No matter your experience in the kitchen, this homemade gluten-free gnocchi recipe is a must-try! Light, pillowy, and easy to make, these little bites of goodness pair perfectly with your favorite sauces for a delicious, comforting Italian meal.
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Gnocchi is a traditional Italian pasta made with flour, egg yolks, salt, and potatoes. We used to enjoy it often—until our family went gluten-free. Since regular gnocchi contains wheat, we went without it for years.
If you’ve been missing gnocchi, too, you’ll love this easy gluten-free potato gnocchi recipe! I’ll share my best tips for making light, pillowy gnocchi and some delicious sauce pairings to complete your meal. Plus, if you love gluten-free Italian recipes, try some of these gluten free Italian recipes to get more cooking inspiration!
Why You’ll Love This Gluten-Free Gnocchi Recipe:
- This recipe helps you make a light, fluffy texture with incredible flavor.
- I created this recipe with simple ingredients like potatoes, gluten-free flour, egg yolks, and salt.
- This gluten free gnocchi pairs perfectly with your favorite pasta sauces!
- My recipe is also dairy-free!!
Allergen Information:
I know many of my readers have a lot of other food allergens they need to avoid. Here is a list of allergens you will NOT find in my gluten free gnocchi recipe.
This homemade gnocchi is gluten-free, dairy-free, nut-free, oat-free, and soy-free.
GREAT and simple recipe! I used Pamela’s cup for cup and it was the most successful
sarah, pinterest comment
gnocchi I have ever made!
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well in this recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
You do not need a lot of fancy ingredients to make gluten free gnocchi. All you need is a good gluten free flour blend, potatoes, egg yolks, and sea salt. This gnocchi is made without ricotta cheese, so it is dairy-free as well as gluten-free.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above. Other blends should also work, but I haven’t tested them.
- Egg yolks – You do not need the whole egg, so use your leftover egg whites to make these Meringues for dessert.
- Potatoes – I recommend using russet potatoes to make gnocchi. They have a good texture and are not waxy like other potato varieties. You can also use Yukon gold potatoes.
- Xanthan Gum – If your flour blend doesn’t contain a binder, add 1/2 teaspoon to the dry ingredients.
How to make gluten free gnocchi:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe.
Before you get started, I recommend that you wash the potatoes to remove all of the dirt. A potato brush is handy to get the dirt out of all of the grooves.
Step 1: Bake the Potatoes.
Oven Method:
- Preheat your oven to 400º F.
- Use a fork to poke holes in the top of the potatoes. This allows steam to escape.
- Bake them for 45-60 minutes, depending on the size of your potatoes. Potatoes are ready when a fork slides in easily.
Air Fryer Method:
- Place the washed potatoes in the air fryer and poke holes in the top for venting steam.
- Place them in the air fryer basket and cook at 400º F for 40-50 minutes, checking for doneness with a fork.
⚠️ Important Tip: Do NOT boil the potatoes! Boiling adds too much moisture, making the gnocchi dense and gummy instead of light and fluffy.
Let the potatoes cool slightly until they’re easy to handle. Cut the baked potatoes into chunks.
Step 2: Rice the Potatoes for Smooth Gnocchi Dough.
Place a few potato chunks into a potato ricer and press them through. Repeat until you have pressed all of the potatoes through the ricer.
No ricer? If you do not have a potato ricer, it is completely okay. You can also use a fork to mash the potatoes, but avoid overworking them to keep the gnocchi light.
Step 3: Check the Texture of Your Riced Potatoes. This is what your potatoes will look like after they have been riced.
Hint: Using the potato ricer adds more fluffiness to the dough. You can use a food processor or potato masher, but the texture will be slightly different.
Step 4: Mix the Gluten-Free Gnocchi Dough. Add the gluten free flour blend, salt, and egg yolks to the riced potatoes.
Step 5: Gently mix until a soft dough forms. The gluten-free flour amounts may need adjusting based on your gluten-free blend. Start with the recommended amount and add more flour if the dough feels too sticky.
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Step 6: Shape The Gnocchi Dough. Place a handful of dough onto a clean surface, such as a silicone mat or kitchen counter. Form a ball with the gnocchi dough.
Step 7: Roll and Cut the Gnocchi. Divide the dough into sections and roll each section into a long rope, about ½ inch thick.
Step 8: Cut The Gnocchi. Use a knife to cut the rope into small pieces, about 1 inch long (or your preferred size). Repeat until you have used all of the dough.
Add Grooves for the Perfect Gnocchi Texture. There are two ways to get the grooves onto the gnocchi. You can use a gnocchi board or a fork. I like using the gnocchi board because it is longer and easier to roll the gnocchi on.
Step 9: Gnocchi Board Method. To use a gnocchi board, place a piece of dough on the top of the board. Gently press and roll it down the board to create ridges.
Step 10: Fork Method. To use a fork, tip the fork upside down on the silicone mat. Place a piece of dough at the top of the fork tines. Roll it down the fork to create grooves. This is a little more difficult because the fork is a lot shorter.
Step 11: Cook the Gluten-Free Gnocchi. Bring a large pot of water to boil. Add the gnocchi a few at a time—they will sink at first and this is normal.
Once they rise to the surface, let them cook for one more minute. Use a slotted spoon to remove the gnocchi from the boiling water.
Step 12: I decided to fancy up a jar of pesto for this recipe. I added 3 tablespoons of pesto to 4 tablespoons of butter. I melted them over medium-low heat for 5 minutes.
Top with a good sauce and lots of parmesan cheese. There is nothing like fresh homemade pasta! If you love fresh pasta too, try my homemade gluten free ravioli recipe!
My favorite sauces for gnocchi:
We are sauce fanatics, and you can enjoy so many tasty sauces slathered over your gluten-free potato gnocchi. Here are some of my favorites:
- Ground Pork Pasta Sauce
- Nut-Free Pesto
- Gluten Free Pasta Sauce with Meat
- Gluten Free Alfredo Sauce
- Or keep it simple with this Gluten Free Marinara Sauce
See all of the yummy gluten free sauce recipes on my blog!
Frequently Asked Questions:
If you have questions, I have answers!! If you have a question you do not see here or are not yet answered in the post, please drop me a comment, and I will respond quickly!
I tested my recipe with King Arthur Measure for Measure. It worked well. I assume most gluten free flour blends will work well in this recipe.
You can definitely pan-fry the gnocchi. Toss them into the butter sauce and cook until they are slightly crisp outside.
No, gnocchi shouldn’t be chewy. The gnocchi should be pillowy and soft in texture. If your gnocchi turned out chewy, be sure you used baked and not boiled potatoes.
You can easily use sweet potatoes to make sweet potato gnocchi.
Storage, Freezing, and Thawing Instructions:
This pillowy gluten free gnocchi will keep fresh in the refrigerator for up to 3 days. I recommend storing it in an airtight container.
Freezing gluten-free gnocchi is a great way to save time and have a quick meal ready when needed! You can store frozen gnocchi for about 2 months in the freezer. Here’s the best way to freeze uncooked gnocchi while keeping their texture intact:
- Line a baking sheet with parchment paper to prevent sticking.
- Spread the uncooked gnocchi in a single layer, making sure they don’t touch.
- Place the tray in the freezer for about 1-2 hours or until the gnocchi are firm.
- Once frozen, transfer the gnocchi into a freezer-safe bag or airtight container.
There is no need to thaw your gnocchi to cook them! Add the frozen gnocchi directly to boiling water. Cook the same as I wrote in the recipe. Boil until they float and cook for one additional minute.
Made this tonight for the first time. Easier than I expected & was fantastic! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.”
Vicky P., Blog comment
More Easy Gluten Free Italian Recipes:
If you love Italian recipes, I have so many incredible recipes for you to try. These are all well-tested recipes that even your picky eaters will love!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Gnocchi Recipe
Ingredients
- 2 pounds russet potatoes
- 2 egg yolks
- ⅔ cup gluten free flour blend * see note
- ½ teaspoon sea salt
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Instructions
- Oven Directions: Preheat your oven to 400º F. Poke holes in the top of the potato so hot steam can vent out. Wash 2 pounds russet potatoes and bake them for 45-60 minutes.
- Air Fryer Directions: Place the washed potatoes in the air fryer basket. Poke holes in the tops to vent steam. Cook at 400º F for 40-50 minutes, checking for doneness with a fork.
- You will know your potatoes are done baking when you can insert a fork in and it goes through the soft potato easily.
- Important Tip: Do NOT boil the potatoes! Boiling adds too much moisture, making the gnocchi dense and gummy instead of light and fluffy.
- Let the potatoes cool slightly until they’re easy to handle. Cut the baked potatoes into chunks.
- Place a couple of cooked potatoes into a potato ricer and rice the potatoes. Repeat until you have pressed all of the potatoes through the ricer. After ricing, your potatoes should look light and fluffy. Using a potato ricer helps create a smooth, airy texture, which makes the gnocchi softer.
- If you do not have a potato ricer: You can also use a fork to mash the potatoes, but avoid overworking them to keep the gnocchi light.
- Add the 2/3 cup gluten free flour blend, 1/2 teaspoon sea salt, and 2 egg yolks to the riced potatoes.
- Mix into a soft dough. Flour amounts may need adjusting based on the gluten-free blend you use. Start with the recommended amount and add more if the dough feels too sticky.
- Place a handful of dough onto a clean surface like a silicone mat or your kitchen counter. Form a ball with the gnocchi dough.
- Divide the dough into sections and roll each section into a long rope, about ½ inch thick.
- Use a knife to cut the rope into small pieces, about 1 inch long (or your preferred size). Repeat until you have used all of the dough.
- To use a gnocchi board, place a piece of dough on the top of the board and gently press and roll it down the board to create the ridges.
- To use a fork, tip it upside down on the silicone mat. Place a piece of dough on top of the fork and roll the piece down the tines. This is a little more difficult because the fork is much shorter.
- Bring a large pot of water to boil. Add the potato gnocchi a few at a time. You will notice when you first add the gnocchi, they sink to the bottom.
- As the gnocchi cook, they will rise up to the top of the water. Cook them for one minute longer after they rise. Use a slotted spoon to remove the gnocchi from the boiling water.
- Top with a good sauce and lots of parmesan cheese. There is nothing like fresh homemade pasta! If you love fresh pasta too, try my homemade gluten free ravioli recipe!
Notes
- You can use any gluten free flour blend for this gluten free potato gnocchi recipe. I used King Arthur Measure for Measure and had good results.
- Storage: Store leftover gnocchi in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
- Freezing Gnocchi: Freezing gluten-free gnocchi is a great way to save time and have a quick meal ready when you need it! Line a baking sheet with parchment paper to prevent sticking. Spread the uncooked gnocchi in a single layer, ensuring they don’t touch. Place the tray in the freezer for about 1-2 hours or until the gnocchi are firm. Add the frozen gnocchi to a freezer-safe zipper bag or container.
- Thawing/Cooking Frozen Gnocchi: Don’t thaw! Simply add the frozen gnocchi directly to boiling water.
- Ground Pork Pasta Sauce
- Nut-Free Pesto
- Gluten Free Pasta Sauce with Meat
- Gluten Free Alfredo Sauce
- Or keep it simple with this Gluten Free Marinara Sauce
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
mine came out really mushy and they floated to the top very quickly. any idea what went wrong? I used same flour and russet potatoes
Hi Lisa, The only time I have seen this is when the potatoes are boiled instead of baked. Did you bake them?
Hi,
Do you think these would hold up in a soup/stew?
Lovely recipe!
Thanks!
Hi Erin, That is a good question. I haven’t tried it, so it is hard for me to know. If you are sure to use baked potato to keep the moisture very low, it should be okay…but I wouldn’t cook them in it too long, maybe add them towards the end of cooking.
I do not have a ricer. Can I just grate the potatoes? And; can I use yellow or red potatoes instead? Why are Russets used?
I assume you could grate the baked potatoes, but I don’t know that they would hold their shape well given how soft they get. I think russets hold up and are less waxy…but you can try another type? I haven’t tested them.
I’m wondering if I need a ricer? or can I just mash them really good?
Hi Sara, mashing them really well should work fine. Thank you!
Why does your recipe call for egg yolk when I make my aunts recipe she uses 1 or 2 whole eggs. Can you let me know why egg yolk? ty btw haven’t tried your recipe yet
Hi Joanne, This is the recipe I have always used. I haven’t tested it with whole eggs.
Made this tonight for the first time. Easier than I expected & was fantastic! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Made a homemade Alfredo sauce & an Alfredo Pesto sauce. Will definitely be making this recipe again!
I am so glad you tried this recipe. Thank you so much for coming back to let me know you enjoyed it!
My gf flour does not contain Xantham gum. Should I add some to the flour, and if so, how much for the gnocchi.
Hi Susie, I haven’t tested this with a blend that doesn’t contain xanthan gum. I would say no more than 1/2 teaspoon if you are going to add it.
Can the gnocchi be frozen after it’s made, but before it’s cooked?
Yes! I have a big bag in my freezer right now. They are easy to freeze by placing them into a freezer bag.