Homemade Gluten-Free Gnocchi

Learn how to make tender, pillowy homemade gluten-free gnocchi at home with simple ingredients and easy step-by-step instructions. Perfect for busy families and gluten-free beginners!

Making gluten-free gnocchi might sound intimidating, but honestly? It’s one of the most forgiving dishes I’ve tackled in my kitchen. I remember the first time I served homemade gnocchi to my family—their faces lit up like we’d just ordered from a fancy Italian restaurant, except these little pillows came straight from my own hands.

The secret to perfect gluten-free gnocchi is treating your potatoes right and not overthinking the dough. Unlike wheat-based versions, this gluten-free gnocchi recipe relies on quality gluten-free flour blends that create the same silky texture you love, just without the gluten. Whether you’re avoiding gluten for health reasons or simply exploring new recipes, this dish is about to become a weeknight favorite.

You know what the best part is? Once you master the basic technique, you can get creative with sauces, fillings, and toppings. Let’s dive into how to make gluten-free gnocchi that’ll make you feel like a real Italian chef.

Ingredients

Ingredient	Amount	Notes
Floury potatoes (Maris Piper, King Edward, Russet, or Yukon Gold)	1 kg	Choose one variety for consistent results
Plain gluten-free flour	200 g	I love FREEE by Doves Farm, but any quality supermarket blend works beautifully
Egg yolks	2	Room temperature works best
Salt	To taste	Season generously—it makes all the difference
Black pepper	To taste	Freshly ground is always nicer

Instructions

Step 1: Roast Your Potatoes

Preheat your oven to 180°C (Fan 160°C / Gas Mark 4). Place whole, unpeeled potatoes on a baking tray and roast for 1 hour to 1 hour 30 minutes until they’re cooked all the way through and a fork slides through easily.

Roasting (rather than boiling) is key to avoiding waterlogged potatoes, which leads to dense gnocchi. You’ll notice the skins will wrinkle slightly when they’re ready.

Step 2: Cool and Scoop

Remove the potatoes from the oven and carefully cut them in half. Let them cool just enough that you can handle them without burning your fingers—you want them still warm when you scoop.

Using a spoon, gently scoop the fluffy insides into a clean bowl and discard the skins. (Pro tip: Save those skins! Toss them with a little oil and air fry them for a crispy snack.)

Step 3: Mash Until Silky Smooth

Season the warm potato with salt and pepper, then mash it thoroughly using a potato masher, food processor, or potato ricer. You’re aiming for zero lumps here—even tiny bits will make your gnocchi texture grainy.

This step takes patience, but it’s totally worth it. Think of it as meditation time in the kitchen!

Step 4: Cool Completely

Spread the mashed potato in your bowl and let it cool to room temperature. This step isn’t just a suggestion—if you skip it, the warm potato will scramble your egg yolks and ruin your dough.

While it cools, you can tidy up a bit or sip your favorite beverage. Multi-tasking at its finest!

Step 5: Mix in Eggs and Flour

Once the potato is cool, add the egg yolks and stir everything together with a wooden spoon until well combined. The mixture should look creamy and unified.

Sieve in your gluten-free flour slowly, stirring gently until a shaggy dough forms. You’re looking for a texture that just holds together when you squeeze it.

Step 6: Knead and Divide

Dust your work surface generously with gluten-free flour. Turn the dough out and knead it into a smooth, elastic ball—this usually takes about 2 minutes of gentle folding and pressing.

Divide your dough into four equal quarters. Man, oh man, this is where the magic starts happening!

Step 7: Roll Into Sausage Shapes

Take one quarter of the dough and roll it between your palms and the floured surface into a long rope about the thickness of a pencil (roughly 1 inch or 2.5 cm wide). You want it relatively even so all your pieces cook at the same speed.

Repeat with the remaining three quarters. This might feel a bit awkward at first, but your hands will remember the motion after a couple goes.

Step 8: Cut Into Pieces

Using a sharp knife, cut each rope into 1-inch (2.5 cm) long pieces. Each piece should look like a little pillow.

At this point, you can serve them as-is or move to the next step for a more traditional look.

Step 9: Shape Traditionally (Optional)

For that gorgeous ridged texture, gently press your thumb into the center of each gnocchi piece to create a dimple. Then gently roll it over a gnocchi board or the back of a fork, letting it curl slightly under the pressure.

This shaping is purely cosmetic—it doesn’t change the taste one bit, but it does look Instagram-worthy!

Step 10: Chill Before Cooking

Lay all your shaped gnocchi on parchment paper, making sure they don’t touch each other. Pop them in the fridge for at least 30 minutes (or up to a few hours).

This resting time helps them hold their shape during cooking. Think of it as a little nap before the big performance!

Step 11: Cook in Boiling Water

Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Once it’s bubbling vigorously, carefully add your gluten-free gnocchi in batches (don’t overcrowd the pot).

Pop the lid on and bring everything back to a boil.

Step 12: They’re Done When They Float

Within 2 to 3 minutes, your gnocchi will float to the surface. As soon as they do, they’re cooked through and ready to go!

Use a slotted spoon to scoop them out gently, and transfer them to your favorite sauce. Toss gently to coat, and serve immediately while they’re still warm and tender.

Substitutions for Gluten-Free Gnocchi Recipes Dishes

Using Different Gluten-Free Flour Blends

Not all gluten-free gnocchi recipes call for the same flour—and that’s totally fine! Other quality blends like Bob’s Red Mill 1-to-1 or King Arthur’s Measure for Measure will work beautifully, though you may need to adjust slightly if the dough feels too sticky.

