I’ve always loved making gnocchi from scratch, and after a lot of gluten-free experimenting, I finally nailed a version that’s soft, pillowy and totally satisfying. These little potato pillows are surprisingly easy to make and cook up beautifully, pairing perfectly with any sauce.
Once you try them homemade, you’ll never want store-bought again!
Servings 🍲 4-6 Servings
Prep Time ⏱️ 25 minutes
Cook Time 🔥 5 minutes
Ingredients 🥔
- 1kg Potatoes (floury varieties like Maris Piper work best).
- 150-200g of Gluten-Free Plain Flour (plus extra for dusting).
- 1 Large Egg.
- 1 tsp Salt.
Instructions 🥣
Step 1 – Prepare the Potatoes – Boil the potatoes in their skins until tender (about 20 minutes). Drain these well and let them cool slightly and then peel. Mash the potatoes or press them through a potato ricer until smooth (no lumps).
Step 2 – Make the Gnocchi Dough – On a clean surface or in a large bowl, add the mashed potatoes and sprinkle with salt. Add the egg and start incorporating 150g of gluten-free flour into the mix. Gently bring everything together with your hands or a fork until a soft dough forms. If it feels sticky, add a little more flour — just enough so it’s workable but still tender. (Too much flour will make your gnocchi dense).
Step 3 – Shape the Gnocchi – Divide the dough into smaller pieces and roll each one into a long rope about 2cm thick. Cut the ripe into bite sized pieces, roughly 2cm each. Roll each piece into a small oval shaped ball — you should get around 90 – 110 gnocchi pieces in total. To shape press each ball lightly along the prongs of a fork, creating ridges and make a small dent in the centre with your thumb. Place the shaped gnocchi on a tray dusted with gluten-free flour while you finish the batch.
Step 4 – Rest or Chill – Let the gnocchi rest at room temperature if you’ll be cooking within 30 minutes. Otherwise, cover the tray and refrigerate until ready to cook (up to 30 minutes).
Step 5 – Cook the Gnocchi – Bring a large pot of salter water to a gentle boil. Add the gnocchi in small batches – don’t overcrowd the pan. At first, they’ll sink to the bottom. After about 2 minutes, they’ll float to the surface. Once they float, cook for 1 extra minute, then scoop them out with a slotted spoon.
Step 6 – Serve and Enjoy – Toss the cooked gnocchi straight into your favourite gluten-free sauce. (Check out the recipe on my blog).
Storage & Freezing Tips 🍽️
- To Store: Keep uncooked gnocchi in the fridge (on a floured tray) for up to 2 days.
- To Freeze: Freeze on a tray until for,, then transfer into a freezer bag, these should keep for 2 months. (Cook straight from frozen – no need to thaw).
A Note from My Kitchen 💛 – Don’t worry if your first batch isn’t flawless — gluten-free gnocchi can be a bit of an adventure! With each try, you’ll learn just how soft the dough should feel and how quickly the gnocchi should rise when they are ready.
From my kitchen to yours — lovingly homemade and Gorgeously Gluten Free 🧡 – Eve.
Gorgeously Gluten Free! 