Homemade Gluten Free Gnocchi – The ultimate guide
Homemade gluten free Gnocchi (Italian potato dumplings) that are easy, versatile and perfectly-textured from the kitchen of my Italian heritage. Also dairy free recipe.
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“These are as good as any gnocchi I’ve ever eaten” said the wheat eater! “…And definitely the best gluten free gnocchi we’ve ever had” (and we’ve tried every possible packet available and a lot of recipes too).
As a Coeliac with a solid Italian foodie heritage (both before and after being gluten free), I have to agree. These little homemade morsels of potato deliciousness are PERFECT. Fluffy, light, pillowy and tender, with characteristic gentle density and ‘chew’. They’re flavourful while remaining neutral, so can be paired with anything to create a hearty meal. They aren’t gummy or gritty and they hold their shape when cooked so all those little ridges grab and hold the sauce.
Why not give them a go? Read on and I’ll teach you all you need to know… From understanding the best gluten free flours to use (and why), to choosing the ‘right’ potatoes and knowing how to cook them for gnocchi… And of course, how to mix, shape, store and cook these amazing Italian potato dumplings.
What are Gnocchi?
Gnocchi (pronounced ny-o-ki) are little Italian dumplings, traditionally made from a dough of potato mixed with flour and egg. They should be soft, yet gently chewy and characteristically have little ridges (made from rolling against a gnocchi board or fork) so that sauce clings to their surface. Occasionally, they are served as small smooth lumps, although for me, this changes the experience of eating them, and just doesn’t feel ‘right’.
As with most foods, there are many regional variations, with the addition of various cheeses, herbs, and vegetables being typical.
Are gnocchi a type of pasta?
This may be an obvious question, but it is less than easy to answer definitively. Gnocchi’s food genre has been much debated however, and the majority view appears to be that no, gnocchi are not a type of pasta.
Research of food references and Italian sources indicate that although gnocchi may be a ‘predecessor of pasta’ they are not one and the same. Gnocchi are firmly considered to be dumplings… differing significantly from pasta in that the dough is very much potato-based (whereas pasta is just flour, egg and water).
Ingredients for making the best Gluten Free Gnocchi
The ‘right’ potatoes
Gnocchi (gluten free or otherwise) have a potato base. So let’s start with considering which potatoes are best and why.
It’s really important that Gnocchi are made with potatoes that are starchy and floury… That is, potatoes that are high in starch (often releasing a milky-coloured liquid when pricked), but also (importantly) low in moisture. When cooked they will be fluffy and absorbent, with a floury, slightly ‘dry’ texture.
The best varieties are King Edward, Russet, Maris Piper andYukon Gold. While some gnocchi recipes state simply ‘baking potatoes’, bear in mind that in supermarkets, ‘baking potatoes’ are often not labelled for variety and thus may not be the best option. It is better to pick potatoes by type for gnocchi.
The gluten free flour blend
I tested a variety of different flour blends alongside the potatoes when exploring homemade gluten free gnocchi dough. I knew the choice of flour would make a big difference to the final texture, stability and taste of the dumplings and it was really important to me that I got this bit right!
Most recipes for gluten free gnocchi use primarily white starches (whether bog-standard starch-based commercial flour blends or a ‘named’ combination of potato, tapioca, white rice and corn starches). I tested several versions along the same lines. The results were at best bland, very powdery and (unsurprisingly) ‘starchy’ and gummy in texture… At worst, they became unstable when left to sit around for a few hours, leaking out any remaining moisture from the potatoes and subsequently disintegrating in the pan when poked to the smallest degree. Using rice flour additionally made them gritty which exacerbated the disappointment.
So… let’s remind ourselves of the basics… Standard gnocchi recipes include wheat flour (often grade ‘00’), meaning there’s a significant gluten protein structure in the mix. Starch flours don’t contain gluten or any other protein and are consequently unstable and gummy with a poor ability to retain absorbed liquid.
To ‘replicate’ wheat flour’s characteristics in my gnocchi recipe, I tested and formulated a gluten free flour blend for the following criteria: protein structure and robustness; ability to absorb and hold liquid; flavour; softness; and with just enough starch to enhance the pillowy texture (‘cos we still need balance).
Gluten free flours used
- Millet Flour – Reasonably neutral in flavour, with a higher protein content for structure (medium absorption). Possible alternatives: Oat; Quinoa; Buckwheat; Sorghum; White Teff.
- Maize Flour (NOT maize starch/UK cornflour or corn starch… OR polenta). Maize flour may also be known as corn flour in the US. It is a yellowish-coloured, finely-ground flour. Used for its high absorption and reasonable protein content. Possible substitutions: Quinoa; Amaranth; Oat; White Teff.
- Tapioca Starch – used for fluffiness, chew and pliability. Possible alternatives: A combination of corn starch or arrowroot starch + mochiko at a ratio of around 2:1.
NOTE: I haven’t tested all the alternatives. Changing the flour will also alter the flavour and possibly the structure and absorption of your gluten free gnocchi dough. Thus it is important to experiment a little and to add the flour blend gradually, allowing time for hydration before adding more.
Other dry ingredients
In addition to gluten free flours, I add the tiniest amount of xanthan gum to my homemade gnocchi. And I mean tiny! To be honest, it’s probably completely unnecessary for structure or binding. But it does offer a little extra fluffiness. If you can’t tolerate it, leave it out!
I also add a tiny amount of salt to enhance flavour and a pinch of ground nutmeg (which is entirely optional) for warmth and tradition.
Egg yolk
My recipe for gluten free gnocchi specifically uses egg yolk rather than whole egg. While I tested the dough both with and without egg white, I found that using yolk alone created a more robust and richer dumpling.
How to cook and prepare potatoes for gluten free gnocchi
Many recipes boil the potatoes to cook them. Traditional Italian recipes boil the potatoes in their skins. Modern wisdom suggests that baking the potatoes is better. Having tried all methods, I have to agree that modern wisdom is right! Why? Because when making gluten free gnocchi, it’s essential the potato flesh is relatively dry when the dough is created. Boiling (with or without skins) absorbs way too much water and can wash out the starch. The dough then requires excess flour to compensate, resulting in tough, dense, gummy gnocchi.
So… THIS is what you NEED TO KNOW about preparing potatoes for gluten free gnocchi…
- Bake the potatoes in a HOT oven (or air fryer) until super-soft inside… Until you can feel the internal flesh squish easily when pinched or pressed.
- Prick them plenty of times before baking. This prevents them ‘exploding’ and also helps more moisture escape from the potatoes during baking.
- If possible, bake them directly on the bars of the oven shelf (or a wire rack) so that hot air circulates freely.
- Once baked, cut in half while hot and either break up the flesh in the skin or scoop it out, to enable steam to escape and the potatoes to dry a little more!
- When cool enough to handle (but not cold), weigh and finely ‘rice’ the potato flesh with (preferably) a potato ricer, spreading it on the work top/large sheet of baking paper to allow any residual steam to dissipate. NOTE: Be careful not to overwork (particularly if using a fork to ‘mash’). The potatoes need to stay light and fluffy. Overworking releases too much starch and makes them gluey. NEVER use a blender/food processor for the task!
Tips for perfect homemade Gluten Free Gnocchi dough
Where to mix the dough…
Once the potato has been cooked, de-steamed and cooled enough to work with (but is still warm/tepid), the dough can be made. You have a couple of options on ‘where’ to make it…
- Directly on the work surface
- In a bowl
Now hear me out on this one… While a bowl may be less ‘messy’ in terms of clean up, gnocchi made on the work surface are (in my opinion) better! You get greater control over judging texture, the potato continues to ‘dehydrate freely’ as it’s mixed and you’re less likely to overwork the dough. Ultimately however, the choice is yours and if you use a bowl, the gnocchi are still great!
Add the flour and allow to hydrate…
Add the flour in portions both for easy mixing and to ensure your gluten free gnocchi dough reaches a good consistency.
First drizzle egg yolk over the surface, then add about half the flour and mix through. To prevent over-working the dough, mix with a cutting and folding motion using either a dough scraper (on a work surface) or a pastry cutter (in a large bowl). If you have neither of these, work through gently with either a fork or fingers. Whatever the method used, try to avoid over-compressing, as this encourages the potato starches to liquify.
Once the first batch of flour is more or less amalgamated, add half of what’s remaining and repeat until it forms a dough.
Now STOP! Set the dough aside for 10 minutes or so for the gluten free flours to hydrate. This allows a more accurate assessment of texture. At the end of hydration, the dough may feel more ‘wet’. Now add the remaining flour a little at a time, gently amalgamating and kneading with hands until it becomes smooth and even, soft but firm, non-sticky to touch (but not crumbly) and rollable.
Depending on the moisture levels of the potato, you may require a little less or a little more flour than stated. If you need a little more, sprinkle either extra millet or maize flour, and gently continue to knead until happy with the texture.
NOTE: Although not essential… When working the dough with hands, it helps to wear vinyl food gloves, to avoid sticky dough fingers.
How to shape Gluten Free Gnocchi
Once the gnocchi dough is made, roll it into a ball, flatten slightly and cut into portions. It’s easier to work with smaller pieces.
On a work surface dusted with a little millet, maize or brown rice flour, roll the dough portion into a sausage shape with a diameter of around 2 cm. Cut the sausage into segments about 1½ cm wide.
Now shape the gnocchi, making ridges that will hold the sauce when served. Do this either traditionally with a gnocchi board… Or with the tines of a fork.
To roll and shape each little dough block, place it on the gnocchi board or the bars of a turned over fork. Make a central indent with your thumb and pull gently downwards to curl slightly, thus creating ridges.
It’s actually a really relaxing process (once you get the hang of it)… But if you can’t be bothered, just take each block and press down gently with a fork to create grooves (being careful not to flatten too much).
Once rolled, set the gnocchi aside (separated from each other) on a lightly floured tray.
How to cook Italian potato dumplings
Gluten free gnocchi are cooked in exactly the same way as standard gnocchi. Bear in mind they only take a couple of minutes to cook through… So make sure your sauce is prepared and ready! To boil them in a pan:
- Bring a large pan of lightly salted water to a rolling boil.
- Carefully transfer the gnocchi a few at a time to the pan, stir gently and bring back to the boil.
- Simmer for about 2 minutes, until the gnocchi float to the surface, then drain thoroughly.
- If transferring straight into a sauce, remove from the water using a slotted spoon and transfer directly to the sauce.
For a different eating experience… gnocchi can also be pan fried (straight after boiling and draining) in a little butter and olive oil over medium heat.
How to serve Gluten Free Gnocchi
There are many ways to serve gluten free gnocchi. But the speediest is to pair it with either a simple tomato passata-based sauce or a cream-based sauce in the pan! One of my favourite recipes is this uncomplicated Creamy Mushroom Gnocchi.
Alternatively, stir through a few spoons of homemade Pesto; Turn it into Gnocchi Bolognese; Use it to make my epic Creamy Gnocchi and Chicken; Or create a divinely comforting gluten free Tomato Baked Gnocchi with Cheese.
Can I make Gluten Free Gnocchi ahead?
Yes. My gluten free Gnocchi recipe can be made in advance and stored uncooked either in the fridge for a couple of days… Or in the freezer for 2 to 3 months.
In the fridge: try to keep the gnocchi separated by layering between sheets of baking paper in an airtight container.
In the freezer: fast/flash freeze separated on a tray to prevent them sticking together. Then transfer them frozen to an airtight container or sealable bag. From frozen, drop the gnocchi straight into boiling water to cook.
Ready to make Gluten Free Gnocchi?
Thank you for reading. I hope that explains everything you need to create the best Italian Homemade Gluten Free Gnocchi. If you have further questions feel free to reach out by comment below, social media message (Instagram, Facebook or Pinterest) or email, kate@glutenfreealchemist.com and I’ll do my best to help.
You may also like my recipe for gluten free Sweet Potato Gnocchi too!
Or… to explore all my other delicious gluten free meals, makes and bakes, head over to my fabulous Gluten Free Recipe Index. All the recipes (over 500 of them) are organised into groups by category to make it easy to browse and pick. And if you can’t find what you want, let me know!
All shared with my love
Homemade Gluten Free Gnocchi
Key equipment
- Oven
- gnocchi board (or fork)
Ingredients
- 350 g potato flesh (taken from approx. 600 to 650g baking potatoes). The potatoes MUST be floury varieties: King Edward, Maris Piper, Russet, Yukon Gold
- 40 g millet flour
- 35 g maize flour NOT corn/maize STARCH
- 45 g tapioca starch
- ⅛ tsp xanthan gum (if unable to tolerate, leave out)
- ¼ tsp fine sea salt
- pinch nutmeg (optional)
- 1 large egg yolk
Instructions
Bake the Potatoes
- Heat the oven to 200 C/400 F (or use air fryer heated to 200 C on ‘bake’ setting).
- Weigh out approx. 650g potatoes and prick the skins several times with a sharp knife.
- Place them directly onto the bars of the oven shelf (or if the shelf is solid, place them on a wire tray in the oven so that the hot air can circulate).
- Bake the potatoes for 50 to 60 minutes (depending on the size of the potatoes) until they ‘give’ very easily when squeezed. (40 to 50 minutes in air fryer).
Preparation and de-steam the potatoes
- While baking, weigh out the flours, xanthan gum, salt and nutmeg into a bowl and mix well to combine. Set aside.
- Prepare 1 or 2 large baking sheets by lining with baking paper and dusting with either brown rice flour, millet flour or maize flour.
- When baked, remove the potatoes from the oven and slice lengthways in half with a knife. Poke the flesh a little to break it up and loosen and set the potatoes so the flesh is upwards and the steam can escape. Leave for 5 minutes or so to cool enough to handle.
- Scoop out the flesh of enough potatoes into a bowl, weighing to 350g. Save any skins or leftover potatoes to fry or crisp up in the oven with a little olive oil and salt.
- While still hot, use a potato ricer for preference (or alternatively a large fork) to 'mash' and spread the potato on a large clean sheet of baking paper allowing any remaining steam to escape and the riced potato to cool to a warm/tepid temperature. (If planning on making the gnocchi on a clean work surface (rather than in a bowl), rice the potato directly onto the counter top).
- If not making on the worktop, transfer the potato to a large bowl when de-steamed.
Make the gnocchi dough
- Add the egg yolk, spreading or drizzling across the surface of the potato flesh.
- Sieve about half the flour mixture across the top and use a bench scraper (or pastry cutter/fork if using a bowl) to bring the mixture together in a cutting and folding motion.
- Once more or less amalgamated, add about half the remaining flour and continue to combine.
- When the mixture has started to clump well and forms a dough, set aside for 10 minutes to allow the flours to hydrate. Once hydrated, the dough may feel ‘wetter’ than it did.
- Add the remaining flour a little at a time and gently knead until it comes together as a smooth dough (use vinyl food gloves (as preferred) to prevent sticking to fingers).
- If the dough is still too sticky, mix with a tiny bit more maize and/or millet flour. Knead gently until the dough is even, soft but firm, non-sticky to touch and rollable.
- Roll into a ball and flatten slightly, then cut into about 6 portions.
Shape the Gnocchi
- Dust the work surface with a little flour (brown rice/millet/maize). Take one portion and roll into a sausage shape with a diameter of about 2 cm.
- Cut the sausage into segments of about 1½ cm each.
- Place one of the segments on a gnocchi board (or the bars of a turned over fork), make a central indent with your thumb and pull gently downwards to curl slightly creating ridges. Use a little flour as necessary to prevent any residual stickiness. (If preferred, just take each segment and press down gently with the fork to create indents (being careful not flatten too much).
- Continue the rolling, cutting and shaping process until all the dough is used.
- Set the gnocchi aside, separated on the prepared baking sheet and if not using straight away place in the fridge to chill.
Cook the Gnocchi
- When ready to cook (have your sauce ready!), bring a large pan of water (lightly salted) to a rolling boil.
- Carefully transfer the gnocchi a few at a time to the boiling water, stir gently and bring back to the boil.
- Simmer for about 2 minutes until the gnocchi float to the surface, then drain immediately and thoroughly. If transferring straight into a sauce, remove from the water using a slotted spoon to drain and transfer directly to the sauce.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Homemade Gluten Free Gnocchi shared with
- Fiesta Friday #615 with Angie
- Full Plate Thursday #751 with Miz Helen’s Country Cottage
I used this recipe as an inspiration to make squash gnocchi. I usually made gnocchi with our normal flour mix but they are very fragile and as squash gnocchi are fragile to make I wanted something with more structure. I used half russet and half squash. The gnocchi were nice but when reheated the following day they were not as good as the first day, too soft. I made gluten gnocchi the same way and they are better the following day reheated with cheese on top in a oven. But, the gnocchi were easier to make using this recipe flour mix than the gluten gnocchi I made the same day. The taste is good too and the first day texture was nice. I don’t know if people had the same experience when reheating those gnocchi when made only with potatoes. For my squash experience, next I’ll put 100% squash next, see if the flour mix will accept that. I am looking forward to try potato gnocchi with this recipe too. Thank you for sharing.
Thank you for your lovely comment.
Squash is a lot more ‘wet’ than potato, so some adjustments are definitely needed. I had a similar issue when translating the potatoes into sweet potatoes and made some tweaks to flour ratios to balance the moisture. I’m not sure how that will translate into squash, but it may be worth a look. I intended to make pumpkin gnocchi to test, but pumpkin season came and went and I ran out of time.
https://www.glutenfreealchemist.com/sweet-potato-gnocchi-gluten-free-boiled-or-fried/
They are still more fragile, but tasted great and were fabulous fried as well (once cooked).
Re the potato only gnocchi… I found them to be very good reheated. xx
This Gnocchi is as good as any I’ve ever tasted and significantly better than most.
Thank Steve. So glad you liked them