I just made Homemade Gluten Free Gnocchi that are absurdly pillowy and scream for sauce, so keep scrolling if you want something that actually makes gluten free exciting.
I can’t stop thinking about Homemade Gluten Free Gnocchi because it actually tastes like real dumplings, pillowy and dense in that perfect way. I love ripping into a forkful and watching sauce cling to each groove.
But I’m obsessed with the basic stuff too, the russet potatoes and the gluten free all purpose flour that make the texture honest and satisfying. And slathering it with a bright Gluten Free Pesto makes dinner feel deliberate, not sad.
I’ll admit I judge restaurants now. Soft, pillowy, saucy.
That’s all I want. Give me gnocchi over pasta any night, no contest, seriously now.
Ingredients
- Russet potatoes: Basically fluffy, starchy base that makes gnocchi pillowy and comforting.
- Gluten free flour: It’s the binder that keeps dough together without gluten chew.
- Large egg: Adds protein and gentle structure so pieces hold their shape when cooked.
- Fine salt: Plus it wakes up the potatoes and makes everything taste less flat.
- Olive oil: It’s optional but keeps dough smoother and adds a subtle fruity note.
- Extra flour or potato starch: Basically for dusting so gnocchi won’t stick while you shape.
Ingredient Quantities
- 2 pounds (about 4 medium) russet potatoes, starchy variety
- 1 to 1 1/2 cups gluten free all purpose flour (use a 1:1 blend like Bob’s Red Mill)
- 1 large egg, lightly beaten
- 1 teaspoon fine salt
- 1 tablespoon olive oil, optional but helps the dough
- Extra gluten free flour or potato starch for dusting, about 1/4 cup
How to Make this
1. Preheat oven to 425 F and poke whole russet potatoes with a fork, then bake directly on the rack until very tender, about 45-60 minutes. Baking keeps them drier than boiling so your gnocchi wont be gummy.
2. While potatoes cool until you can handle them, lightly beat the egg and measure out 1 to 1 1/2 cups gluten free all purpose flour, 1 teaspoon fine salt, 1 tablespoon olive oil (optional), and extra flour or potato starch for dusting.
3. Scoop hot potato flesh from skins and pass immediately through a ricer or mash very finely. Work quickly so steam escapes, you want the potatoes as dry as possible.
4. Spread the riced potato on a clean surface, sprinkle with salt, pour the beaten egg and olive oil over top, and start folding gently. Add 1 cup of the gluten free flour to start and mix with a bench scraper or your hands until it just holds together. Dont overwork it or the gnocchi will be tough.
5. If dough is sticky, add more gluten free flour a tablespoon at a time up to 1 1/2 cups total. The dough should be soft, slightly tacky but manageable. It may look loose, that is ok.
6. Divide dough into 4 pieces. On a well floured surface dusted with gluten free flour or potato starch, roll each piece into a rope about 3/4 inch thick. Keep your hands and the surface lightly floured so it wont stick.
7. Cut ropes into 1 inch pieces and, if you like, press each piece gently with a fork or roll over a gnocchi board to create ridges. Dont press too hard or they will flatten.
8. Arrange gnocchi on a lightly floured baking sheet in a single layer, not touching. If not cooking right away, freeze them on the sheet until firm then transfer to a bag. Otherwise continue immediately.
9. Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches so they have room; they are done when they float plus about 30-45 seconds. Remove with a slotted spoon to a warm pan with sauce or a drizzle of olive oil.
10. Serve right away with your favorite sauce, grated cheese and fresh herbs. Tip: dont overcook, and keep dough cool and only lightly handled for the fluffiest, pillow-like texture.
Equipment Needed
1. Oven (with middle rack)
2. Fork (for poking potatoes)
3. Baking sheet (lightly floured or lined)
4. Potato ricer or fine masher
5. Clean work surface or pastry board and a bench scraper
6. Measuring cups and measuring spoons
7. Large pot and slotted spoon (for boiling and removing gnocchi)
8. Gnocchi board or extra fork (for ridges)
FAQ
Gluten Free Gnocchi Recipe Substitutions and Variations
- Russet potatoes: swap for Yukon Golds for a creamier, slightly sweeter gnocchi, or use cooked mashed sweet potato for a darker, sweeter variation (note texture and cook time will change).
- Gluten free all purpose flour: use a homemade mix of 1/2 cup potato starch + 1/2 cup tapioca starch + 1 cup rice flour (add 1/4 tsp xanthan gum if your blend has none) for similar texture.
