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gluten-free gnocchi on a white plate ready to eat.

Gluten-Free Vegan Gnocchi Recipe

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This post includes a step-by-step guide for How to Make Gluten-Free Vegan Gnocchi using only three main ingredients. This comforting and delicious recipe is perfect for an Italian-inspired meal. Vegan and gluten-free.

  • Total Time: 75 minutes
  • Yield: 5 1x


Units 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
  • 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)


  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.


  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. Once your baked potatoes are cooked and cooled, you can use a fork, food processor, or a potato ricer to mash them.
  3. 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.
  4. You’ll need between 1/4 to 1/3 cups of marinara sauce per serving of gnocchi.
  5. Freeze any extra gnocchi before you boil them, and later cook them from frozen (do not thaw them before boiling them).


  • Serving Size: 1/5 of recipe
  • Calories: 360
  • Sugar: 1.8 g
  • Sodium: 247.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 71.3 g
  • Fiber: 4.4 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg