Soft, FLUFFY, and light, yet sturdy? We’re not talking about your favorite pillow. Behold: gluten-free gnocchi that are just as DREAMY, but you definitely don’t want to sleep on these!
Perfect for a cozy night in, fun date night, or family activity, and just as fun to make as they are to eat. Grab 4 simple ingredients and get your water boiling!
What is Gnocchi?
Gnocchi (pronounced nyo-key) is often associated with pasta, since (like pasta) it originated in Italy and is usually eaten as part of the primi course in traditional Italian meals. However, gnocchi is actually a type of dumpling made of flour, potato, eggs, and salt.
The following gluten-free version uses our Minimalist Baker Gluten-Free Flour Blend to make gnocchi that’s just as fluffy and pillowy as the real deal. It’s the perfect base for all your favorite Italian sauces!
How to Make Gluten-Free Gnocchi
First things first, the gnocchi needs some mashed potatoes! We tried a few methods and achieved the best texture by baking russet potatoes low and slow, directly on the oven rack. Russet is the best variety for gnocchi because of its dry, fluffy texture and pleasant, neutral taste.
Next, it’s time to add an egg. An egg is pretty essential for this recipe because not only does it bind and add structure to the gnocchi — it also helps the gnocchi get fluffy and perfectly cooked when it’s boiled.
Then we add gluten-free flour and form the dough into a ball. Enjoy the process — the dough is beautifully soft, so kneading it is pretty therapeutic! You’re welcome.
Once the dough is mixed, it’s time to shape the gnocchi! After rolling the dough into a “snake,” cut it into 1-inch pieces and use a fork to create the classic gnocchi lines. After a quick trip to the hot tub (boiling water…), the gnocchi is ready to serve however your heart desires!
We hope you LOVE this gnocchi! It’s:
Classic
Fluffy
Pillowy
Savory
FUN
& Undetectably gluten-free!
What to Serve With Gnocchi
Pair it with your favorite sauce and you’ll be in comfort food heaven! Our Easy Vegan Pesto, Easy 1-Pot Marinara Sauce, and Vegan Bechamel Sauce are all winning options. Or try a simple crispy sage, red pepper flake, (dairy-free) butter, and walnut combo.
For sides, we recommend veggies and/or your protein of choice. For veggies, try our Perfect Roasted Asparagus or Garlicky Vegan Creamed Spinach. And for protein, try our Crispy Baked Tofu with Italian Herbs or Lemon & Herb Roasted Chicken Thighs.
More Gluten-Free Comfort Food Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (entrée portions // or double as an appetizer)
SAUCES FOR SERVING optional
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Preheat your oven to 350 degrees F (176 C) and place the potatoes directly onto the oven’s middle rack. Bake for 1 hour 25 minutes – 1 hour 30 minutes, until they are easily pierced with a knife and completely cooked through.
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Let the potatoes cool for 10-15 minutes or until they are cool enough to handle.
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Meanwhile lightly dust a baking sheet with flour and set aside. Begin bringing a large pot of water to a boil.
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Once the potatoes are cool enough to handle, cut them in half and remove the filling, ensuring no skin gets mixed in. Place the filling into a medium mixing bowl. Add the salt and mash very well with a fork — you want to try to get the potatoes super smooth at this point. Alternatively, pass them through a potato ricer. Once smashed, let the potatoes cool another 5-8 minutes. They should be cool enough to avoid cooking the egg.
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Once the potatoes are quite cool, add the egg to the potatoes, gently folding it in with your fork. Finally, fold in about half of the flour and continue working it in until the flour is completely absorbed. Finish by folding in the rest of the flour. Use your hands to bring the dough together into a ball. Try not to knead it — you want to work it as little as possible to keep the pasta light.
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Divide the dough ball into 4 quarters. Work with one at a time, keeping the others covered with a clean kitchen towel.
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Shape the dough into a tube and roll it out into a long snake about 1/2 inch in diameter. Use a knife to cut the snake into 1-inch pieces. Roll each piece onto the back of a fork to create the iconic gnocchi ridges and place each gnocchi onto your lightly dusted baking sheet. Repeat this step with the other 3 quarters.
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Once all of your gnocchi are shaped, gently place them into the boiling water and boil for 3-4 minutes. They don’t need long to cook through. Once done, use a strainer to remove the gnocchi from the water. Place them into your favorite sauce (we like pesto, marinara, or bechamel) and enjoy. They’re also delicious with crispy sage, red pepper flakes, (dairy-free) butter, and walnuts. Leftovers can be refrigerated for up to 2-3 days.
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These are best served fresh but can be frozen before boiling. To cook frozen gnocchi, simply place the gnocchi straight from the freezer into the boiling water. They might need an extra minute to fully cook!
*An egg is important in this recipe for structure. We tested with a chia egg and wouldn’t recommend it. It’s possible aquafaba or egg replacer would work a little better, but we can’t guarantee the result will be the same as with egg.
*Nutrition information is a rough estimate calculated without sauce or toppings.
Serving: 1 entrée serving Calories: 338 Carbohydrates: 69.2 g Protein: 9 g Fat: 3.3 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1 g Trans Fat: 0 g Cholesterol: 93 mg Sodium: 350 mg Potassium: 1040 mg Fiber: 3.3 g Sugar: 1.7 g Vitamin A: 38 IU Vitamin C: 12 mg Calcium: 50 mg Iron: 3.2 mg
