If you haven’t tried making your own gluten free gnocchi before, now’s the time to give them a try! Homemade gnocchi is beautiful soft and very simply to make.
Gnocchi is a variety of 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 mashed potato gives you these perfect pasta pillows. Paired with a simple pasta sauce, they make a wonderful easy meal.
Gnocchi are easily made gluten free and this is a fun recipe to try at home, when you have the time to spare.
You can enjoy gnocchi in all sorts of sauces and dishes, from a simply sage and butter sauce to one of these yummies:
- Pan Fried Gnocchi with Pancetta, Leeks & Peas
- Baked Gnocchi with Chorizo & Aubergine
- Sizzling Chorizo Pasta Sauce
- Wild Garlic Pesto
Do They Take A Long Time To Make?
Making the base past dough is pretty quick, then the rolling and shaping takes about 30 minutes. I find it really relaxing, sitting and shaping the gnocchi, but if you want to skip that part, you can just enjoy them as little cut pillow shapes instead.
Can I Make Them Ahead of Time?
Yes, you can absolutely 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, or place on a plate and cover with clingfilm.
Gluten Free Gnocchi Recipe
Lots of you have been making these gluten free gnocchi over the past few years, since I first posted this recipe. 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 email@example.com.
Pillowy gluten free gnocchi, made using simple ingredients and a no pasta machine needed!
- 450g potatoes, peeled and chopped into chunks
- 100g plain gluten free flour (plus a little extra for dusting)
- 1 large egg
- Bring a pan of water to the boil and add the potatoes. Simmer for 10-15 minutes until cooked through. Drain and mash using a potato ricer or by pressing through a fine metal sieve - the mash needs to be completely lump-free, so a handheld mashed won't quite do the job.
- Leave the mash for a few minutes until it has stopped steaming and is only slightly warm to the touch.
- Mix the mash, sifted gluten free flour and egg together in a large bowl with a wooden spoon.
- Once the ingredients are quite well combined, 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 (or store in the fridge if waiting more than 30 minutes) until you are ready to cook. 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 minute then scoop them out with a slotted spoon and you are ready to serve them up with a delicious pasta sauce of your choice.
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: