How to Make Gluten Free Gnocchi: 4 Ingredient Recipe

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The first time I ever made gnocchi in my entire life was a couple months ago. And honestly, I can’t believe I’d never made gnocchi before. Gnocchi is one of those dishes that seems like it would be hard but is actually extremely simple to make and requires few ingredients (most of which I pretty much always have available in my house).

Previously I’d only ever eat gnocchi out at restaurants. When diagnosed as coeliac 3 months ago I suddenly began cooking from scratch and honestly, my recipe skillset was weak. So after a month of eating nothing but bolognaise and steak I began exploring new recipes. I would open up restaurant menus and pick something off the menu and try and figure out how to cook it myself. One of those things was gnocchi. I tested a few different recipes and slightly tweaked them to come up with the perfect gnocchi recipe, which I’m going to share with you all today.

Gnocchi Ingredients:

• 600-650g of uncooked potatoes
• 2 egg yolks
• 55g of salted butter (if you only have unsalted butter you can use this, just add 1/4-1/2 a teaspoon of salt in the mix)
• 300g of gluten free plain flour (we use the homebrand flour from our local supermarket – Coles however we’ve also used Orgran and White Wings with no variation in the final outcome!)

Video Tutorial:

The written recipe is below. However, you can watch the video above for the full tutorial. I always like to include our YouTube videos within the blog as they clearly show each step of the process and how the mix should look at each step! I’d definitely recommend watching the video before attempting to make gnocchi yourself.

Method:

1. Cut the potato into small pieces. The potato doesn’t have to be cut in any particular size or shape but the smaller you cut them the quicker they’ll cook.
2. Grab a large saucepan or pot and put it on the stove. Add water to it and bring the water to a boil.
3. Once the water is boiling add the pieces of potato and cook until the potato is fully cooked and soft.
4. When the potato is fully cooked, drain the water from the saucepan.
5. Process or mash the potato and the butter, mix until it is smooth and creamy. I would highly recommend using a food processor to blend the potato, it will save you time and will make the potato mix creamier. If you’re using a food processor add the potato and butter to the food processor and blend. ** If you’re not using a food processor, add butter to the pot with the potato and mash.
6. Once fully mixed, leave the mix aside to cool. You want the mix to be cool or lukewarm before adding the egg yolks. I usually put the mix in the fridge to speed up the waiting process.
7. Add the egg yolks and mix well.
8. Now slowly incorporate the flour, adding a small bit of the flour in at a time. While adding each bit of flour give the mix a stir with a spatula (if you were previously using a food processor, take the mix off the food processor and do this step by hand). Continue slowly adding all of the flour until the mix is easy to handle and shape (we recommend watching the video tutorial to see the exact consistency). The mix should feel moist but should not be too sticky. Please note that you may need slightly more or slightly less flour, rather than focusing on adding the exact amount, focus on the consistency of the dough and see what works for you.
   
   

9. Sprinkle some flour onto your work surface. Grab a chunk of the dough and roll it out into a long tube, the thickness you make the tube is up to you (depending on how big you want your pieces of gnocchi). We usually make ours about 2-3cm thick. Continue until you’ve rolled all of the mix into tubes.

10. Cut the tubes into small gnocchi pieces. And that’s it! Congratulations, you’ve now made gnocchi. If you wish you can create indents using a fork in the gnocchi to make it look ‘prettier’ but we usually can’t be bothered at this point and just want to eat. Remember, you will have to cook the gnocchi prior to eating it – simply add the gnocchi to a saucepan/pot filled with boiling water and cook the gnocchi for around 2-5 minutes until the gnocchi starts to float. Drain and then it’s ready to eat!
    
    ** Note: We use our food processor constantly and swear by it, it saves us so much time and effort. Our food processor is the Breville Kitchen Wizz 8 Plus however it seems to be unavailable from Breville so I’ve linked the Kitchen Wizz 8 here.

And there you have it! That’s my 4 ingredient, gluten free gnocchi. I hope you enjoyed the recipe. If you end up making your own gnocchi please make sure to let me know in the comments down below or on our socials.