Gnocchi (Gluten Free)

"Gnocchi is an Italian dumpling made of potato, flour, cheese, egg and seasonings. Common accompaniments of gnocchi include melted butter with basil, pesto and various sauces."
photo by tanish photo by tanish
photo by tanish
Ready In:


  • 1 lb peeled potatoes (russet or Idaho) or 3 large potatoes (russet or Idaho)
  • 1 large egg, beaten
  • 14 cup fine grated parmesan cheese
  • 1 teaspoon salt
  • 14 teaspoon white pepper
  • 12 teaspoon xanthan gum
  • 14 teaspoon nutmeg
  • 1 14 cups bob's red mill all purpose gluten-free flour
  • 12 cup gluten free rice flour, for dusting the surface


  • Place the potato in a large pot of lightly salted water. Cook until soft, drain and put through a ricer (food mill) Allow to cool.
  • In a large bowl, incorporate the potato, egg, cheese and seasonings.
  • Add the gluten free flour to the potato mixture.
  • Mix to form a smooth but slightly sticky dough. Do not overwork the dough.
  • Cover and refrigerate for 30 minutes.
  • Divide the dough into 4 equal portions.
  • On a lightly floured surface, roll the dough into 1/2 inch thick "ropes." Cut each into 1 inch long lengths.
  • Roll each into a ball; then roll each dumpling over the back of a fork to make indents, forming a shell shape.
  • Cook in simmering lightly salted water for 4-5 minutes (the dumplings will rise to the surface) When done remove with a slotted spoon; gently rinse with cold water. When cool add a touch of oil to prevent the gnocchi from sticking together. Unused portions can be frozen for future use.
  • Tip - as a main dish we fry diced bacon, onions and minced garlic in butter until crisp. Add the gnocchi and saute until lightly brown. Top with melted butter and fresh chopped basil leaves.
  • Check out our website for more "delicious recipes missing the gluten but not the flavor".

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<p>I would love to share our gluten free recipes with everyone and also one of my hobbies is photography so it has been alot of fun taking photo's of our dishes. Enjoy</p>
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