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Tray of homemade gnocchi
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5 from 10 votes

Gluten-Free Gnocchi

This recipe is grain-free and plant-based, yet full of that yum factor.
Course: main course
Cuisine: Italian
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free
Servings: 8 four-ounce servings
Calories: 137kcal

Equipment

  • steaming basket/pot
  • potato ricer, or potato masher, or dinner fork
  • gnocchi board or dinner fork
  • parchment lined baking sheet(s)
  • pasta pot
  • slotted spoon

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and cubed
  • 1-3/4 cups garbanzo bean flour, AKA chickpea flour
  • 1/2 cup cassava flour, such as Otto's Naturals brand
  • 1 teaspoon Himalayan sea salt
  • 2 Tablespoons olive oil
  • Sauce or pesto for serving (note the nutrition label below does not include sauce or pesto)

Instructions

To Prepare the Dough

  • Steam the cubed potatoes until tender when poked with a fork or paring knife.
  • In the meantime, stir the dry ingredients together in a large bowl. Drizzle with the oil and mix with your fingers until evenly distributed.
  • When the potatoes are tender, remove from the heat and briefly rinse with cold water.
  • Mash the potatoes thoroughly. I prefer to use a potato ricer for this step. If you don't have one, a potato masher or fork will also work. The idea is to evenly and fully mash all of the potatoes (don't use a food processor or blender for this step because doing so will create a gummy mess).
  • Using your hands, evenly mix the potatoes into the dry ingredients, then form the dough into a ball. If the dough is crumbly, add a Tablespoon of water. Don't overwork the dough.
  • The dough ball will weigh about two pounds. If you won't be forming some or all of the dough into pasta right away, cover with a damp towel and store refrigerated in an airtight container until you're ready to form it into gnocchi. It will keep like this for a few days.

To Form the Dough into Gnocchi

  • Use a gnocchi board or fork to form into the classic gnocchi shape with ridges. The video above demonstrates each method.
  • Place the gnocchi single layer on a parchment lined baking sheet.

To Cook the Gnocchi

  • Gently slide the gnocchi from the parchment into a pot of boiling water. Cook for 3 to 4 minutes. The gnocchi will start to float in the water when they're almost ready; begin testing about 30 seconds after they begin to float. Don't overcook or they'll fall apart.
  • Turn off the heat and use a slotted spoon to remove the gnocchi from the pot. They're fragile so don't pour them into a colander.
  • Serve with your favorite sauce or pesto.

Notes

How To freeze Gnocchi:
  • First form the dough into gnocchi (don't attempt to freeze the dough ball).
  • Freeze the gnocchi single layer on parchment lined tray(s).
  • Once the gnocchi is completely frozen, it's time to bag in desired portion sizes to suit your family's needs. Vacuum seal the bags for best results. If you don't have a vacuum sealer such as a Food Saver, freeze in BPA-free freezer bags (try to push out as much air as possible before zipping).
  • Use the gnocchi within 3 or 4 weeks, especially if you don't vacuum seal the bag(s).

Nutrition

Calories: 137kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 500mg | Fiber: 3g | Sugar: 1g | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg