Gluten Free Gnocchi that are light airy pillowy dumplings made with just 5 ingredients. Perfect with your favorite sauce. Vegan too!
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.
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.
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]
[/one-half-first]
[one-half]
[/one-half]
[one-half-first]
[/one-half-first]
[one-half]
[/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.
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.
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!
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!
More pasta favorites to try!
Print
Gluten Free Gnocchi
- 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
Description
5 ingredient Gluten Free Gnocchi that are light airy pillowy dumplings made with just 5 ingredients. Vegan too!
Ingredients
- 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
- 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.
- In a medium bowl, whisk together the gluten free flour, potato starch, and salt.
- 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.
- Mix on medium-low until the potatoes are broken down and resemble mashed potatoes.
- Add in the olive oil and mix until combined.
- 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.
- 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.
- 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.
- 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
Can sweet potatoes be substituted for the russet potatoes?
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.
Do I need to use potato starch if I use sweet potatoes instead of russet?
Yes, if you omit the starch the gnocchi will be dense and heavy.
Do you know what the ratio is to each pound of sweet potato?
Thanks!
It’s me again! I have Bob’s 1 to 1 flour…
Sharyn
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.
Do these freeze well? If yes, how should I freeze them.
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!
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.
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!