This post includes a step-by-step guide for How to Make Gluten-Free Gnocchi using only three main ingredients, including potatoes, flour, and oil. This comforting and delicious recipe is perfect for an Italian-inspired meal.

potato gnocchi cut and marked with a fork

If you’ve never had homemade gnocchi before, then you are in for a real treat! These fluffy pillows of cooked potato and flour are the perfect vehicle for a marinara sauce, or even just a simple garlic and oil drizzle.

To Gluten-Free Gnocchi, you only need cooked Russet potatoes, coconut oil (or butter or ghee if you aren’t vegan or don’t have dairy allergies), and gluten-free baking flour.

ingredients with labels for homemade gluten free gnocchi

Recipe Steps

Step One

Bake your potatoes and let them cool slightly. Mash the potatoes and add your melted fat.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Slowly work your gluten-free flour into the potato mixture until you have a nice dough to work with.

Process shots for homemade gnocchi with instructions

Step Three

Use your hands to transform your dough into balls, and then roll out each ball using your hands.

Then, cut the dough into 1-inch pieces which will become your gnocchi.

Step Four

Use the back of a fork to make the traditional indentation in each gnocchi.

Step Five

Boil the gnocchi in batches in water until they float to the surface.

homemade gluten-free gnocchi boiled in water

Step Six

Heat up some marinara sauce (or olive oil and minced garlic) and add the cooked gnocchi before serving.

homemade potato gnocchi served with marinara sauce and green onions

FAQs

What gluten-free flour do you like?

I almost always use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour because I get very consistent results.

Can I use sweet potatoes for this recipe?

Yes, you can! You may need a little more flour (1/4 to 1/2 cup extra) to help make the dough the right consistency, since sweet potatoes have more liquid than Russet potatoes.

Can you freeze gluten-free gnocchi?

For best results, freeze any extra gnocchi before you boil them, and later cook them from frozen (do not thaw them before boiling them).

Other Gluten-Free Main Dishes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free gnocchi with sauce

Gluten-Free Gnocchi Recipe


Description

This post includes a step-by-step guide for How to Make Gluten-Free Gnocchi using only three main ingredients, including potatoes, flour, and oil. This comforting and delicious recipe is perfect for an Italian-inspired meal.


Ingredients

Scale
  • 4 large Russet potatoes (about 2 pounds), cooked and cooled until they can be handled (see the notes for cooking suggestions)
  • 2 tablespoons coconut oil, vegan butter, butter or ghee, melted
  • ½ teaspoon sea salt
  • ¾ cup + 3 tablespoons gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)

Instructions

  1. After you have baked your potatoes and let them cool for a bit, use a vegetable peeler to remove the skin (see the notes below for tips on baking the potatoes).
  2. Then, place the peeled potatoes in a large mixing bowl and use the back of a fork or a potato mashed to mash them well. There should be no lumps of potatoes when you are finished mashing them.
  3. Add the coconut oil, butter, or ghee, and salt and stir until the ingredients are combined.
  4. Place the mashed potatoes into the refrigerator to chill for at least 30 minutes.
  5. Then, remove the bowl from the refrigerator and add 1/2 cup of the gluten-free baking flour to the bowl.
  6. Use a spatula to mix the flour into the potato mixture. Then, add another ¼ cup of flour to the mixture and use your hands to mix it in. If necessary, add another 1-2 tablespoons of flour to the mixture until the dough starts to firm up.
  7. Then, fill a large saucepan with water and heat it over high heat. Let the water come to a boil while you form the gnocchi from the dough.
  8. To form the gnocchi, sprinkle one tablespoon of flour on a flat surface. Then, take a handful of dough (about ½ cup) and use your hands to form it into an oval shape. Then, roll out the dough using your hands until it becomes a rope shape with a diameter of about 1 inch.
  9. Repeat until you have rolled out all the dough into ropes.
  10.  Then, use a knife to cut the ropes into 1-inch pieces which will become your gnocchi. Gently press each gnocchi against the back of the tines of a fork to leave small lines on the side of each gnocchi. Be careful not to smash the gnocchi as you still want them to be round.
  11.  Once the water is boiling in your saucepan, reduce the heat to medium heat. Then, use a slotted spoon to transfer 15-20 gnocchi at a time to the boiling water. Let each batch cook for 3-4 minutes at a time. The gnocchi will be done cooking when the float to the top.
  12.  Use a slotted spoon to remove the gnocchi from the water and transfer to a serving plate.
  13.  Heat your sauce of choice in a pan and add the cooked gnocchi to the warmed sauce to help the gnocchi absorb the sauce.
  14.  Store any leftover cooked gnocchi in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.

Notes

  1. There are many ways to bake the potatoes. The simplest method is to prick them and bake them on a baking sheet in a 400 degree F oven for 60-70 minutes. Or, you can make Instant Pot Baked Potatoes (my favorite method). Russet potatoes can also be pierced and cooked in an air fryer for 35-40 minutes at 400°F.
  2. To keep this recipe vegan, use vegan butter or coconut oil.
  3. You’ll need between 1/4 to 1/3 cups of marinara sauce per serving of gnocchi.
  4. Freeze any extra gnocchi before you boil them, and later cook them from frozen (do not thaw them before boiling them).
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: potato gnocchi, egg-free gnocchi, gluten-free Italian food

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.