Over the years, readers have shared their family gnocchi recipes with me, effusively praising how amazing they are when made as gluten free potato gnocchi with my gfJules Flour. Until a few years ago though, I hadn’t had a chance to try my hand at gluten free potato gnocchi.
I actually remember right after my celiac diagnosis, clinging to the hope that potato gnocchi was gluten free, but becoming further downtrodden when I learned that (like potato bread), regular gnocchi was also made with wheat flour.
How happy was I when I finally got around to making homemade gluten free potato gnocchi! I was surprised at how amazingly simple it was to make — why had I not tried this before?! I published this recipe in my cookbook, Free for All Cooking, but I’m sharing it now on my blog in hopes that even more of you will try it.
I suppose there was some mystique about making homemade pasta since I’d never made it in my pre-gluten-free days, but now I’ve made homemade gluten free ravioli and gluten free pierogi and now gluten free gnocchi, and they are all so easy and delicious to make with my gfJules Flour.
If you’re in search of warming comfort food, longing for yummy pasta or just hungering for something that seems fancy, this gluten free potato gnocchi recipe is for you!
Make it with regular white potatoes or for fun, try sweet potatoes or even blue potatoes!
They all require different amounts of gfJules Flour added to the recipes, so take note when you’re preparing ingredients, but they’re all equally delicious!
And while you can make the gluten free gnocchi by hand using the tines of a fork as I have in these photos, there’s this magical board called a gnocchi board which makes the process go much faster!
Reader Susan Y-T used a gnocchi board (who invented this magical board?! SO smart!) and made the gorgeous gluten free gnocchi you see above with my gfJules Flour and pre-made mashed potatoes. Here’s what she says about how she did it:
I used mashed potatoes, added 1 cup gfJules Flour, mixed in mixer. Added the 1 egg, olive oil, then more flour until the right consistency.
If I didn’t have your flour my cooking would be terrible! Sometimes people try to be nice and buy me flour or dessert items, but 99% of the times for the desserts- they are blah! I’ve tried the flours (mostly I mix with yours) and I don’t like the underlying flavors. I am a true gfJules woman! I usually use my own recipes too.
So what are YOU waiting for? Delicious homemade gluten free pasta awaits you!
Gluten Free Potato Gnocchi Recipe
Authentic Italian gluten free Gnocchi, homemade anytime you're craving it!
Ingredients
- 1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour*
- 1 tsp. sea salt
- 1 Tbs. extra virgin olive oil
- 1 large egg, beaten (or favorite egg sub like aquafaba)
Instructions
To make the gluten free potato gnocchi, boil or microwave the washed potatoes (if microwaving, pierce potatoes with a fork in several places) until fork tender – approximately 20 minutes for boiling, 8 minutes for microwaving, depending on the power of your microwave. Set aside to cool until you can hold them to peel.
Once cooled, place peeled potatoes in a large bowl and mash with a potato masher until there are no remaining lumps. Shake ¼ cup gfJules Flour over top of the potatoes, along with the salt. Squish together with your hands until incorporated with the potatoes. Repeat by the ¼ cup full, incorporating until the full cup is added. (This process can be done in a food processor or using a stand mixer with paddle attachment)
Form the potato mixture into a mound and make a well in the center. Pour the oil and beaten egg into the well and knead together until fully incorporated into the potato/flour mixture. It should no longer be wet, but will hold together if you squeeze a handful together. If it is too wet, add more gfJules Flour by the tablespoon; if it is too dry, add a touch of milk (dairy or non-dairy).
Flour a clean surface or baking mat with gfJules Flour. Pat the potato mixture out to approximately ½ inch thickness and cut into strips approximately ½ inch wide.
Cut each strip into ½ inch pieces. Take each piece and round the edges with the tines of a fork, forming tubular pieces like miniature barrels.
Place each piece of formed gnocchi onto a parchment-lined baking sheet and when finished forming the pasta pieces, cover with a cloth and refrigerate until ready to boil or boil right away.
Bring a 6 quart pot of water to boil in preparation for the gnocchi.
Place the gnocchi individually into the boiling water, boiling only enough to cover the bottom of the pot. Boil for 5 minutes; they should float to the surface before removing. Remove with a slotted spoon and serve with your preferred gluten free sauce.
Notes
If using other types of potatoes like sweet potatoes, they will need extra gfJules Flour. Sweet potatoes require approximately 1 ½ cups gfJules™ Flour; purple potatoes need extra ½ cup gfJules™ Flour.
Pin it for later!
I made ravioli with GF Jules flour for Christmas Dinner. They were wonderful. I filled them with dairy-free homemade ricotta and Italian sausage. The dough was outstanding! The filling very tasty. Gnocchi for New Years’! I am so happy that my family can enjoy Italian foods that are easy to make and enjoyable to eat.
YUM! Sounds like Christmas dinner was amazing at your house, Cathy, and gluten free gnocchi for New Years is a tradition I could really get into! Thanks so much for taking the time to let me know how much you’ve enjoyed my gfJules Flour and my recipes — it really means a lot to me. Happy Holidays and Happy Baking!!!
~jules
With GF Jules flour, I can continue to enjoy my family’s tradition of making and having gnocchi on the holidays…and honoring my dad. It’s actually lighter than with wheat flour.
https://photos.app.goo.gl/NtSkHF9QRu31NQVq9
That is fantastic to hear, Carol! I’m thrilled you have gnocchi back, gluten free, and that you can enjoy it and honor your father with this recipe. Thanks so much for sharing!
~jules
Could I use leftover mashed potaoes?
Hi Maureen, yes I definitely think you could use leftover mashed potatoes for this gluten free potato gnocchi recipe!
~jules
Jules, so glad to see your gnocchi recipe. I grew up on gnocchi (Grandparents from Italy). My first GF attempts fell apart in the boiling water so I assumed it was the lack of gluten and therefore impossible to make. Years later, I learned it was because there wasn’t enough flour in the dough (never had this problem with regular flour) and now I make them every year…joyously. (See the tip below that I learned.) I hope you don’t mind my sharing some things that I do.
Instead of mashing the potato with a masher, I use a potato ricer for a smooth potato and a smooth dough (no lumps). Fill the ricer only about half way, but if too hard to squeeze, put in less. (I did break a ricer by forcing too much at once.)
After kneading, we roll small pieces into long snakes then cut them. Then roll each gnocchi with our fingers, which is hard to learn for some. Many think it’s to hold the sauce, but my family does this so they cook more evenly and they’re lighter.
Tip: Before putting all the cut gnocchi in the boiling water, boil a small pot of water and put in only a few. If they fall apart, you need to add more flour to the dough. You don’t want to use more flour than you need to, but they will disintegrate in the water if you don’t use enough.
To freeze them, my family puts the gnocchi in a single layer on a floured sheet pan then into the freezer until they’re hard. Then we put them into a freezer bag and freeze them. This way, they won’t stick together. When you take them from the freezer to cook, have a big pot of water already boilding then put them right into the boiling water to cook. (Don’t thaw them out first.) Sorry this is so long, but I want to share what I’ve learned. I’ve learned so much from others who share what they know. 🙂
Hi Carol, thanks so much for sharing your tips! These are so helpful and I’m sure will be welcomed by anyone attempting gluten free gnocchi!
~jules
I’m so excited to have some gnocchi! Can it be frozen and kept on hand?
Absolutely!!! Let it cool and then bag in a freezer bag. Return to boiling water when you’re wanting to serve it!
~jules
Thank you! That’s great! It’s nice if everything doesn’t have to be done on the same day.
Always! My gluten free ravioli and gluten free pierogi recipe are also great for making, freezing, then boiling before serving!
~jules
Just wondering why the postage costs for your flour to Australia is so expensive? Is this stocked anywhere that I can buy it locally?
Hi Kylie, I’m so sorry for the postage rates — I wish I had any control over that! It’s a heavy product and it ships from a long way away. I will tell you that there’s a store in Singapore which will ship for less to Australia. Here’s the link: https://glutenfreesg.com/?post_type=product&s=gfjules I hope it helps you enjoy delicious gluten free baked goods again very soon!
~jules
I’ve always wanted to make gnocchi! Managing egg, dairy, nut, wheat allergies in our home. Any thoughts on what would be the best egg replacer to use for this recipe?
Hi Cassandra – I’m so glad you’re eager to try this recipe! For an egg sub, I think I’d try vegan mayonnaise. Here are some more vegan egg substitution options for your reference.
~jules
Thank you so much for your help!
Will this uphold in a soup? I’ve made a different recipe before for my chicken gnocchi soup and one time it was ok and the other they dissolved.
It should hold up, Juliana. I haven’t tried it in soup, but these are not flimsy or especially wet, so they should hold their own, although adding them later (as close to serving time) is always preferred for best results.
~jules
With GF I do not add the pasta until I am ready to serve it. I cook it separate then pour the broth over.
Where do I pirchase the flour?
Hi Betty, hop to this link to go to the SHOP page where you can learn more about the flour and mixes and make purchases. Enjoy!
~jules
Jules, I have a family recipe for gnocchi which uses ricotta cheese. Any suggestions for conversion? I miss these terribly!
Hi Angela – just use my gfJules Flour in your ricotta gnocchi recipe — it should work just fine!
~jules
Homemade gnocchi has been on my bucket list for a while now, and you make it look so easy! I think I need to dive in this holiday season and try making it.
I love gnocchi. Have you ever made it with spinach? Had the in Rome and they were divine!
OOooh yum! I’ve put wilted spinach in with my ravioli dough before and it was gorgeous! Haven’t tried for gnocchi, but I bet it would be just as pretty. The key is squeezing the extra liquid out of the wilted spinach or pressing it between paper towels so it’s not so wet. That way it won’t throw off the liquid:dry proportions. This would be adding spinach for color to the existing recipe; if you’re talking about using spinach instead of potatoes or flour, I don’t have a recipe for that! Let me know how it goes!
~jules