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These homemade Gluten Free Gnocchi require only 3 ingredients, are absolutely delicious and couldn’t be easier to make. Toss them in your favourite marinara (homemade or store-bought) and serve over a bed of fresh and vibrant homemade basil pesto. The gnocchi can be prepared in advance, also happen to be grain-free and won’t leave you feeling weighed down or bloated.
Why You’ll Love These Gluten Free Gnocchi
- Gluten-Free: Using cassava flour makes these potato gnocchi both gluten-free and grain-free.
- Perfect Texture: They’re soft, chewy, and hold their shape just like traditional wheat flour-based gnocchi.
- Versatile: Toss them in a wide variety of sauces, like my homemade pesto, your favourite marinara, or both!
- Freezer-Friendly: Once you roll out the dough and shape the gluten free gnocchi, you can store them in the freezer for a rainy-day.
Ingredients Needed for Gluten Free Gnocchi
- Russet Potatoes: I like to use a high-starch and low-moisture potato variety, like Russets, because they make for lighter and fluffier gnocchi that hold their shape without being gummy. Since they are naturally starchy, you will likely find that gnocchi made from Russet potatoes require less flour than other varieties, which helps keep the gnocchi tender instead of dense or chewy. It also helps to bake the potatoes instead of boil them, which further decreases the moisture levels and amount of flour needed.
- Cassava Flour: These gluten free gnocchi use cassava flour instead of traditional wheat flour, which also makes them naturally grain-free. When boiled, cassava flour gets a bit fluffy and springy, which is ideal for gnocchi. Some brands of cassava flour have a slightly gritty texture, but for the most part, when it’s mixed with the potato and boiled, the grittiness is hardly noticeable. I usually purchase Bob’s Red Mill or Otto’s Cassava Flour. Thrive Market also carries a great cassava flour.
Cassava flour is made from peeled, ground and dried whole cassava root, as opposed to tapioca starch, which is made from the same root but with a different process. Cassava flour is naturally grain-free, gluten-free and highly versatile, so it’s great for Paleo recipes. - Egg: For every 2 pounds of pre-cooked potatoes, you will need 1 whole large egg plus 1 large egg yolk. I like to add the whole egg first and incorporate it into the dough. If I find that the dough is too crumbly and dry to shape into logs, I will then add the additional egg yolk and gently knead it through.
What are Gluten Free Gnocchi?
Although technically a dumpling, gnocchi are usually tossed with a sauce and enjoyed in the same way as pasta. These gluten free gnocchi are virtually identical to traditional Italian gnocchi – made with wheat flour – but use cassava flour to keep things entirely grain-free and gluten-free. The idea is to keep the same look, taste and texture of traditional gnocchi, but to make it a more suitable option for people with gluten sensitivities or anyone following grain-free or gluten-free diet.
How to Make Gluten-Free Gnocchi
- Bake the Potatoes: Place the potatoes on a wire rack set over a sheet pan and bake them in a 425F oven until they are completely fork-tender. You can also bake them in your Traeger Grill on the top rack for even heating. PRO TIP: Poke a bunch of tiny holes in the skin of the potatoes with the tip of a knife before baking to prevent it from exploding in the oven!
- Peel and Rice the Potatoes: After the potatoes have baked, peel the skins and transfer the flesh to a potato ricer. (Try to do this while the potatoes are still hot so that more of the steam escapes). This tool will give you a much more fluffy and finer texture than a potato masher. DO NOT blend the potatoes in a blender or food processor because it will release too much starch and give them a gummy, paste-like texture.
- Mix the Ingredients: On a large cutting board or clean countertop, combine the potato and eggs with a pinch of salt and gently knead them together until just combined. Slowly incorporate the cassava flour a little bit at a time. Remember, you can always add more flour as needed but if you add too much right away it will be much harder to fix. If your dough is too dry and crumbly, add another egg yolk and gently incorporate it into the dough.
- Form Gnocchi: Divide the dough into smaller portions and roll them into long ropes. Cut these ropes into bite-sized pieces. If desired, you can give the gnocchi some ridges by lightly pressing on them with the tines of a fork.
- Prepare the Sauce: Add your favourite marinara to a pan (I used SAUZ Summer Lemon here) and bring it to gentle simmer over medium heat. You want the sauce to be warm before you add your gnocchi.
- Boil the Gnocchi: Bring a separate, large pot of salted water to a boil and cook the gnocchi until they float to the surface. Let them boil for a minute or two until cooked through.
- Toss: Use a slotted spoon or spider strainer to transfer the gnocchi along with some of the cooking water to the sauce and toss them to coat.
- Serve: Spread a spoonful of homemade pesto onto a serving plate and spoon the gnocchi with marinara overtop. The heat from the gnocchi and sauce will gently warm the pesto, mellowing out some of the garlic flavour, while preserving the vibrant green colour, making for a beautiful presentation. Top with some freshly-grated parmigiano reggiano and enjoy immediately!
For Best Results!
- Use Russets: A starchy, low-moisture potato works best.
- Don’t Over-Flour: Too much flour makes the gnocchi dense and heavy. Add a little flour at a time.
- Test a few gnocchi first: Cook a couple to check texture and flavour before shaping the rest.
