It turns out gluten free gnocchi are wonderful and a dish you can asbolutely make at home! Gnocchi is an Italian pasta made with both flour and potato, making them rather different to standard pasta. Think of them like little light potato dumplings.
The addition of flour, egg and salt to leftover mashed potato (or ready-bought mash) gives you these perfect pasta pillows that work a treat with my sizzling chorizo pasta sauce.
Gnocchi are easily made gluten free and this is a fun recipe to try at home, when you have the time to spare.The rolling and shaping of the pasta takes a little bit of time, especially if you are making a large quantity, but they are well worth it.
You can even make these gnocchi in advance and then keep them in the fridge for a couple of days, until you are ready to use them. Simply pop them in an airtight container.
Lots of you have been making these gluten free gnocchi recently and it has been so lovely getting your positive feedback and seeing photos of you making these at home.
I’ve created a little gallery at the end of this post, showing some of the home creations. If you’d like to submit your homemade gnocchi photos for the gallery, simply email them to me at firstname.lastname@example.org.
- 400g mashed potato - the mash needs to be totally lump-free, so I find shop-bought mash works really well (try Mash Direct's one) or chuck your leftover mash in a food processor to blitz it smooth or use a potato ricer/push it through a sieve
- 130g plain gluten free flour (plus a little extra for dusting)
- 1 large egg
- Half a teaspoon of salt
- Mix the mash, sifted gluten free flour, beaten egg and salt in a large bowl with a wooden spoon.
- Once the ingredients are quite well combined, here comes the messy bit. Knead the dough well with your hands to ensure everything is combined - mix with your hands for 5 minutes until you are left with a smooth, malleable pasta dough.
- Turn the dough out onto a lightly-floured wooden board and break it into 8 even-sized chunks.
- Roll each chunk into a long sausage shape with your hands - each sausage should be about 1.5cm in thickness.
- Chop each sausage into pieces, around 2cm each.
- Now, roll each chunk into an oval-shaped ball. You should have approximately 90-110 balls in total.
- Take a fork and press each ball gently against the length of fork prongs, whilst making a small indent the centre of the ball with your thumb (see pictures below for how the gnocchi should look on the front and back).
- There you have it! Set them aside until you are ready to serve. Add to gnocchi to a pan of salted boiling water and they will sink to the bottom. After a couple of minutes cooking, they will pop to the surface - allow to cook for an extra 2 minutes then scoop them out with a slotted spoon and you are ready to serve them up with a delicious pasta sauce of your choice. Below pictured is my sizzling chorizo sauce, why not give it a try!
Gallery of reader homemade gnocchi creations and feedback from using this recipe:
For more gluten free meal ideas, why not try one of these tasty recipes: