Hello, Food Lovers! If you thought that soft, pillowy, melt-in-your-mouth gnocchi were off the table after going gluten-free, think again. So many store-bought options are a disappointment—gummy, dense, and heavy. This recipe is the complete opposite. It will guide you through creating unbelievably light, tender potato dumplings from scratch. You only need three simple ingredients to make the best gluten free gnocchi you have ever tasted.
Table of Contents
A Little Story About This Dish
My first attempt at making gluten free gnocchi was a complete disaster. I ended up with a pot of starchy, disintegrating mush. I was so frustrated that I almost gave up, assuming classic Italian pasta dishes were just too difficult to replicate. But I was determined to get that perfect, pillowy texture. After much trial and error, I discovered the secrets: the right kind of potato mash and a gentle hand. This simple recipe is the triumphant result of that mission, and it brings a little taste of Italy right into my gluten-free kitchen. These are other gluten-free meals that you might like to try making Hearty Gluten Free Chicken and Dumplings and Gluten Free Lasagna.
Get Ready to Cook!
What to Expect
Making homemade gluten free gnocchi is a fun and surprisingly quick process. You will spend about 15-20 minutes boiling potatoes, and then another 20 minutes of hands-on time to create the dough and shape the perfect little dumplings. The final cook takes only a few minutes! It is a simple, rewarding recipe that will make you feel like a true Italian chef.
Before You Begin
The absolute secret to light, pillowy gluten free gnocchi is the texture of your potato mash. It must be perfectly smooth and as dry as possible. A handheld masher will not work here; you must use a potato ricer or press the cooked potatoes through a fine-mesh sieve to get a lump-free base. Just as importantly, allow the mashed potato to cool until it stops steaming. Adding flour to hot, steamy mash will create a gummy, sticky dough.
Homemade Gluten Free Gnocchi: Pillowy, Soft, and Surprisingly Simple
- Total Time: 40
- Yield: 4 servings 1x
Description
This homemade gluten free gnocchi recipe is surprisingly simple and requires only 3 ingredients! Create unbelievably light, tender, and pillowy potato dumplings from scratch that will melt in your mouth.
Ingredients
450g starchy potatoes (like Russets), peeled and chopped
100g plain gluten-free flour, plus extra for dusting
1 large egg
Instructions
1. Boil the chopped potatoes in a pan of water for 10-15 minutes until completely tender. Drain well.
2. Pass the hot potatoes through a potato ricer or a fine-mesh sieve into a large bowl. This is critical for a lump-free texture. Let the mash cool for a few minutes until it stops steaming.
3. Sift the gluten-free flour over the cooled potato mash, add the egg, and mix with a spoon to combine.
4. Use your hands to gently knead the mixture in the bowl for about 5 minutes until a smooth, pliable dough forms. Do not overwork.
5. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
6. Roll each piece into a long rope, about 1.5cm thick. Cut the rope into 2cm pieces.
7. To get the classic shape, gently press and roll each piece down the tines of a fork while making a small indent on the back with your thumb. Place finished gnocchi on a floured tray.
8. To cook, bring a large pot of salted water to a rolling boil. Drop in the gnocchi; they will sink. When they float to the surface (after 2-3 minutes), cook for one minute more. Remove with a slotted spoon and toss with your favorite sauce.
Notes
Use a Potato Ricer: A ricer is the secret to light, airy gnocchi. A regular potato masher will not work as it makes the mash too dense and can leave lumps.
Dry, Cooled Mash: Ensure your potato mash has stopped steaming before you add the flour. Hot, wet mash will create a gummy dough.
Handle Gently: Do not overwork the dough. Knead just until it comes together to keep the gnocchi tender and light.
Freezing Instructions: To freeze uncooked gnocchi, arrange them in a single layer on a floured baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Cook directly from frozen, adding about a minute to the cooking time.
- Prep Time: 35
- Cook Time: 5
- Category: Main Course, Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 45 mg
The Heart of the Dish: Ingredients You’ll Need
You are only three simple ingredients away from the most incredible, pillowy gluten free gnocchi. That’s the magic of this recipe!
| Ingredient | Amount | Notes |
| Potatoes | 450g | Starchy potatoes like Russets or Maris Piper work best. |
| Plain Gluten-Free Flour | 100g | Plus a little extra for dusting your work surface. |
| Large Egg | 1 | This helps bind the dough together. |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions to create perfect, light-as-air potato dumplings.
