Fluffy Gluten-Free Gnocchi

I never thought I’d be making gnocchi at home, let alone gluten-free gnocchi. Growing up, these little potato dumplings were something I only had at Italian restaurants, and I assumed they required special chef skills to make.

Turns out, I was wrong about gnocchi being complicated. The gluten-free version is actually easier to work with than traditional flour-based recipes, since you don’t have to worry about overworking the dough. All you need are the right ingredients and a few simple steps, and you’ll have pillowy potato gnocchi ready for your favorite sauce.

What Kind of Potatoes Should I Use?

While the recipe calls for russet potatoes, you might be wondering if other varieties would work just as well. Russets are actually the best choice for gnocchi because they’re starchy rather than waxy, which helps create that light, fluffy texture we’re after. You could use Idaho potatoes in a pinch since they’re basically the same thing, but try to avoid red potatoes or Yukon golds – they contain too much moisture and can make your gnocchi heavy and gummy. When picking your russets, look for potatoes that are firm and free from any green spots or sprouts, and try to choose ones that are similar in size so they’ll cook evenly.

Options for Substitutions

While gnocchi needs specific ingredients to maintain its texture, here are some possible swaps you can try:

• Russet potatoes: This is one ingredient you shouldn’t substitute – russets have the perfect starch content and dry texture needed for gnocchi. Other potato varieties tend to be too waxy or wet and will result in heavy, gummy gnocchi.
• Gluten-free flour blend: You can use different brands of gluten-free all-purpose flour, but make sure to check if your blend contains xanthan gum. Some good options are Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Note that you might need to adjust the amount slightly depending on the blend.
• Unsalted butter: If you’re dairy-free, you can use olive oil instead of butter. Use the same amount, but remember that it might change the flavor slightly.
• Xanthan gum: If your flour blend doesn’t include it, you must add xanthan gum – there’s no good substitute for this ingredient as it’s crucial for holding the gnocchi together.
• Kosher salt: Regular table salt works fine here – just use about 1/4 teaspoon instead of 1/2 teaspoon since table salt is more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gluten-free gnocchi is overworking the dough, which can make your gnocchi tough and chewy – mix the ingredients just until they come together, treating the dough like you would a delicate pie crust. A common error is boiling the potatoes instead of baking them, as excess moisture will require more flour and result in heavy, dense gnocchi – always bake your potatoes until fork-tender and rice them while they’re still hot. Another crucial mistake is not testing a few gnocchi before cooking the entire batch – cook 2-3 pieces first to check if they hold their shape in the boiling water, and if they fall apart, you’ll need to work in a bit more flour. For the lightest, fluffiest results, make sure your potatoes are completely cool before adding other ingredients, and don’t let the formed gnocchi sit out too long before cooking as they can become sticky and lose their shape.

What to Serve With Gluten-Free Gnocchi?

These pillowy potato dumplings are super flexible when it comes to pairing them with sauces and sides! A classic marinara or brown butter sage sauce works perfectly, but you can also toss them in pesto or a simple olive oil and garlic mixture. For a complete meal, try serving your gnocchi with some roasted vegetables like broccoli, asparagus, or Brussels sprouts – they’re great for soaking up any extra sauce. I like to round out the meal with a light mixed green salad dressed with lemon vinaigrette to balance out the richness of the gnocchi. If you’re feeding a crowd, some gluten-free garlic bread on the side never hurts!

Storage Instructions

Keep Fresh: These gluten-free gnocchi can hang out in an airtight container in your fridge for up to 3 days. If you’re not cooking them right away, dust them lightly with gluten-free flour and spread them on a parchment-lined baking sheet to prevent sticking.

Freeze: I love making extra gnocchi to freeze for later! Place them on a flour-dusted baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. The best part? You can cook them straight from frozen – just add an extra minute to the cooking time.

Make Ahead: You can prep these gnocchi in advance and cook them later. After shaping, either refrigerate for up to 24 hours or freeze them. Just remember to keep them well-dusted with flour and separated to prevent them from sticking together.

Reheat: Already cooked gnocchi? Just give them a quick dip in boiling water for 1-2 minutes, or warm them up in your favorite sauce over medium heat. They’ll taste almost as good as freshly made!

Preparation Time	30-45 minutes
Cooking Time	45-60 minutes
Total Time	75-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 15-20 g
• Carbohydrates: 100-110 g

Ingredients

• 4 large russet potatoes
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon kosher salt
• 1 cup gluten-free all-purpose flour mix, with extra as needed
• 5/8 teaspoon xanthan gum (if not included in the flour blend)
• Tomato sauce for serving (optional)
• Grated cheese for serving (optional)

Step 1: Prepare and Bake the Potatoes

Preheat your oven to 400°F (204°C).

Wash the potatoes thoroughly, pierce them with a fork, and place them in the oven.

Bake for 45 minutes to 1 hour, or until they give when squeezed.

Allow potatoes to cool slightly after baking.

Step 2: Peel and Mash the Potatoes

Once the potatoes are cool enough to handle, peel them using a vegetable peeler or a sharp knife.

Mash the peeled potatoes using a potato ricer, food mill, or a fork until smooth.

Step 3: Chill the Mashed Potatoes

Transfer the mashed potatoes to a large bowl, add the butter and salt, and mix until combined.

Cover the bowl and place the mashed potatoes in the refrigerator to chill until they are no longer warm, about 20 minutes.

Step 4: Prepare the Dough

Once chilled, remove the bowl from the refrigerator.

Uncover and add most of the flour and xanthan gum, reserving a little flour.

Mix initially with a spoon, then use your hands to knead the dough.

If it’s too soft, incorporate more flour a teaspoon at a time, kneading until the dough is firm but still pliable.

Step 5: Shape the Gnocchi

Pull off manageable pieces of dough and roll on a lightly floured surface.

Use your palms to form the dough into ropes about 1-inch in diameter.

Pinch any cracks closed.

Let rolled dough sit for a few minutes to absorb moisture.

Step 6: Cut and Mark the Gnocchi

Bring a large pot of water to a rolling boil.

Cut the dough ropes into 1-inch pieces.

Use the back of a fork to create ridges on each piece, which will help sauce adhere.

Step 7: Cook the Gnocchi

In batches, gently drop the gnocchi into the boiling water.

Cook for about 3 minutes, or until they float to the top.

Remove with a slotted spoon and place on serving dishes.

Repeat with remaining gnocchi.

Step 8: Serve and Enjoy

Serve the gnocchi immediately with your choice of tomato sauce, grated or shaved cheese, and fresh herbs.

For future meals, freeze raw, shaped gnocchi in one layer on a baking sheet, then transfer to an airtight container.

Boil them directly from frozen, adding a minute or two to the cooking time.