The key is using a blend with xanthan gum already included, which helps bind everything together in place of gluten. If your dough feels wet, add a teaspoon of flour at a time until it holds together nicely.

Egg-Free Gluten-Free Gnocchi Recipes

If you need to skip eggs, you can replace each egg yolk with a tablespoon of aquafaba (the liquid from a can of chickpeas) whisked together, though the texture will be slightly less pillowy.

This method works for egg allergies or vegan gluten-free gnocchi recipes, and the taste will remain just as delicious—just expect a firmer bite.

Sweet Potato Option for Dairy-Free Gnocchi

For something a bit different, try replacing half the regular potatoes with roasted sweet potato in your gluten-free gnocchi recipes. The result is slightly sweeter and pairs wonderfully with sage butter or creamy tomato sauces.

You’ll want to reduce the liquid slightly, so start with 1 egg yolk and add the second if the dough feels too dry.

If you loved making homemade gluten-free gnocchi, you might also enjoy exploring our complete gluten-free cookie collection for easy baking wins or our beginner-friendly baking tips for other cozy comfort foods.

Troubleshooting Your Gluten-Free Dairy-Free Gnocchi

Dense or Heavy Gnocchi?

This usually means too much flour was worked into the dough or the potatoes were wet to begin with. Next time, roast your potatoes and really ensure they’re completely smooth with zero lumps.

Also, avoid adding extra flour beyond what’s in the recipe unless your dough is genuinely falling apart—sometimes less is more!

Gnocchi Falling Apart During Cooking?

Your dough needs more binding, which happens when the potatoes are too watery or you skipped the cooling step. Always let your mashed potato cool to room temperature before adding eggs.

If your dough is still fragile, add an extra teaspoon of gluten-free flour and knead it in gently.

They’re Sinking and Not Floating?

Sinking gnocchi usually means they’re undercooked or your dough is too dense. Make sure you’re giving them the full 2 to 3 minutes in boiling water before checking.

If they never float, your dough was likely overworked or too heavy with flour—but don’t worry, they’ll still taste fine!

Gnocchi Sticking Together?

After you cut and shape them, make sure you lay each piece on parchment paper without touching. If they’re already touching and sticking, dust them generously with gluten-free flour.

This prevents them from fusing together before they hit the water.

Storage and Meal Prep for Gluten-Free Gnocchi

Storing Uncooked Gnocchi

You can keep shaped, uncooked gnocchi in the fridge for up to 2 days on parchment paper in an airtight container. If you want to store them longer, freeze them on a tray first, then transfer to a freezer bag for up to 3 months.

The beauty of frozen gnocchi is that you can cook them straight from the freezer—just add an extra minute or two to the cooking time.

Storing Cooked Gnocchi

Leftover cooked gnocchi keeps in the fridge for 3 to 4 days in an airtight container. You can reheat them gently in a pan with a splash of sauce or oil over medium heat until they’re warm and tender again.

Honestly, I love having cooked gnocchi on hand for quick lunches—just warm them up and toss with whatever sauce sounds good!

Serving Suggestions for Gluten-Free Gnocchi Recipes

Classic Tomato and Basil

Serve your warm gluten-free gnocchi with a simple fresh tomato sauce, torn basil, and a drizzle of good olive oil. The simplicity lets the tender gnocchi shine, and it feels so naturally Italian.

This is my go-to when I want something light but satisfying.

Creamy Sage Butter

Melt butter in a pan with fresh sage leaves until it smells nutty and gorgeous, then toss your gnocchi right in. Add a pinch of Parmesan if you’d like, and you’ve got restaurant-quality comfort food in minutes.

The nutty butter flavor transforms these little pillows into pure magic.

Pesto and Roasted Vegetables

Mix your gluten-free gnocchi with a vibrant basil pesto and roasted cherry tomatoes or zucchini for a garden-fresh meal. Add some white beans or roasted chickpeas for extra protein and substance.

This version feels fancy but comes together faster than you’d think!

Variations For Gluten-Free Dairy-Free Gnocchi

Kid-Friendly Gluten-Free Gnocchi

Kids tend to love gnocchi because of the soft, pillowy texture—it’s fun to eat and doesn’t feel “healthy” to them. Serve with butter and a mild cheese, or pair with a smooth marinara sauce for dipping.

You can even let them help with shaping, which makes them more excited to eat what they’ve made!

Dairy-Free Gnocchi Option

The basic gluten-free gnocchi recipe is naturally dairy-free up until serving! Simply skip any cheese or butter and use olive oil or dairy-free butter in your sauce instead.

A simple gluten-free dairy-free gnocchi dish with olive oil, garlic, and fresh herbs is absolutely delicious and happens to be vegan too.

Herb-Infused Gnocchi

For extra flavor, finely chop fresh herbs like parsley, dill, or thyme and fold them into your dough along with the flour. You’ll only need about 2 tablespoons of finely chopped fresh herbs.

This creates a beautiful flecked appearance and adds a wonderful aromatic quality to your gluten-free gnocchi recipes.

FAQs About Gluten-Free Gnocchi

Final Thoughts

Making gluten-free gnocchi at home is genuinely one of those moments where your effort transforms into real, delicious reward. You’re creating something with your own two hands that tastes elegant and special—and honestly, that’s worth celebrating, whether it’s for a casual Tuesday dinner or a holiday family gathering.

The beauty of this recipe is that once you nail the technique, you can play around with flavors, fillings, and sauces endlessly. Every batch teaches you something new, and every meal brings a little joy to your table.