Step 1: Create the Perfect Potato Base
First, peel your potatoes, chop them into even-sized chunks, and place them in a pan of water. Bring the water to a boil and simmer for 10-15 minutes, until the potatoes are completely tender when pierced with a fork. Drain them very well. The next part is crucial for light gluten free gnocchi: you need completely smooth, lump-free mash. The best way to achieve this is by passing the hot potatoes through a potato ricer or pressing them through a fine-mesh sieve into a large bowl. Let the mash sit for a few minutes until it stops steaming and is just warm to the touch.
Step 2: Form the Gnocchi Dough
Sift your gluten-free flour over the cooled potato mash, add the egg, and begin mixing with a wooden spoon. Once the ingredients start to come together, use your hands to gently knead the mixture in the bowl. Continue kneading for about 5 minutes until you have a smooth, pliable dough that isn’t sticky.
Step 3: Roll and Cut the Gnocchi
Lightly flour a clean work surface. Turn the dough out and divide it into 8 equal pieces. Take one piece at a time and use the palms of your hands to roll it into a long, smooth rope, about 1.5cm (a little over half an inch) thick. Use a knife or bench scraper to cut this rope into small, bite-sized pillows, each about 2cm long.
Step 4: Shape the Dumplings
This step gives your gluten free gnocchi their classic look. Take one of the dough pillows and gently press and roll it down the tines of a fork. As you roll, use your thumb to create a small dimple on the opposite side. This creates ridges that are perfect for catching sauce. Place the finished gnocchi on a lightly floured tray or baking sheet as you go.
Step 5: Cook the Gnocchi
When you are ready to eat, bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water. They will immediately sink to the bottom. In just a couple of minutes, you will see them begin to pop up and float on the surface. Allow them to cook for one minute more after they float, then use a slotted spoon to lift them out. Your perfect, pillowy gluten free gnocchi are now ready to be tossed with your favorite sauce and served immediately.
Mastering the Dish: Pointers for Perfection & How to Store
The three golden rules for perfect gluten free gnocchi are simple. First, your potatoes must be as dry and smooth as possible. A potato ricer is your best friend here, as it creates a fluffy, lump-free mash without adding air like a regular masher. Second, don’t add the flour until the mash has stopped steaming. Warm, steamy potatoes will make your dough gummy.
Finally, handle the dough with a light touch. Overworking the mixture can make your gnocchi tough and dense. Knead just until it comes together into a smooth, pliable ball.
To store uncooked gnocchi, arrange them in a single layer on a lightly floured baking sheet and refrigerate for up to a few hours. For longer storage, freeze them on the sheet until solid, then transfer them to a freezer-safe bag. You can cook them directly from frozen; just add about a minute to the cooking time. Here are some other gluten-free recipes that you might be interested in Gluten Free Cornbread and Gluten-Free Pie Crust.
Your Burning Questions Answered!
Is any gnocchi gluten free?
No, traditional gnocchi is not gluten-free as it is made with wheat flour. For gnocchi to be gluten-free, it must be specifically made with a gluten-free flour blend, like in this recipe, or with other alternatives like cauliflower or sweet potato. Always check the packaging on store-bought gnocchi.
Is Trader Joe’s gnocchi gluten free?
Trader Joe’s has a few options. Their famous Cauliflower Gnocchi is gluten-free, as is their Kale Gnocchi. However, their regular potato gnocchi and other varieties often contain wheat flour, so it is crucial to read the label carefully on each specific product.
What are the best gluten free gnocchi?
Without a doubt, the best gluten free gnocchi is homemade! The fresh, pillowy texture is unbeatable. When it comes to store-bought options, brands like DeLallo and Nocca are well-regarded for having a great texture that holds up well during cooking.
What is a gluten free flour substitute for gnocchi?
This recipe uses a plain all-purpose gluten-free flour blend, which works wonderfully. If you don’t have a blend, you can experiment. A combination of a starchy flour like tapioca or potato starch with a protein-rich flour like brown rice flour can yield good results. However, a reliable pre-made blend is the easiest path to success.
Dig In & Enjoy!
You are now ready to create a dish that many people think is too difficult to attempt, especially without gluten. This simple, three-ingredient recipe for gluten free gnocchi proves that a little bit of effort can yield incredibly delicious and rewarding results.
These light, pillowy dumplings are a true taste of Italy, brought to you in your own kitchen. So, embrace the process, get your hands a little floury, and prepare to serve up a meal that will truly wow your friends and family.
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