Gluten Free Gnocchi - Quick and Easy Homemade Gnocchi Recipe! (2024)

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This is the easiest recipe for Gluten-Free Gnocchi! A classic Italian dish made with only 4 ingredients, you can whip up a batch of tender potato gnocchi, top it with your favorite pasta sauce, and dig in for an easy family dinner.

Looking for more pasta recipes? Try my World’s Best Lasagna Recipe or this Gluten-Free Lasagna!

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Table of Contents

  • Easy 4-Ingredient Potato Gnocchi Recipe
  • What is Gnocchi?
  • Ingredients You’ll Need
  • How to Make Gluten-Free Gnocchi
  • What kind of sauce goes with gnocchi?
  • Tips for Success
  • Make it a Meal
  • Can I Make This in Advance?
  • Storing and Reheating Leftovers
  • Is Potato Gnocchi Freezer-Friendly?
  • More Classic Italian Dishes to Try
  • Get the Recipe

Easy 4-Ingredient Potato Gnocchi Recipe

Gnocchi is just one of those dishes that never fails to satisfy. You can dress it up, or keep it simple, and it’s always delicious! There’s just something about these tender potato pasta pillows that we’ll never tire of in our household.

This recipe for gluten-free gnocchi is basically foolproof, and so fun to make. The prep work is quick and easy, and the recipe calls for only four pantry ingredients! The end result is light and fluffy gnocchi that you can cook and serve with your favorite sauces, from garlic and sage butter to bolognese, and more! Homemade gnocchi is a wholesome meal all on it’s own, or perfect to enjoy with other Italian-inspired dishes.

What is Gnocchi?

Not quite a traditional pasta, gnocchi (pronounced “noh-kee”) is an Italian “dumpling” made from potato, flour, and egg. These soft, pillowy dough nuggets are about the size of a wine cork and are boiled, then tossed in butter or sauces. Gnocchi doesn’t have much flavor on its own since potatoes are fairly bland, but that’s exactly why they are so fantastic – they take on the flavor of whatever pasta sauce you add to them.

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Ingredients You’ll Need

Oftentimes it’s the simplest recipes that taste the best! Here are the 4 ingredients you need to make your own homemade gnocchi:

  • Potatoes: I use Russet or Idaho potatoes, though Yukon gold potatoes are also great for making the best, fluffy gnocchi.
  • Gluten-Free Flour: I always turn to King Arthur Measure-for-Measure when making this gnocchi, and the texture comes out perfect!
  • Eggs
  • Salt

What Kind of Potatoes Are Best?

As mentioned, russet, Yukon gold, and Idaho potatoes are all starchy varieties that work well for this gnocchi recipe. When choosing your potatoes, aim for older ones, as newer potatoes hold too much water (and will absorb more flour as a result).

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How to Make Gluten-Free Gnocchi

Making gluten-free gnocchi at home is so easy. There’s also something so satisfying about rolling your own pasta! Here’s how to do it:

Roast the Potatoes: Roast the potatoes until they’re fully cooked and tender, then let them cool before removing the skins.

Make the Dough: Place the cooked and peeled potatoes in a bowl and mash them, along with the salt and eggs. Slowly add in the flour to form the dough.

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Roll the Dough: Divide the dough and roll the pieces into half-inch logs. Next, cut the logs into gnocchi. If you’d like, you can gently roll the gnocchi pieces down a gnocchi board or the tines of a fork to create the classic indents.

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Boil the Gnocchi: Transfer the gnocchi to a large pot of salted boiling water. Cook the dumplings just until they start to float to the top of the water, then scoop them out or drain them.

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You can serve your potato gnocchi right away, or lightly cook them in a skillet with butter to brown them a bit. Toss them in your favorite sauce, and enjoy!

What kind of sauce goes with gnocchi?

There really isn’t an Italian sauce that doesn’t go with gnocchi. Try it with any of your favorites.

