Gluten Free Potato Gnocchi Recipe

If you’ve ever dreamed of tender, pillowy bites that melt in your mouth without the worry of gluten, then your dreams are coming true with this recipe for Gluten Free Potato Gnocchi. These little dumplings strike the perfect balance between simplicity and elegance, made from just a few humble ingredients that transform into a comforting dish bursting with flavor and delight. Whether you bake, steam, or sauté them, this recipe proves that gluten free cooking can be both accessible and absolutely scrumptious.

Ingredients You’ll Need

Creating perfect Gluten Free Potato Gnocchi starts with choosing the right ingredients—each one plays a crucial role in giving the gnocchi their delicate texture and rich, comforting flavor. You will find these essentials in your kitchen or local market, and they blend beautifully to create something truly special.

• 700 grams starchy potatoes: Russet or Yukon Gold are ideal for their fluffy texture when cooked, providing a light base for the dough.
• 100 grams gluten free multi purpose flour: This binds the dough while keeping it light and gluten free, ensuring your gnocchi don’t turn gummy.
• 1 large egg yolk: Adds richness and helps bring the dough together perfectly.
• 1/2 teaspoon kosher salt: A touch of seasoning that enhances all the other flavors.
• Pinch of nutmeg (optional): Adds a subtle warmth and depth—an unexpected but delightful touch.
• Additional gluten free flour for shaping: To keep your work surface and gnocchi from sticking while you shape these little pillows.

How to Make Gluten Free Potato Gnocchi

Step 1: Prepare the Potatoes

Start by washing your potatoes and then either baking or steaming them whole with the skin on. Baking at 400°F or steaming in an Instant Pot locks in moisture and keeps the texture fluffy. Piercing the skin helps steam escape and lets them cook evenly until tender, which usually takes about an hour in the oven or 16 minutes in the Instant Pot, followed by a natural pressure release. This step sets the foundation of your gnocchi’s softness.

Step 2: Rice and Cool the Potatoes

Once the potatoes are cool enough to handle, peel them carefully. Then, use a potato ricer or food mill to create a smooth, lump-free base. Avoid blending or processing as that can make the dough gummy, which is the last thing you want for light gnocchi. Aim to have about 500 grams of riced potatoes to keep the texture just right.

Step 3: Combine Ingredients

Evenly sprinkle the gluten-free flour and salt onto the riced potatoes, then add a pinch of nutmeg if you like a hint of warm spice. Create a well in the center and pour in the egg yolk. This combination is where the magic starts to happen.

Step 4: Mix and Knead the Dough

Mix everything together with a fork or spatula until a rough dough forms. Transfer the dough onto a floured surface and gently knead until smooth. If the dough feels sticky, don’t hesitate to add a little more gluten free flour. Then, cover with a kitchen towel and let it rest for around 5–10 minutes to relax the dough; this makes it easier to shape.

Step 5: Shape the Gnocchi

Dust a parchment-lined sheet pan with flour. Divide the dough into smaller sections and roll each into ½ inch thick logs. Cut the logs into ¾ inch little pieces. For that classic gnocchi texture, gently press each piece with a fork to create ridges. These ridges help sauces cling to every bite, making the dish extra flavorful and satisfying.

Step 6: Cook Your Gnocchi

Bring salted water to a gentle boil and add your gnocchi in batches to avoid overcrowding. They’ll sink initially, then float as they cook—usually within 1–2 minutes. Remove with a slotted spoon and either serve immediately or sauté in olive oil or butter for a couple of minutes until they form a golden, crisp exterior that brings a lovely contrast to their soft centers.

How to Serve Gluten Free Potato Gnocchi

Garnishes

Simple garnishes like freshly grated Parmesan, chopped fresh herbs such as basil or parsley, and a drizzle of extra virgin olive oil elevate the flavors beautifully without overpowering the gnocchi. Toasted pine nuts or a sprinkle of crushed red pepper flakes add delightful texture and occasional heat.

Side Dishes

Serve your Gluten Free Potato Gnocchi alongside crisp, roasted vegetables like asparagus or Brussels sprouts, or a fresh leafy salad. A light tomato sauce or browned butter with sage really compliments the pillowy gnocchi, giving depth to the meal without competing with their natural flavor.

Creative Ways to Present

For a fun twist, consider baking the gnocchi in a casserole with cheese and herbs or tossing them into a warm broth for a gnocchi soup. You could also pan-fry the gnocchi until golden and add them to a grain bowl with roasted veggies and your favorite sauce for a hearty, gluten free delight.

Make Ahead and Storage

Storing Leftovers

Leftover gnocchi keep well when refrigerated overnight on a floured tray covered with plastic wrap. This prevents sticking and preserves their texture, so they’re ready to cook or reheat the next day without losing their charm.

Freezing

To freeze, arrange the shaped gnocchi on a parchment-lined tray and place it in the freezer until firm, then transfer to a sealed container or bag for up to 2 months. This way, you’ll have homemade Gluten Free Potato Gnocchi ready whenever inspiration strikes.

Reheating

Reheat frozen or refrigerated gnocchi by gently boiling them as if fresh—their floating to the surface means they’re done. Alternatively, pan-fry leftover gnocchi with a splash of oil or butter to revive their crisp exterior and warm, tender inside.

FAQs

Can I use all-purpose gluten free flour for this recipe?

Absolutely! Just be sure it’s a good quality gluten free multi-purpose blend that’s suitable for baking and cooking, ideally one without too many additives to keep your gnocchi light and tender.

Why should I avoid using a food processor?

Using a food processor or blender tends to make the potatoes gummy by overworking the starch, which results in sticky gnocchi. A ricer or food mill keeps the texture airy and perfect for light gnocchi.

Can I prepare the dough in advance?

You can prepare the dough a few hours ahead and keep it covered in the refrigerator. Just bring it back to room temperature before shaping for best results.

What sauces pair best with gluten free gnocchi?

Classic combinations include browned butter and sage, a rich tomato sauce, or a creamy mushroom sauce. The gnocchi’s mild flavor acts like a perfect canvas for both bold and delicate sauces.

How do I know when the gnocchi are cooked?

Once you drop the gnocchi into gently boiling salted water, they will sink and then float to the surface as they cook. When floating, they’re perfectly cooked—usually within just 1 to 2 minutes.

Final Thoughts

Making your own Gluten Free Potato Gnocchi is a truly rewarding experience that transforms simple ingredients into something extraordinary. These fluffy, tender pillows are approachable for home cooks and irresistible for anyone seeking comfort food without gluten. Give this recipe a try and savor the joy of homemade gnocchi that’s as delicious as it is satisfying—you might just find yourself making them again and again!

Print