If you’ve never made homemade potato gnocchi before, this may just become a new recipe staple for you! These doughy Italian dumplings can be paired with many kinds of sauces, making it highly versatile and delicious in all kinds of ways.

Last week I was out for dinner with some friends and the gnocchi dish on the menu caught my eye. Traditional gnocchi though is made with all-purpose flour and since I prefer to eat gluten-free, I decided right then and there that I was going to attempt to make it at home.

This is actually a good example of where my inspiration sometimes comes from when I create new recipes! Sean and I love dining out and trying new restaurants in the city and I’ll often feel super inspired by the menus to see what I can concoct at home.

Anyway, I’m very pleased to say that my very first attempt at making homemade gluten-free potato gnocchi was an absolute success. I’ll also have you know that since sharing some behind-the-scenes footage of my experiment on Instagram, I’m also now a professional at pronouncing the word itself (thanks to the many of you who helped explain it, including those of you from Italy who sent me your actual voice recordings!)

So, according to all you lovely folks, gnocchi is pronounced: ny-AW-kee. The “o” in clock as opposed to the sound of boat. And it’s not like “knock-ee” but with the squiggly spanish ñ sound. Ny-AW-kee, or, for better readability, nee-AW-kee. I may have butchered that explanation but I tried.

What Is Gnocchi?

Gnocchi are Italian dumplings made with potato and flour and served with a sauce such as tomato sauce, pesto, or even just browned butter. It’s kind of like pasta. Gnocchi has a very light, neutral flavour though which is why they pair so nicely with rich sauces. The world is your oyster when it comes to choosing which flavours you want to serve it with!

I must admit, I’ve rapidly become obsessed with this recipe since making it for the first time just a few days ago.

The best part about it — besides it’s most delightful squishy, soft texture — is that it’s made with literally just a few ingredients. For my homemade gluten-free potato gnocchi recipe, all you need are:

  • potatoes
  • white rice flour
  • arrowroot starch (this starch helps create a chewier end product similar to traditional gnocchi made with wheat flour)
  • egg
  • sea salt

How to Make Gnocchi

Making homemade gnocchi is extremely easy. It does require a few steps, but all in all, it’s quite plain and simple. Many recipes call for a potato ricer, a device used to grate potatoes up into tiny little pieces, but I am the farthest thing from interested in a kitchen appliance dedicated solely to ricing potatoes. So I just mash ’em up the old fashioned way.

1. Begin by boiling the potatoes whole, unpeeled and unchopped, until they’re very fork-tender. About 40 minutes.

2. Whisk together white rice flour, arrowroot starch, and salt in small bowl.

3. Strain the potatoes after they’ve softened and transfer them to a large bowl to cool for half an hour or so, until they can be handled.

4. Peel potatoes, discard skin, and mash well in the large bowl. You don’t need to whip to an oblivion, just until there are no large chunks. If they’ve been cooked sufficiently, this should be easy to do. You can use a potato masher or even a fork.

5. Crack egg into potato mixture and combine well with hands. This should be quite sticky!

6. Slowly add in flour mixture while simultaneously kneading dough well with hands, about 30-60 seconds. Don’t over-knead. The dough should be a little bit crumbly at first, but soft and somewhat sticky once finished, and should hold together to create a very large dough blob (professional term?)

7. Flour a large cutting board or counter top space with some extra rice flour to create a dry surface for rolling.

8. Pull off a large handful of dough from the large blob, about the size of your fist (1 cup or so), and begin rolling onto your surface between your palms into a long sausage shape about 1 inch in diameter.

9. Cut into 1 inch, bite-sized pieces. You’ve now cut your gnocchi! Sprinkle with a little bit of rice flour to keep dry and set aside. Repeat this process until the entire large blob has been rolled and cut.

10. Cook! You can now cook up your fresh gnocchi by boiling in water for about 2 minutes, until they float to the top. At this point they can be served with pretty much any sauce of your liking, or fried up in a pan with garlic, olive oil, kale, sea salt and pepper — my favourite! Alternately, you can transfer to dish and freezing for later use. Do not refrigerate as they can become soggy).

Homemade Potato Gnocchi

A simple 5-ingredient gluten-free gnocchi recipe, perfect for pairing with your favourite sauce!

Course Main Course
Cuisine Gluten-free, Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Meghan Livingstone

Ingredients

  • 2 lbs white potatoes (about 6 potatoes)
  • 1 egg
  • 3/4 cup white rice flour
  • 1/2 cup arrowroot starch
  • 1 tsp sea salt

Instructions

  1. Boil potatoes whole, unpeeled and unchopped, until very fork-tender, about 40 minutes.

  2. In small bowl, whisk together white rice flour, arrowroot starch, and salt.

  3. Strain the potatoes after they’ve softened and transfer them to a large bowl to cool for half an hour or so, until they can be handled. Then peel potatoes, discard skin, and mash well using a potato masher or fork in the large bowl until there are no large chunks.

  4. Crack egg into potato mixture and combine well with hands. This should be quite sticky.

  5. Slowly add in flour mixture while kneading dough well with hands, about 30-60 seconds. Don’t over-knead. The dough should be soft, smooth, and somewhat sticky once finished, and should hold together to create a very large dough blob.

  6. Flour a large cutting board or counter top space with some extra rice flour to create a dry surface for rolling. Pull off a large handful of dough from the large blob, about the size of your fist (1 cup or so), and begin rolling onto your surface between your palms into a long sausage shape about 1 inch in diameter.

  7. Cut into 1 inch, bite-sized pieces. Sprinkle with a little bit of rice flour to keep dry and set aside. Repeat this process until the entire large blob has been rolled and cut.

To cook:

  1. You can now cook up your fresh gnocchi by boiling in water for about 2 minutes, until they float to the top!

  2. Serve with any sauce of your liking, or fried up in a pan with garlic, olive oil, and kale–my favourite!

To freeze:

  1. Transfer to large dish and layer gnocchi with parchment paper or paper towel in between so they don’t clump together while freezing. Store for up to 2 months. Do not refrigerate as they can become soggy.


Have you ever made homemade gnocchi before? I hope this recipe inspires you to try it yourself! Leave a comment below with how it turns out for you–and share your creations on Instagram! Tag me @meghanlivingstone.