  • Marinara Sauce
  • Herb Butter
  • Alfredo Sauce
  • Pesto
  • Vodka Sauce
  • Bolognese Sauce
  • Arrabiata Sauce
  • Pumpkin Cream Sauce
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Tips for Success

  • Add the Flour Slowly: Work slowly when incorporating the flour into your gnocchi dough. Too much flour will result in gnocchi that are tough and chewy!
  • If Your Dough is Crumbling: If you find the potato mixture is lumpy or crumbly (or both), try mixing in a bit of water. You can also use a fork to give it an extra mashing as needed to do away with any remaining lumps.
  • When Cooking Frozen Gnocchi: Add less of the frozen dumplings to the boiling water. Too many frozen gnocchi at once will lower the water temperature, and you’ll end up with mushy potato pasta.
  • Beware of Overcooking: Gnocchi will overcook quickly, so it’s important to watch closely and get them out of the boiling water within seconds of them beginning to float.
  • Fry After Boiling: Gently frying the dumplings after they’re boiled gives them a nice crispy exterior. You can also use this opportunity to coat them in melted butter and sage! Just be careful that they don’t overcook.
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Make it a Meal

You can toss this gnocchi in a traditional tomato sauce, a light herb butter, or serve it with something more hearty like the meat sauce from my gluten free lasagna. You can even add these Italian dumplings into homemade soups!

When it comes to making it a meal, this easy homemade gnocchi makes a wonderful main dish. Here are some ideas for easy side dishes:

  • Italian Wedge Salad
  • Sauteed Vegetables
  • Air Fryer Asparagus with Parmesan
  • Cranberry Balsamic Glazed Green Beans

Or, serve this gluten-free gnocchi as a side with any of the following mains:

  • Italian Stuffed Acorn Squash with Ground Beef
  • Lasagna Stuffed Meatloaf
  • Sheet Pan Dinner with Potatoes and Vegetables
  • Lemon Herb Grilled Chicken
  • Eggplant Parmesan
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Can I Make This in Advance?

Uncooked gnocchi can be prepared and stored in the fridge before you cook them, but only for a few hours at most. You can also dust the potato gnocchi lightly with flour and leave them covered at room temperature for up to 2 hours, but any longer than this and the texture will be off.

If you plan on making this homemade gnocchi well in advance, I’d highly recommend preparing the gnocchi and then freezing it. Read the tips below on how to freeze!

Storing and Reheating Leftovers

Leftover cooked gnocchi can be stored airtight in the fridge for up to 2 days. Reheat gnocchi in a skillet with a bit of sauce, stirring until warmed through.

Is Potato Gnocchi Freezer-Friendly?

I wouldn’t recommend freezing gnocchi that’s been cooked. The pasta tends to get overly mushy once reheated! You can, however, freeze uncooked gnocchi for up to 2 months for easy storage and reheating.

Prepare and pre-freeze your gnocchi pieces by placing them on a baking sheet and into the freezer until solid. Transfer to an airtight container or freezer bag and place them back in the freezer. Boil gnocchi directly from frozen.

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More Classic Italian Dishes to Try

  • The World’s Best Homemade Lasagna Recipe
  • Italian Wedge Salad Recipe
  • Italian Sausage Sheet Pan Dinner
  • Super Simple Slow Cooker Steak Pizzaiola

    Gluten Free Gnocchi - Quick and Easy Homemade Gnocchi Recipe! (17)

    5 from 2 votes

    Gluten Free Gnocchi

    The best Gluten Free Gnocchi recipe, made with only 4 ingredients! Whip up a batch of satisfying homemade gnocchi as a fun and easy dinner.

    Prep: 5 minutes mins

    Cook: 1 hour hr 20 minutes mins

    Total: 1 hour hr 25 minutes mins

    Ingredients

    • 2 large russet potatoes or Idaho potatoes (about 2 pounds)
    • 2 eggs beaten
    • 1 1/2 tsp salt
    • 1-1 1/2 cups gluten-free all-purpose flour (King Arthur Measure-for-Measure)

    Instructions

    • Preheat the oven to 400°F.

    • Pierce the potatoes all over with a fork. Place them directly on the oven rack and roast for 45-60 minutes, until tender. Let the potatoes cool fully.

    • Remove the potato skins and place the potato flesh into a mixing bowl. Use a large fork to mash the potatoes.

    • Add the salt and eggs and gently work the eggs into the potatoes until uniform. Add 1 cup of flour and work it into the dough until all of the flour is incorporated and the dough sticks together. Add more flour as necessary until the dough holds its shape when pinched.

    • Divide the dough into 8 pieces (they don’t have to be exact).

    • Working with one piece at a time, roll the dough into a log about 1⁄2-inch thick. Cut the log into 1⁄2-inch gnocchi pieces. If you like, you can gently indent the gnocchi with your thumb or roll the gnocchi down the back of a fork to make indents.

    • Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook for about 4 minutes, until they float. Drain the gnocchi and serve with your desired sauce.

    Notes

    Freeze uncooked gnocchi by placing them on a baking sheet in the freezer for an hour. Then transfer to an airtight container and freeze for up to 2 months. Cook directly from frozen.

    Nutrition Facts

    Gluten Free Gnocchi

    Amount Per Serving

    Calories 266Calories from Fat 36

    % Daily Value*

    Fat 4g6%

    Saturated Fat 1g5%

    Trans Fat 1g

    Polyunsaturated Fat 1g

    Monounsaturated Fat 1g

    Cholesterol 82mg27%

    Sodium 909mg38%

    Potassium 475mg14%

    Carbohydrates 52g17%

    Fiber 6g24%

    Sugar 2g2%

    Protein 10g20%

    Vitamin A 120IU2%

    Vitamin C 6mg7%

    Calcium 57mg6%

    Iron 3mg17%

    * Percent Daily Values are based on a 2000 calorie diet.

    Author: Brianne @ Cupcakes & Kale Chips

    Course: Dinner

    Cuisine: American, Italian

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    Did you make this?

    Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips

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    Categories:

    • Diet
    • Dinner
    • Family Friendly
    • Gluten Free
    • Mains
    • Recipes
    • Vegetarian
    • Vegetarian Dinners
    Gluten Free Gnocchi - Quick and Easy Homemade Gnocchi Recipe! (2024)

    FAQs

    What can I substitute for flour in gnocchi? ›

    It's light, doesn't fall apart, and tastes delicious! By substituting the wheat flour for chickpea flour (garbanzo bean flour) and tapioca flour (as I did for these homemade gluten-free tortillas), this vegan potato gnocchi is soft and flexible, yet firm enough not to be 'sticky.

    What are gluten-free gnocchi made from? ›

    For gluten-free gnocchi that's light, fluffy, flavorful, and stays together without being gummy, this recipe uses a combination of superfine blanched almond flour, tapioca flour, and sweet rice flour.

    How do you keep gnocchi from falling apart? ›

    My Gnocchi Are Falling Apart When I Cook Them

    This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

    What should you not do when making gnocchi? ›

    Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

    How do you make homemade flour substitute? ›

    Use: All-Purpose Flour and Cornstarch

    To get the right ratio, measure out 1 cup of flour, then remove 2 tablespoons. Add 2 tablespoons of cornstarch and sift together several times to ensure it's well mixed. Repeat this process for as many cups as you need, or to make a large batch and save for later use.

    What is the best flour for gnocchi? ›

    Flour: You can use either all-purpose or “00” flour for this recipe. Many traditional Italian recipes call for “00” flour, but don't stress if you don't have it. All-purpose works perfectly well. Olive Oil: While not every gnocchi recipe includes olive oil, a bit adds flavor and helps the dough come together smoothly.

    Is gnocchi healthier than pasta? ›

    Nutritional Value

    Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

    Is there a difference between gnocchi and potato gnocchi? ›

    Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

    Does gluten free gnocchi exist? ›

    Note: Gluten-Free Options Are Available For This Product

    Conte's makes a line of gluten-free gnocchi, and if you're really feeling motivated check out this this gluten-free gnocchi recipe from Serious Eats – it's worth the extra work!

    Why did my homemade gnocchi turn to mush? ›

    Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

    Why did my homemade gnocchi fall apart? ›

    If you overdo it with flour, your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

    What are the best potatoes for gnocchi? ›

    The Best Potatoes for Gnocchi

    Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

    How to make gnocchi taste better? ›

    So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

    Is it better to boil or fry gnocchi? ›

    Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.

    How to know when gnocchi is done? ›

    Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well.

    Is plain flour ok for gnocchi? ›

    Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly. Add flour1 1/3 cups (200g) plain flour, plus a little extra to potatoes then use your hands to knead briefly until a soft dough forms.

    Do you use flour or starch for gnocchi? ›

    The Simplest Ingredients

    The gnocchi recipe she taught us had just three ingredients - boiled, starchy russet potatoes combined with a minimal amount of flour (too much flour and your gnocchi are going to be heavy), and a bit of salt - no eggs.

    Why use 00 flour for gnocchi? ›

    What is the best flour for making gnocchi? I always suggest using 00 double zero flour. For most Italian dishes, this soft-wheat flour creates a delicate texture that's easy to bite through. Double zero is perfect for the light, pillowy texture you want for gnocchi.

    How do you thicken gnocchi dough? ›

    Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time. Too much makes the dough heavy.

    References

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