Ingredient Substitution Ideas
- Potatoes: Try making my Sweet Potato Gnocchi, Cauliflower Gnocchi or Squash Gnocchi.
- Flour Blend: You can substitute a 1-to-1 gluten-free flour instead of cassava flour, but measurements will vary depending on the brand of flour your use.
- Sauce: Feel free to use your favourite marinara (I strongly recommend trying any of the SAUZ products). You can also toss the gnocchi in some garlicky mushrooms or a brown butter and sage combination.
Reheating Suggestions
Gluten free gnocchi store and reheat well:
- Fridge: Store boiled gnocchi in an airtight container for up to 3 days.
- Reheat in a skillet: Sauté in a little oil or butter over medium heat until warmed and slightly crisped.
- Freezing uncooked gnocchi: Spread on a baking sheet, freeze solid, then transfer to a zip-top bag. Boil straight from frozen—no need to thaw!
Gluten Free Gnocchi FAQs
Can I use almond or coconut flour?
Not recommended. These flours lack the starch and structure needed for gnocchi. Stick with cassava flour or a 1:1 gluten-free blend for best results.
Why are my gnocchi falling apart?
The dough may be too dry and over-floured. Try adding an egg yolk to the dough.
How do I know when they’re done cooking?
Once they float to the surface, give them another minute or two in the boiling water, then remove.
Can I make the dough ahead of time?
Yes, wrap it tightly and refrigerate for up to 24 hours. Let it sit at room temp for 15 minutes before rolling.
Gluten Free Gnocchi with Pesto and Marinara
These homemade Gluten Free Gnocchi require only 3 ingredients, are absolutely delicious and couldn’t be easier to make.
Ingredients
For the Pesto:
- ¼ cup pine nuts, lightly toasted until golden brown
- 1 clove garlic
- ¼ teaspoon kosher salt
- ¼ cup freshly-grated parmigiano reggiano
- 1 cup loosely-packed fresh basil
- ¼ cup extra-virgin olive oil
For the Gnocchi:
- 3 medium Russet potatoes, around 2 pounds pre-cooked
- 1 large egg plus 1 large egg yolk
- ¼ teaspoon kosher salt
- 1/2 cup cassava flour, more or less, as needed
- 1.5 cups marinara sauce, I like SAUZ
Instructions
For the Pesto:
- Add the pine nuts to a dry skillet set over medium-low heat and toast them, tossing regularly, until golden brown, around 6 minutes. Transfer to a bowl and set aside to cool.
- In a mortar and pestle, combine the garlic and salt and bash to form a paste. Add the pine nuts and parmigiano reggiano and continue bashing to form a paste. Add the basil and bash to form a paste. Add the olive oil and vigorously stir through to emulsify. Taste the pesto for seasoning and adjust with salt as desired. Cover and set aside until ready to use. Leftovers can be refrigerated up to 5 days.
For the Gnocchi:
- Preheat your oven or Traeger grill to 425F.
- Using the tip of a sharp knife, poke small holes all over the potatoes. If using the oven, place the potatoes on a sheet pan lined with parchment paper or a wire rack and transfer it to the oven. If using your Traeger grill, place the potatoes directly on the grill grates. Bake the potatoes until they’re completely fork-tender, around 1 hour. Remove them from the oven or Traeger, place them onto a board and peel off the skins. Pass the flesh of the potatoes through a potato ricer and let them cool to room temperature.
- Make well in the middle of the potatoes, add the whole egg plus egg yolk and, using your hands or a bench scraper, gently fold the mixture over onto itself from all sides until evenly incorporated. Slowly add the cassava flour a little bit at a time and continue to fold the mixture together until a ball of dough forms. It should be smooth, soft and hold its shape when pressed with your finger. If the dough is too sticky or wet, add a small amount of cassava flour and repeat. If the dough is too dry, add an egg yolk.
- Divide the dough into four equal-sized pieces and roll into individual balls. Roll each ball of dough back and forth into a ¾-inch-thick rope. Cut the rope into individual gnocchi around 1-inch long and lightly dust with a small amount of cassava flour to prevent sticking. If desired, gently roll each gnocchi against the back of a fork to create indentations and set aside.
- Fill a stock pot with water and bring to a boil. Add 2 teaspoons kosher salt to the water and carefully add the gnocchi. Cook until the gnocchi float to the surface, around 2 minutes. Cook an additional 1 or 2 minutes or until the gnocchi are cooked through yet still a little firm and springy.
- While the water boils, add the marinara to a separate skillet over medium heat and bring to a gentle simmer. Once the gnocchi are cooked, use a slotted spoon to transfer the gnocchi to the sauce along with 1/4 cup of the cooking water. Toss or stir the gnocchi vigorously to emulsify the water and marinara.
- To serve, spread a large spoonful of pesto onto a serving plate, spoon the gnocchi on top and garnish with some freshly grated parmigiano reggiano. Serve immediately.
Video
Nutrition
Calories: 839kcal, Carbohydrates: 96g, Protein: 20g, Fat: 45g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 25g, Trans Fat: 0.01g, Cholesterol: 90mg, Sodium: 1703mg, Potassium: 2068mg, Fiber: 8g, Sugar: 10g, Vitamin A: 1653IU, Vitamin C: 35mg, Calcium: 300mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
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