Gluten-Free Gnocchi is easy to make and will pair well with everything from light sauces to rich, meat-based ragùs.
Gnocchi, pronounced “nyo-kee” and not “G-no-chi” as some might initially say, is a type of Italian dumpling often made with potatoes. When I had to go gluten-free for health reasons, it was absolutely devastating to me that I could no longer enjoy a plate of delicious gnocchi from the mom-and-pop Italian restaurant on the corner, or any other restaurant, because gnocchi is usually made with not just potatoes, but also flour. But, luckily, there are alternatives!
Switching up the ingredients in gnocchi might as well be a time-honored tradition. The dish has evolved since ancient times in Rome and the Middle East, before potatoes were even available outside of the Americas. So, subbing out the usual flour for a gluten-free substitution is a perfectly acceptable thing to do, as far as I’m concerned. Though there might be some traditional nonnas in Italy who disagree!
Making gnocchi from scratch can be a daunting task, so I was nervous about trying to make it myself the first time. But, surprisingly, it wasn’t too difficult, especially compared to the one time I tried to make my own stuffed ravioli. That was a disaster, while this was just delicious! Like me, you’re going to love how straightforward this recipe is. The ingredients are all easy to get and easy to use, and your result is a delicious dish.
The fanciest gnocchi preparations
As much as I love serving gnocchi with a simple tomato sauce, sometimes I let the little dumplings shine in fancy Italian preparations. One of my favorites, for example, is gnocchi al tartufo, which is gnocchi sautéed in truffle butter and finished with shavings of fresh black truffle and a dusting of Parmesan cheese. I also love gnocchi al pesto Genovese (freshly made pesto from basil, pine nuts, Parmesan, and good olive oil) and gnocchi burro e salvia (gnocchi stirred through nutty brown butter and crisp, earthy sage leaves). Don’t be afraid to experiment and try your own variations!
How do I store leftovers?
You can store your cooked gnocchi in an airtight container in the fridge for up to 4 days. For longer storage, use your freezer! First flash-freeze the gnocchi by spreading them out on a baking sheet and freezing them for 1 hour. Then transfer the frozen gnocchi to a freezer-friendly bag or container and store them in the freezer for up to 3 months.
Serving suggestions
Tomato Sauce is a delicious choice for gnocchi, of course, but there are so many other sauces to choose from. There’s Tomato Sauce For Lasagna, which is made with meat and veggies, or you can borrow the sauce from this Broccoli Alfredo Pasta Recipe and use gnocchi dumplings instead of the other pasta. If that doesn’t tickle your fancy, give this Homemade Basil Pesto sauce a shot!
Gluten-Free Gnocchi
Ingredients
- 2 pounds russet potatoes
- 2 egg yolks
- 2/3 to 3/4 cup gluten-free all-purpose flour containing xanthan gum
- 1/4 teaspoon salt
- Extra gluten-free flour for dusting
Instructions
- Preheat your oven to 400°F. Wash the potatoes and pierce them with a fork. Place on a baking sheet and bake for about 50 minutes, or until they are soft and easily pierced with a fork.
- Allow the potatoes to cool enough to handle, then peel and mash them until smooth using a potato ricer or masher.
- In a large bowl, combine the mashed potatoes, egg yolks, 2/3 cup gluten-free flour, and salt. Mix until a dough forms. If needed, add a little more flour at a time until it is easier to work with and less sticky.
- Turn the dough onto a surface dusted with gluten-free flour. Knead gently until smooth, adding more flour as needed to prevent sticking.
- Divide the dough into 4 pieces. Roll each piece into a long rope, about 1 inch thick. Cut into 1-inch pieces and roll each piece over a wooden gnocchi board or the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Cook for 1 minute longer. Remove with a slotted spoon and serve as desired.
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