How to make gluten free gnocchi

How to cook gluten free gnocchi

Senior Food Editor Lucy Kelly shares her step by step guide to making one of the easier at home ‘pastas’.

Gluten free gnocchi


6 SmartPoints® per serve
Prep time: 25 min | Cook time: 25 min + cooling
Serves: 4



2 x 200g sebago potatoes, unpeeled, scrubbed
1 egg yolk
1 tsp salt
½ cup (100g) rice flour plus extra



Cook the potatoes in a large saucepan of boiling salted water for 25-30 minutes or until very tender.
Lucy's tip: Cooking the spuds in their skin stops the flesh from becoming water-logged and means the gnocchi will be lighter.


Step 2

Drain potatoes and allow to cool. Peel off skins. Place in a large bowl and mash until smooth.
Lucy's tip: Sebago potatoes have a floury white flesh perfect for gnocchi. You can also use Russet Burbank.

Gluten free gnocchi


Step 3

Add in egg yolk and salt. Using clean hands, mix in rice flour, in 2 batches, until just combined and a soft dough forms.
Lucy tip: Don’t overwork the delicate gnocchi dough, otherwise the gnocchi may become tough and rubbery.

Gluten free gnocchi


Step 4

Lightly dust your work bench with extra rice flour. Divide dough in half. Roll each half into a sausage shape, 2cm in diameter and about 36cm long.



Step 5

Cut each sausage into 2cm-thick slices to make 36 pieces in total.

Gluten free gnocchi


Step 6

Using floured hands, gently roll pieces into balls. Using your thumb, roll each gnocchi onto the back of a floured fork to create the classic gnocchi shape. Place on a baking tray lined with baking paper.

Gluten free gnocchi


Step 7

Cook in 2 batches in a large saucepan of boiling water for 2-3 minutes or until gnocchi float to the surface. Using a slotted spoon, transfer to a plate. Add to sauce (see recipe below) and toss to coat.

Gluten free gnocchi