I still remember the first time I made gnocchi from scratch. Flour everywhere, potatoes that stuck to my hands like glue, and me wondering if this was some kind of culinary prank. But let me tell you, once you nail the method, gluten free gnocchi becomes a dish you’ll keep making again and again. Here at Simply Cooked Recipes, I wanted to create a recipe that fits perfectly into gluten free recipes collections, while being a gluten free recipe you can trust. Gnocchi, soft and pillowy, is one of those comfort foods that somehow makes a weeknight feel like a Sunday dinner. The key is balance. Too much flour, they’re tough. Too little, they fall apart. But once you get it right, they are better than any boxed pasta. This gluten free pasta recipe also works well when you’re looking for gluten free healthy recipes. Honestly, I like to call them Healthy Gluten Free Recipes because when I eat them, I feel like I’m eating something that’s homemade, simple, and nourishing. And isn’t that what cooking is about? A little flour on the counter, some laughter in the kitchen, and a plate of gnocchi that says, ‘we did it.’

1) Key Takeaways
2) Easy Gluten Free Gnocchi Recipe
3) Ingredients for Gluten Free Gnocchi
4) How to Make Gluten Free Gnocchi
5) Tips for Making Gluten Free Gnocchi
6) Making Gluten Free Gnocchi Ahead of Time
7) Storing Leftover Gluten Free Gnocchi
8) Try these Italian Recipes next!
9) Gluten Free Gnocchi
10) Nutrition

1) Key Takeaways

Gluten free gnocchi is soft and pillowy, made with potatoes, flour, and egg.
Choosing the right potato makes all the difference in texture.
These gnocchi are easy to make at home, even if the kitchen gets a little messy.
You can pair them with nearly any sauce, from butter and sage to hearty tomato.

2) Easy Gluten Free Gnocchi Recipe

I still remember the first time I rolled out a rope of gnocchi dough. My counter looked like a snowstorm of flour had swept through, and I stood there wondering if anyone in my house would actually eat the little potato pillows I shaped. That’s the beauty of gnocchi. They don’t have to be perfect, just tender enough to feel comforting with every bite.

This is one of those gluten free pasta recipes that brings comfort to the table without much fuss. You don’t need fancy equipment, just a pot, a fork, and a little patience. The reward is a dish that feels like you spent hours in the kitchen, even if you didn’t.

The best part is how versatile these gnocchi are. You can dress them up with a rich tomato sauce or keep it simple with butter and herbs. Either way, you’ll be glad you tried this recipe from Simply Cooked Recipes, where we keep cooking approachable and real.

3) Ingredients for Gluten Free Gnocchi

Russet Potatoes: These potatoes are the secret to fluffy gnocchi. Their starchy texture makes the dough hold together without turning gummy. I always boil them whole, then peel them once soft.

Egg: Just one lightly beaten egg helps the dough come together. It adds a touch of richness without making the gnocchi heavy.

Gluten Free Flour Blend: A balanced mix of flours keeps the gnocchi light. You’ll dust your counter with extra flour to stop the dough from sticking while you shape it.

Salt: It might seem like a small ingredient, but it seasons the dough and keeps the flavor from falling flat. Don’t skip it.

4) How to Make Gluten Free Gnocchi

Step 1. Boil your potatoes until they’re tender enough for a fork to slide in easily. Peel and mash them while still warm, which helps keep the texture smooth.

Step 2. Mix the mashed potatoes with the beaten egg and salt. Then slowly fold in the gluten free flour until the dough feels soft and just a little sticky.

Step 3. Divide the dough into four pieces. Roll each into a rope, about the thickness of your thumb. Slice the ropes into bite-sized pieces.

Step 4. Use a fork to press light ridges into each piece. The ridges aren’t just for looks—they help the sauce cling to the gnocchi.

Step 5. Drop the gnocchi into boiling salted water. They’re ready when they float to the surface, usually in two or three minutes. Scoop them out and serve right away with your favorite sauce.

5) Tips for Making Gluten Free Gnocchi

When I first tried making gnocchi, I used the wrong potatoes and ended up with a sticky mess. The trick is to stick with starchy ones like russets. They give you the right bite without falling apart.

Work with the dough gently. If you handle it too much, it turns tough. Think of it like making pie dough—less is more when it comes to mixing and shaping.

Cook them in small batches. If you crowd the pot, they stick together and cook unevenly. Give them space, let them rise to the top, and scoop them out as soon as they’re ready.

6) Making Gluten Free Gnocchi Ahead of Time

Sometimes I like to get the messy part out of the way earlier in the day. Shaping gnocchi can be relaxing, almost like playing with clay, and once they’re formed you can freeze them before cooking.

Just lay them out on a baking sheet in a single layer. Once frozen, transfer them to a bag. This way they won’t stick together, and you can cook them straight from the freezer. They’ll take an extra minute in the pot, but the taste is just as good.

If you’re planning to serve them later in the week, you can store the shaped gnocchi uncooked in the fridge for a day or two. Keep them lightly floured so they don’t cling to each other.

7) Storing Leftover Gluten Free Gnocchi

Leftovers don’t last long in my house, but when they do, I keep them in an airtight container in the fridge. Cooked gnocchi reheats well in a skillet with a splash of butter or olive oil. The edges crisp up, which makes them even better the second time around.

If you want to stretch the leftovers into another meal, toss them into a soup. They hold their shape nicely and add a hearty touch without needing extra pasta.

For longer storage, the freezer is your best friend. Freeze them cooked or uncooked, but always in a single layer first so you don’t end up with one giant clump of gnocchi.

8) Try these Italian Recipes next!

9) Gluten Free Gnocchi