- 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
- 1/2 teaspoon sea salt
- 3/4 cup + 3 tablespoons gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 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).
- 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.
- Add the coconut oil, butter, or ghee, and salt and stir until the ingredients are combined.
- Place the mashed potatoes into the refrigerator to chill for at least 30 minutes.
- Then, remove the bowl from the refrigerator and add 1/2 cup of the gluten-free baking flour to the bowl.
- 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.
- 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.
- 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.
- Repeat until you have rolled out all the dough into ropes.
- 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.
- 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.
- Use a slotted spoon to remove the gnocchi from the water and transfer to a serving plate.
- Heat your sauce of choice in a pan and add the cooked gnocchi to the warmed sauce to help the gnocchi absorb the sauce.
- Store any leftover cooked gnocchi in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving.
Bob’s gluten-free baking flourBuy Now →
- 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.
- Once your baked potatoes are cooked and cooled, you can use a fork, food processor, or a potato ricer to mash them.
- Feel free to use prepared marinara sauce to serve with your cooked gnocchi, or your favorite sauce. Gnocchi pairs well with a variety of delicious sauces, including pasta sauce, pesto, or just olive oil.
- You’ll need between 1/4 to 1/3 cups of marinara sauce per serving of gnocchi.
- Freeze any extra gnocchi before you boil them, and later cook them from frozen (do not thaw them before boiling them).
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Keywords: potato gnocchi, egg-free gnocchi, gluten-free Italian food