: Kneed the dough a few times until you can form it into a smooth ball. Divide the ball into quarters and roll each one out into a 1 inch thick log. Slice the log into ½ inch slices, forming your gnocchi.

[one-half-first]Gnocchi dough formed into a ball. [/one-half-first]
[one-half]Gluten free gnocchi dough divided into quarters. [/one-half]

[one-half-first]Gnocchi dough rolled into four 1 inch logs.[/one-half-first]
[one-half]Shaped Gluten Free Gnocchi ready to be cooked.[/one-half]

Cook: Bring a large pot of heavily salted water to a boil. Add the gnocchi and reduce the heat to a simmer. Cook until the gnocchi float to the top of the water, about 2-3 minutes. Remove the gnocchi and immediately add to your chosen sauce.

Gluten Free Gnocchi added to tomato sauce.

Are these gnocchi vegan?

These gnocchi are vegan! Vegan as written with no substitutions necessary.

Recipe variations:

Boiling the potatoes: Instead of baking the potato, you can boil them whole until fork tender. This usually takes 45-60 minutes, so the same amount of time as baking. If boiling, do not pierce the potatoes prior to boiling. That would introduce too much moisture into the potato and risk the gnocchi being too wet.

No stand mixer: You don’t have to have a stand mixer to make this recipe. Instead, after you peel the potatoes, rough chop then and pass them through a ricer. Spread the riced potatoes out on a baking tray and let cool completely. Once cooled, drizzle the olive oil over the potatoes. Sprinkle on the flour and knead the dough to combine.

Gluten Free Gnocchi served on a plate with marinara.

Can I pan fry gnocchi?

You sure can! This gnocchi cooking method was made popular by the famous Trader Joe’s Cauliflower Gnocchi. This method creates golden gnocchi with an almost-potato-chip-like crispy exterior.

Heat olive oil in a pan, I love a cast iron skillet here. Add in uncooked gnocchi and cook until golden brown. Flip and continue to cook until both sides are golden. Enjoy with your sauce of choice!

Gluten Free Gnocchi golden brown in a cast iron skillet.

The best sauces to serve with gnocchi:

Gnocchi are versatile and go well with most pasta sauces. A few favorites are:

  • Your favorite jarred or homemade marinara.
  • Store-bought or homemade pesto,
  • A simple sauce made by sautéing olive oil with lots of garlic. Toss this with the pasta then add lemon and your favorite fresh herbs!

Gluten Free Gnocchi served on a plate with marinara.

More pasta favorites to try!

  • Vegan Bolognese
  • Gluten Free Egg Noodles
  • Vegan Pasta Primavera
  • Roasted Red Pepper Pasta Sauce
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Gluten Free Gnocchi served with tomato sauce and vegan cheese.

Gluten Free Gnocchi

★★★★ 4 from 1 reviews
  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
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Description

5 ingredient Gluten Free Gnocchi that are light airy pillowy dumplings made with just 5 ingredients. Vegan too!


Ingredients

Scale
  • 1 ½ pounds russet potatoes
  • 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • ½ cup potato starch
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 425 degrees. Prick the potatoes 5-6 times each and bake for 45-60 minutes, until a fork easily pierces each potato to the center. Remove from the oven and set aside to cool.
  2. In a medium bowl, whisk together the gluten free flour, potato starch, and salt.
  3. Once the potatoes are cool enough to handle, use your hands or a paring knife to remove the skins. Roughly chop the potatoes and add them to the bowl of a stand mixer fitted with the paddle attachment.
  4. Mix on medium-low until the potatoes are broken down and resemble mashed potatoes.
  5. Add in the olive oil and mix until combined.
  6. Slowly add in the flour and mix. Once a dough comes together and all the flour is incorporated, transfer the dough to a floured surface. Kneed a few times to form a smooth ball.
  7. Cut the ball into 4 pieces. Using one piece at a time, roll it out into a 1-inch log. Slice the log into ½ inch slices, forming your gnocchi. Repeat with the remaining dough.
  8. Bring a large pot of water to a boil. Add in 2 tablespoons kosher salt to season the water. Add half the gnocchi and reduce the heat to a simmer. Cook until the gnocchi float to the top of the water, about 2-3 minutes. Remove the gnocchi and immediately add to your chosen sauce.
  9. Repeat with the remaining gnocchi, or freeze them for later use. Enjoy!

Notes

Boiling the potatoes: Instead of baking the potato, you can boil them whole until fork tender. This usually takes 45-60 minutes, so the same amount of time as baking. If boiling, do not pierce the potatoes prior to boiling. That would introduce too much moisture into the potato and risk the gnocchi being too wet.

No stand mixer?: You don’t have to have a stand mixer to make this recipe. Instead, after you peel the potatoes, rough chop then and pass them through a ricer. Spread the riced potatoes out on a baking tray and let cool completely. Once cooled, drizzle the olive oil over the potatoes. Sprinkle on the flour and knead the dough to combine.


Nutrition

  • Serving Size: ¼ recipe (no sauce)
  • Calories: 225
  • Sugar: 1g
  • Sodium: 584mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: potato, russet, salt, olive oil, 5 ingredient, vegan, gluten free, Italian

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Reader Interactions

Comments

  1. Sharyn says

    December 12, 2018 at 6:11 pm

    Can sweet potatoes be substituted for the russet potatoes?

    Reply
    • Laurel says

      December 13, 2018 at 10:54 am

      Hi Sharyn! That sounds delicious! Since sweet potatoes have a higher water content than russet potatoes, I can't promise that will work. If you do try the sweet potatoes you may need to add more flour to get the gnocchi to hold together.

      Reply
  2. Sharyn says

    December 20, 2018 at 6:41 pm

    Do I need to use potato starch if I use sweet potatoes instead of russet?

    Reply
    • Laurel says

      December 21, 2018 at 9:48 am

      Yes, if you omit the starch the gnocchi will be dense and heavy.

      Reply
      • Sharyn says

        December 21, 2018 at 1:58 pm

        Do you know what the ratio is to each pound of sweet potato?
        Thanks!

        Reply
  3. Sharyn says

    December 21, 2018 at 2:00 pm

    It's me again! I have Bob's 1 to 1 flour...
    Sharyn

    Reply
    • Laurel says

      December 22, 2018 at 12:15 pm

      Hi Sharyn, Since I haven't tested the recipe using any of these ingredients, I really can't say. Both gluten free cooking and pasta are very finicky! I always recommend to stick with the recipe as written since that is what has been tested.

      Reply
  4. Amy L Sharp says

    December 28, 2018 at 12:01 pm

    Do these freeze well? If yes, how should I freeze them.

    Reply
    • Laurel says

      December 28, 2018 at 3:13 pm

      Hi Amy, They do freeze well! I often make a double batch so I can have some on hand in my freezer. Once the gnocchi are rolled, but not boiled, spread them out on a baking tray so that there is room in between each gnocchi. Place this in the freezer overnight. This keeps the gnocchi from sticking together while they freeze. Once the gnocchi are frozen, you can transfer them to a plastic zip top bag or a lidded container and store in the freezer until you are ready to use them. When you go to cook the gnocchi, do not thaw them first. Add the frozen gnocchi to the boiling water. They take a tiny bit longer to cook than fresh gnocchi, so I try and keep a close eye on them. Once they float, they are cooked through. Happy cooking!

      Reply
  5. Jane says

    February 05, 2019 at 3:33 pm

    I don’t understand why you boil your potatoes as water is thr enemy of gnocchi as it will make it gummy. The wetter the potato the more flour you will need. Traditional recipes call for baking the potato. I will try this recipe with baked potatoes and add less flour.

    Reply
    • Laurel says

      February 05, 2019 at 4:10 pm

      Hi Jane, as long as you leave the skin on, the water will not soak into the potato. I have not made this recipe with baked potatoes, so I can't vouch for the results, but I would love to hear how it goes!

      Reply
  6. Nina says

    November 11, 2022 at 5:49 pm

    My gnocchi turned out really tasty!! My only issue is that my dough was really dry and crumbling. So it was impossible roll and shape :(

    ★★★★

    Reply

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Hi! I'm Laurel

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