Gluten Free Gnocchi Recipe

I’m sharing a surprisingly simple method for Homemade Gluten Free Gnocchi that uses just a few pantry ingredients and opens up countless sauce possibilities.

I make gnocchi on lazy Sundays and this Homemade Gluten Free Gnocchi surprised me every time. Using simple russet potatoes and some gluten free all purpose flour you get these pillowy dumplings that really hold up.

They’re so easy you can slather them in whatever sauce you like, but my go-to is a bright Gluten Free Pesto that cuts through the richness. I’ve messed them up before, been impatient, overworked the dough, yet when it works it’s ridiculous.

If you want comfort without gluten, this hits that note and still feels fancy enough for guests. Honestly, you won’t regret it.

Ingredients

• Russet potatoes give starchiness and carbs, keep gnocchi pillowy, some vitamin C and potassium
• Egg adds protein, helps bind dough, adds a bit of richness and flavor
• Gluten free flour gives structure, mostly carbs, can lack fiber found in wheat
• Starch keeps gnocchi light and tender, it’s pure carbs, no protein or fiber
• Xanthan gum mimics gluten’s stretch, a tiny amount improves texture, use only if needed
• Sea salt enhances flavor balance, doesnt add nutrition besides sodium, use sparingly

Ingredient Quantities

• 2 pounds (900 g) russet potatoes, about 4 medium
• 1 large egg
• 1 to 1 1/4 cups (140 to 160 g) gluten free all purpose flour
• 1/2 cup (60 g) potato starch or tapioca starch
• 1 teaspoon fine sea salt
• 1/4 teaspoon xanthan gum, if your flour doesnt contain it
• Extra gluten free flour for dusting, about 1/4 cup (30 g)

How to Make this

1. Preheat oven to 425 F and bake the unpeeled russet potatoes (2 pounds, about 4 medium) directly on the rack for 45 to 60 minutes until a knife slides in easy and theyre totally soft. Baking keeps them drier than boiling so your gnocchi wont be gluey.

2. Let the potatoes cool just enough to handle, then peel and press through a ricer or mash very finely while still warm. You want light fluffy cooked potato, no lumps. Spread on a tray and let cool to room temp so the egg wont scramble.

3. Make a shallow well in the cooled riced potato, add 1 large egg and 1 teaspoon fine sea salt. If your gluten free flour mix does not already contain it, sprinkle in 1/4 teaspoon xanthan gum now. Fold gently to combine.

4. Add 1/2 cup (60 g) potato starch (or tapioca starch) and start with 1 cup (140 g) gluten free all purpose flour. Mix gently with a fork and then with your hands until it just comes together. If the dough is sticky add up to the extra 1/4 cup (to reach 1 1/4 cups, 160 g) of GF flour, but dont overwork it. The dough should be soft, slightly tacky, not wet.

5. Divide the dough into 4 pieces on a lightly floured surface (use some of the extra gluten free flour about 1/4 cup / 30 g for dusting). Roll each piece into a rope about 1/2 inch thick, using light flour so it wont stick.

6. Cut the ropes into 3/4 inch pieces and, if you like, roll each piece over the back of a fork or a gnocchi board to make ridges. Keep the cut gnocchi separated on a floured tray so they dont clump.

7. Optional freeze-hack: if you want to freeze, place the tray in the freezer until firm, then transfer to a bag; you can cook from frozen later without thawing. If cooking now continue to step
8.

8. Bring a large pot of salted water to a rapid boil. Cook gnocchi in small batches so they have room to float. Stir gently once after adding so they dont stick to the bottom.

9. When gnocchi float to the surface, let them cook 30 to 60 seconds longer, then scoop with a slotted spoon. Drain briefly and transfer to a bowl.

10. Toss immediately with your sauce, brown butter and sage, or a little olive oil to keep them from sticking. Serve hot. If you want a slightly crisp finish, saute the boiled gnocchi in a hot skillet with butter until golden on both sides.

Equipment Needed

1. Oven with rack (preheat to 425 F)
2. Rimmed baking sheet or tray for cooling and holding gnocchi
3. Potato ricer or fine masher
4. Large mixing bowl
5. Kitchen scale and measuring cups and spoons
6. Fork and bench scraper or knife for dividing and mixing
7. Clean work surface or pastry board dusted with extra gluten free flour
8. Large pot for boiling plus a slotted spoon or skimmer and a colander
9. Skillet for optional pan frying and a spatula

FAQ

Gluten Free Gnocchi Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Golds (same weight, you might need a bit less flour), or use roasted sweet potatoes for a sweeter, softer gnocchi (expect to add more starch), or use well-dried leftover mashed potatoes — they save time but dry them out before mixing.
• 1 large egg: replace with 3 tbsp aquafaba (chickpea brine) for a lighter bind, or make a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water), or a chia egg (same ratio) — all bind but can make dough a bit denser.
• Gluten free all purpose flour (1 to 1 1/4 cups): use a cup‑for‑cup GF blend that already has xanthan gum, or try a mix of brown rice flour + tapioca starch (about 2:1 by volume) for structure, or cassava flour (use slightly less and be ready to adjust moisture).
• Potato starch / tapioca starch (1/2 cup): sub with cornstarch for similar lightness, arrowroot powder for a slightly more elastic bite, or extra potato flour/starch if you want a firmer, chewier gnocchi.

Pro Tips

1. Weigh the potatoes not guess, that keeps the potato to flour ratio honest. If you use anything other than russets expect to slowly add more flour since waxy potatoes soak up moisture differently.

2. Rice the potatoes while theyre warm then spread them out to cool so steam can escape, this really cuts down on gluey dough and so the egg wont scramble when you add it.

3. Add the flour little by little and test cook two or three gnocchi before you shape the whole batch, if they fall apart add a tablespoon at a time. Dont overwork the dough, stop as soon as it just holds together or theyll get dense and gummy.

4. For best texture boil then pat dry and toss briefly in a hot skillet with butter or oil to get a golden crust, tastes way better that way. If freezing, flash freeze on parchment until firm then bag, you can cook them straight from frozen.