Gluten Free Potato Gnocchi Recipe

Gluten Free Potato Gnocchi Recipe

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.

gluten free potato gnocchi with artichokes and spinach

 

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!

gluten free sweet potato gnocchi

Gluten free sweet potato gnocchi.

 

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!

susan's gluten free gnocchi

Gluten Free Gnocchi made with pre-made mashed potatoes and gfJules Flour using a gnocchi board.

 

gnocchi boardReader Susan Y-T used a gnocchi board (who invented this magical board?! SO smart!) and made these gorgeous gluten free gnocchi 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. 

Gluten free potato gnocchi is so simple to make and serve with any of your favorite sauces. Use regular white potatoes, sweet potatoes or even purple potatoes for fun! gfJules.com

Gluten Free Potato Gnocchi Recipe

Gluten Free Potato Gnocchi Recipe

Yield: serves 4
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

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, sweet potatoes need extra 1 ½ cups gfJules™ Flour; purple potatoes need extra ½ cup gfJules™ Flour.

I hope you love this recipe as much as we do!

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Gluten free potato gnocchi is so simple to make and serve with any of your favorite sauces. Use regular white potatoes, sweet potatoes or even purple potatoes for fun!

 

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22 thoughts on “Gluten Free Potato Gnocchi Recipe

  1. Pingback: Preparing for Emergencies Gluten Free

  2. 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

  3. 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

  4. 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?

    • 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