Gluten Free Gnocchi

Going gluten-free may seem difficult for many people, but especially so when you’re Italian like myself. The first thing an Italian thinks when they hear, “no wheat,” is “but what about my pasta and my bread?!” Although it may seem daunting at first, you’ll find peace in knowing there are tons of options, and you won’t have to forgo your favorite foods. 

I admit, I never thought about making my own pasta at home, because let’s face it, it can be tedious. It wasn’t until I honeymooned in Italy and took a cooking class in Sorrento that I realized homemade pasta can be easy and fun! Gnocchi is one of the most simple pastas to make from scratch. While the gnocchi we made in Italy was delicious, it wasn’t exactly tummy friendly for those with gluten sensitivities. I decided to adapt the recipe a bit to make a gluten-free version, but all of the other elements are basically the same. Sacrifice the gluten, but not the flavor!

Our chef explained to us that the true Italian recipe for gnocchi only contains 3 ingredients: potato, flour, and salt. Cooking doesn’t have to be complicated, and when you have fresh ingredients, the flavors speak for themselves. Eggs were never included in the recipe in the town where this dish originated, so my recipe also omits them. Because these gnocchi are missing the gluten, they require a little more flour to hold them together. With the additional flour, the eggs are not necessary. This makes my version suitable for vegans and those with egg allergies!

Maybe the best part about making gnocchi is that is doesn’t require any high-tech pasta machines or appliances. This equals more space on your countertops (which I think most of us living in NYC wish for!) and more money in your pocket. Your hands do most of the work here. Other than having a large pot to boil your water and a potato masher or ricer, you’re all set and ready to make that dough!

For this recipe, I recommend using starchy potatoes such as Russet or Yukon. For the flour, I used an all-purpose gluten-free flour because I see it being most similar to wheat flour in terms of functionality, and it won’t alter the taste of the pasta in any way. However, you can also experiment with rice flour or sweet rice flour as well.

So as I reminisce on my honeymoon and all the amazing eats, I’ll just have to relive my experiences the best I can in my own kitchen for now. I hope this recipe can bring a little piece of Italy to your homes as well. Now get your apron ready, roll up those sleeves, and start making some delicious gnocchi!

Prep Time: 25 min | Cook Time: 40 min | Yields: 4-6 servings

Ingredients

1. 2 pounds potatoes (Russet or Yukon Gold)
2. 1.5-2 cups all-purpose gluten free flour (I used Bob’s Red Mill)
3. Himalayan pink salt

Directions

For the dough:

1. Fill a large pot of water and let it come to a boil
2. Add potatoes (washed with skin on) into the water
3. Boil potatoes for about 25-30 minutes
4. Drain the water and let potatoes sit until cool enough to handle
5. Peel the skin off of the potatoes using your hands (should come off easily)
6. Put the potatoes through the potato ricer (*Make sure the potatoes are soft and no chunks are left at this point*)
7. Add pink salt evenly across potatoes (optional, but I recommend it)
8. Fold the potatoes onto themselves with your hands
9. Sprinkle your flour onto a clean, flat surface (Note: I did this in increments to ensure even distribution-- knead the flour into the dough, sprinkle more flour, knead again, repeat)
10. Keep folding the potato and flour mixture over itself until you form a dough
11. Knead this dough for a good 5 minutes until it is firm and the flour is fully amalgamated **The fool-proof way of knowing if your dough is ready and good enough, is to roll a small piece of dough and drop it in boiling water. If the piece rises after 2-3 minutes and is cohesive, you’re at a good consistency.**
12. Roll your dough carefully into long snake like pieces
13. Sprinkle on some more flour here to ensure your gnocchi won’t fall apart
14. Cut small bite-sized pieces, about ½ inch in length, from your long rolled out piece of dough
15. Use a fork to make imprints in your gnocchi for aesthetics (optional)

To cook gnocchi:

1. Fill a large pot of water and add a *generous* amount of salt
2. Bring water to a boil
3. Carefully add gnocchi, a few at a time, to the water
4. Gnocchi will naturally sink to the bottom
5. Boil gnocchi for 2-3 minutes or until they begin to rise and float at the top of the water
6. Once they rise to the surface, they are done!
7. Drain gnocchi -- I find that using a mesh strainer (see photo below) works best here. It helps transfer the delicate pasta from the water to your plate while removing the water.
8. Serve with sauce of your choice

***Important Tip: After draining the gnocchi, you want to quickly season them or cook them in your desired sauce. If gnocchi are left for too long without being added to sauce or oil, they will stick together. It's best to transfer them to another pan or pot!

Gnocchi pair really well with any type of tomato sauce (marinara, bolognese), pesto, garlic and oil, or butter sauce, making them super versatile and a good dish to make year round.