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Gluten Free Potato Gnocchi Recipe

Gluten Free Potato Gnocchi Recipe
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★★★★★

4.8 from 8 reviews

Delicious, fluffy gluten-free potato gnocchi made with starchy potatoes and gluten-free flour, perfect for those avoiding gluten but craving traditional Italian comfort food.

Ingredients

Scale

Main Ingredients

  • 700 grams starchy potatoes (russet or Yukon gold), skin-on
  • 100 grams gluten free multi-purpose flour
  • 1 large egg yolk
  • 1/2 teaspoon (2 grams) kosher salt
  • a pinch of nutmeg (optional)
  • additional gluten free flour for shaping

Instructions

  1. Prepare the Potatoes: Wash and bake or steam the potatoes with the skin on. If baking, pierce potatoes several times and bake at 400°F for up to 1 hour until tender. For steaming, pierce and steam in an Instant Pot for 16 minutes with natural release of 8-10 minutes.
  2. Rice the Potatoes: Once cool enough to handle, peel the potatoes and pass through a potato ricer or food mill into a bowl, avoiding lumps. You should have about 500 grams of riced potatoes.
  3. Combine Dry Ingredients: Sprinkle gluten-free flour, kosher salt, and nutmeg evenly over the riced potatoes.
  4. Add Egg Yolk: Make a well in the center of the mixture and add the egg yolk.
  5. Mix the Dough: Use a fork or spatula to mix until a rough dough forms.
  6. Knead the Dough: Transfer to a floured surface and knead briefly into a smooth dough, adding more flour if sticky.
  7. Rest the Dough: Return dough to bowl, cover with a kitchen towel, and rest for 5-10 minutes to improve consistency.
  8. Prepare Work Surface: Line a sheet pan with parchment paper and dust lightly with gluten-free flour.
  9. Roll the Dough: Divide dough into portions and roll each into a ½ inch thick log.
  10. Cut the Gnocchi: Slice the logs into ¾-inch pieces.
  11. Shape the Gnocchi: Press each piece onto a fork to create ridges, or form into balls and press gently with a fork for texture.
  12. Store or Cook: Cook immediately, refrigerate covered overnight, or freeze for up to 2 months.
  13. Boil the Gnocchi: Bring salted water to a gentle boil; add gnocchi in batches, stirring gently. Cook until they float (1-2 minutes).
  14. Remove Gnocchi: Use a slotted spoon to transfer gnocchi to an oiled plate or sauce.
  15. Sauté (Optional): For a crispy finish, sauté boiled gnocchi in olive oil or butter over medium-high heat for 2-3 minutes until golden.

Notes

  • Use starchy potatoes such as russet or Yukon gold for best texture.
  • Avoid overworking or using a food processor to prevent gummy dough.
  • Resting the dough helps make rolling easier.
  • Cooking in smaller batches prevents gnocchi from sticking together.
  • Gnocchi can be frozen for up to two months.
  • Pressing gnocchi on a fork helps sauce cling better.

Nutrition

Keywords: gluten free gnocchi, potato gnocchi recipe, easy gluten free pasta, Italian gluten free, homemade gnocchi

Find it online: https://cheflenacooks.com/gluten-free-potato-gnocchi-recipe/