- Large egg: replace with 3 tbsp aquafaba (chickpea liquid) or 1 tbsp ground flax mixed with 3 tbsp water for each egg, though flax gives a slightly denser result.
- Extra flour for dusting: use potato starch or cornstarch instead of more flour to keep the gnocchi light and prevent sticking without making them gummy.
Pro Tips
1. Bake the potatoes until theyre really soft and let them cool just enough to handle, then scoop and rice while still hot. Hot potatoes steam off extra moisture so your dough wont get gummy. If you wait too long they get drier but also harder to mash smooth.
2. Start with 1 cup flour and only add more while you gently mix. The dough should be soft and a little tacky, not stiff. If you overwork it or add too much flour you’ll end up with dense, brick-like gnocchi.
3. Dust everything lightly with extra gluten free flour or potato starch when rolling and cutting. Use potato starch on the board if your flour seems gummy; it helps keep pieces from sticking without drying them out too much.
4. Cook in small batches and take them out as soon as they float plus 30 to 45 seconds. Toss immediately in a warm pan with a tiny bit of sauce or oil so they dont stick together. If youre not cooking them right away, freeze on a sheet first so they keep their shape.
Gluten Free Gnocchi Recipe
I just made Homemade Gluten Free Gnocchi that are absurdly pillowy and scream for sauce, so keep scrolling if you want something that actually makes gluten free exciting.
6
servings
246
kcal
Equipment: 1. Oven (with middle rack)
2. Fork (for poking potatoes)
3. Baking sheet (lightly floured or lined)
4. Potato ricer or fine masher
5. Clean work surface or pastry board and a bench scraper
6. Measuring cups and measuring spoons
7. Large pot and slotted spoon (for boiling and removing gnocchi)
8. Gnocchi board or extra fork (for ridges)
Ingredients
2 pounds (about 4 medium) russet potatoes, starchy variety
1 to 1 1/2 cups gluten free all purpose flour (use a 1:1 blend like Bob's Red Mill)
1 large egg, lightly beaten
1 teaspoon fine salt
1 tablespoon olive oil, optional but helps the dough
Extra gluten free flour or potato starch for dusting, about 1/4 cup
Directions
- Preheat oven to 425 F and poke whole russet potatoes with a fork, then bake directly on the rack until very tender, about 45-60 minutes. Baking keeps them drier than boiling so your gnocchi wont be gummy.
- While potatoes cool until you can handle them, lightly beat the egg and measure out 1 to 1 1/2 cups gluten free all purpose flour, 1 teaspoon fine salt, 1 tablespoon olive oil (optional), and extra flour or potato starch for dusting.
- Scoop hot potato flesh from skins and pass immediately through a ricer or mash very finely. Work quickly so steam escapes, you want the potatoes as dry as possible.
- Spread the riced potato on a clean surface, sprinkle with salt, pour the beaten egg and olive oil over top, and start folding gently. Add 1 cup of the gluten free flour to start and mix with a bench scraper or your hands until it just holds together. Dont overwork it or the gnocchi will be tough.
- If dough is sticky, add more gluten free flour a tablespoon at a time up to 1 1/2 cups total. The dough should be soft, slightly tacky but manageable. It may look loose, that is ok.
- Divide dough into 4 pieces. On a well floured surface dusted with gluten free flour or potato starch, roll each piece into a rope about 3/4 inch thick. Keep your hands and the surface lightly floured so it wont stick.
- Cut ropes into 1 inch pieces and, if you like, press each piece gently with a fork or roll over a gnocchi board to create ridges. Dont press too hard or they will flatten.
- Arrange gnocchi on a lightly floured baking sheet in a single layer, not touching. If not cooking right away, freeze them on the sheet until firm then transfer to a bag. Otherwise continue immediately.
- Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches so they have room; they are done when they float plus about 30-45 seconds. Remove with a slotted spoon to a warm pan with sauce or a drizzle of olive oil.
- Serve right away with your favorite sauce, grated cheese and fresh herbs. Tip: dont overcook, and keep dough cool and only lightly handled for the fluffiest, pillow-like texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 188g
- Total number of serves: 6
- Calories: 246kcal
- Fat: 3.7g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.1g
- Cholesterol: 31mg
- Sodium: 388mg
- Potassium: 675mg
- Carbohydrates: 46.3g
- Fiber: 4.1g
- Sugar: 2g
- Protein: 6.6g
- Vitamin A: 0IU
- Vitamin C: 29.8mg
- Calcium: 27mg
- Iron: 1.7mg
