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Gluten Free Gnocchi

This gluten-free gnocchi recipe yields tender, pillowy dumplings made from potatoes and gluten-free flour, perfect for serving with marinara, pesto, or brown butter and sage.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of mashed potatoes about 2 large potatoes
  • 1 to 1.5 cups of gluten-free all-purpose flour
  • 1 large egg
  • 1 teaspoon of salt
  • 1/4 teaspoon of nutmeg optional

Equipment

  • Large pot
  • Potato masher or ricer
  • Mixing bowl
  • Wooden spoon
  • Floured surface for rolling
  • Knife or bench scraper
  • Fork for shaping

Method
 

  1. Step 1: Place whole potatoes in a large pot and cover with salted water; bring to a boil and cook until tender, about 15-20 minutes.
  2. Step 2: Drain and let potatoes cool slightly; peel and mash until smooth, ensuring no lumps remain.
  3. Step 3: In a mixing bowl, combine mashed potatoes, egg, salt, and nutmeg; mix well.
  4. Step 4: Gradually add gluten-free flour, kneading gently until a soft, pliable dough forms.
  5. Step 5: On a floured surface, divide dough into 4 portions and roll each into a 1/2-inch diameter rope.
  6. Step 6: Cut ropes into 1-inch pieces and press each with a fork to create ridges.
  7. Step 7: Bring a large pot of salted water to a boil; cook gnocchi in batches for 2-3 minutes or until they float to the surface.
  8. Step 8: Remove with a slotted spoon, toss with olive oil to prevent sticking, and serve immediately with your favorite sauce.

Notes

For the best texture, don’t overwork the dough; it should be soft but not sticky.