Handmade Gluten Free Gnocchi

psw_DSC3853Gnocchi is one of my favourite dishes that I rarely have. This was the first time that I have made it myself. I have heard from a few people that it is super simple to make so I thought I would give it a try as well. Making it myself means that I knew exactly what was going into it and I could substitute wheat flour for gluten free – a combination of corn and rice flour.
I was rolling out the cut pieces into the gnocchi shape that we can all identify with, when I literally placed them on this chopping board and thought – that will work. So I snapped it with the hard stormy light coming through the kitchen window and here is my second ingredients or ‘pre-cooked’ photo for the week! Start of a new trend? Maybe!
I paired this recipe with my basil pesto.
Handmade Gluten Free Gnocchi

4 potatoes (500g), quartered
1 egg, lightly whisked

200g gluten free flour (combination of rice and corn flour)
1/4 cup parmesan, grated

salt and pepper to taste
In a large saucepan, add water to the level of 3cm (1″) and place a metal steaming basket or colander into the pan (This is to make sure the potatoes don’t touch the water). Add the quartered potatoes and steam for 15 minutes or until tender. This steaming method wont allow the potatoes to take up too much water, making the gnocchi gluggy as more flour would need to be added. Once potatoes are tender, mash them and add salt and pepper.
Add the egg to the mash potato and combine. Add half of the flour and parmesan and mix until combined. Add the remaining flour and parmesan in two batches and combine until it forms a dough. On a lightly floured surface, knead the dough until smooth.
Divide the dough into four equal parts. Roll each portion into a log 30cm long and 2cm (1″) thick. With a knife cut small pieces 2cm wide. Lightly roll each piece in your palm into a ball and press onto a folk. Place on a sheet of baking paper.
Bring a saucepan of water to a rolling boil. Add the gnocchi and cook for 3 minutes until they float to the surface. (Make sure your pan is large enough so the pieces don’t overcrowd). Use a slotted spoon to transfer the cooked gnocchi to a bowl.
Stir in your favourite sauce or my basil pesto and serve.

25 thoughts on “Handmade Gluten Free Gnocchi

  1. Pingback: A Simple Basil Pesto | Two Loves Studio

    • Great question Michael! I just have the potatoes mashed and seasoned ready to go, add the eggs and stir and combine immediately. They shouldn’t have the opportunity to cook. If you feel the potatoes are way to hot then you could definitely wait until the have cooled a little. Hope that helps!

      • Not a problem – I’m a novice and before I short change everyone i thought i should ask – thanks for the quick response.

  2. Hi I just made them but mine tasted quite flour-y. I live in germany so used 75% 4 Grain Flour its made of whole grain rice flour, corn flour, millet flour and buckwheat flour. Do you know what I should do differently since they are so floury? should i add more egg? or maybe less flour? I also used 25% basic glutenfree flour made of white rice and corn flours and some starches – its like an all purpose flour without gluten. Should I have rather used all of that and no whole grain flour? I appreciate if you might have any advice for me. 🙂

    • Hi Becky! Thanks for sharing your experience. I am sorry it didn’t work out for you!

      I am not an expert but I would say it could be the combination of mixing those flours or more likely in accurate measurement of the flour and potato weigh themselves.

      If the quantity of potato used was not quite 500g, then I would use less flour. If you can I would use the basic gluten free flour you mentioned that you used 25% of, instead of combining the two.

      Make sure you are weighting the flour instead of using cup measurements.

      You can definitely use less flour. I have searched many recipes and the flour content differs quite a bit. My best advice for you is to have very close to 500g of potato, use the basic gluten free flour you mentioned and use 150g of it with one egg and see if that makes any difference. By using less flour in the cooking stage you might be able to see a difference in its consistency to be able to tell whether you think it will be less floury.

      Was this helpful for you? Let me know how you go!


    • It’s going to be somewhere in between 1 1/3 cups and 1 1/2 cups.

      Please be aware that recipes that ask for flour measurements in weight require accurate quantities of flour for the recipes success.
      Measuring flour with cups will not give an accurate quantity. For example, if you scoop flour out of a jar with the cup vs filling the cup with spoonfuls of flour, your measurements can differ each time by up to 30g, which can greatly effect the outcome of the recipe.

      If you are going to use cups, fill them with spoonfuls of flour and level the cup with a knife.

      Good luck!

  3. I’m so excited to try this recipe! Unfortunately I can’t eat dairy, any tips on excluding or subbing for the parmesan? How much of a role does it play in the overall quality of the gnocchi? Thanks in advance!

    • The parmesan is not vital in this recipe. The flour and egg are what makes it come together as a dough. I wouldn’t think the consistency would change too much as it is a small quantity, so if your up for a little test, I’d try excluding it altogether! I’d love to know how you go Amanda.

  4. loved these! made them last night and they were a huge success. the whole family ate them up. I didn’t have the rice flour so I used an all purpose flour mix (cornstarch, rice, guargum) I am also dairy free, so I used the Daiya cheese. very tasty and stayed together perfectly. thanks!!

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