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My beautiful daughter Tamara moved back home a few weeks ago and I am overjoyed at having her home so we can watch girly movies, go shopping, get our nails done together and I can cook her wonderful home made meals. She tells me I am turning into her nonna by always having a meal ready for her when she gets home. She has been eating gluten-free for about a year (which has really helped her feel better) but it does present a bit of a challenge for my usual repertoire of home made pasta, cakes and her favorite gnocchi. Last week I was determined to make gluten-free gnocchi for her as it had been so long since she had been able to eat them (photo below is Tamara with her nonna Livia).

Tamara and her nonna

It was so much easier than I thought it would be! Armed with Blue Moon potatoes from the local Farmer’s Market, which have a bluish skin and are floury which makes them ideal for gnocchi, I trawled the Internet for information on what to use in place of regular plain flour. There were recipes with sweet rice flour, cornflour, gluten free bread flour, tapioca starch and a whole lot more. I used to use only potato starch (with eggs) with some success, but in the end chose a very good gluten free flour mix made by Ardor Gluten Free here in Melbourne. Owner Vince Lotito has experimented with different combinations and made a flour that is just made for gnocchi.

blue moon potatoes

The result was quite spectacular. I was worried that they would fall apart when boiled due to the lack of gluten, but it didn’t happen. They stayed together beautifully. I don’t roll them on the back of a fork to give them a little curl to hold the sauce in like I do with potato gnocchi made with regular flour. However they were tender and like pillows of potatoes. The eggs play an important role in holding the gnocchi together (as there is no gluten); so I weigh the eggs (minus the shells) to make sure I get the amount right. They were delicious and I am now a convert to the gluten free way for gnocchi…and Tamara is pretty happy too! They also freeze well, dusted in white rice flour. I have also used Casalare Not-so-plain gluten free flour, also made in Australia. If you are not in Australia, I suggest you explore your local delicatessen or health food store. If possible, get a brand that specifies “suitable for making gnocchi”.

Gluten free potato gnocchi with a simple tomato sauce

serves 4

2-3 large Blue moon, King Edward, Red Otway or Desiree potatoes – about 750g
160-180g Gluten free flour (I use Ardor GF gnocchi flour)
2 eggs (weight without shell 100g)
1/2 teaspoon salt
1 tin of chopped peeled tomatoes
1/2 onion, peeled and whole
30g unsalted butter
Stem of fresh basil (or about 6 fresh leaves)
Pinch salt (to taste)
Pinch sugar (optional)

Scrub the potatoes and place in a large saucepan, 3/4 filled with cold water. The potatoes should be whole and unpeeled. It is easier if they are a similar size so they all have the same approximate cooking times. Bring to the boil and then simmer until the potatoes are tender (start testing them at 20 – 30 minutes depending on how large they are) when prodded with a fork. Drain (removing one at a time if needed) and peel. You could also bake the potatoes in the oven at 200C, wrapped in foil, for 45 minutes to an hour until tender when prodded with a fork (dependent on the size of your potatoes).  Place the cooked potatoes through a potato ricer (or mash them finely) and into a large bowl to cool. I often cook the potatoes hours before they are needed (or even the night before). You should have 690-700g cooked potatoes.

To make the sauce: place all the ingredients in a smallish saucepan on medium to low heat and simmer for 30 to 40 minutes, discarding the onion before serving. Taste and adjust with salt and sugar (if needed).

Make a well in the center of the cool cooked potatoes. Break the eggs into a bowl and weigh (to make sure you have 100g). Whisk them lightly with a fork and place in the well of potatoes. Sprinkle over the salt and mix in with the potatoes using a spoon. Add about 2/3 of the flour, mixing it in with the potatoes so that it is homogenous. Add a bit more of the flour and then bring it together with your hands. You should have some flour remaining. Use this flour to dust your work surface and tip the mass of potatoes from the bowl onto your work surface. Shape into a large loaf or log, incorporating a bit more of the flour on the board if needed. Try not to work the dough too much. Cut off a slice off the log and shape it into a loaf. Cut pieces that are about 2cm long and roll them in a bit of flour.

Have a small pot of salted water ready on a rolling low and steady boil to test the first few gnocchi. Drop in a few gnocchi and scoop up with a slotted spoon or stainer as soon as they float (will only take a minute or two). taste them for salt and for texture – they should stay together and be soft but with texture. If they fall apart (it can happen!), then you may need a bit more flour.

Repeat with the remaining potato dough, making sure you dust the prepared gnocchi with a bit of white rice flour and cover with a clean tea towel (again to prevent them from drying out).

To cook, bring a large pot of salted water to a low steady rolling boil. Gently drop the gnocchi in the water (don’t throw the lot in at once as you may overcrowd the pot, drop them in a handful at a time) in batches, and cook them a few minutes until they rise to the surface. The potatoes are essentially already cooked so you will just need to heat the gnocchi through.

Lift the cooked gnocchi out of the water carefully with a slotted spoon, a few at a time, and place on warmed plates. Spoon over the prepared tomato sauce (or other favorite sauce) and scatter with grated parmigiano before serving.


  • Your daughter is absolutely gorgeous and the gnocchi looks divine too!

  • Great to know! My husband also has to eat gluten free and I’ve always stayed away from a lot of what my mom makes (like homemade gnocchi) because I’m always convinced the GF alternatives will ruin it. Will have to give this a try!

  • Fiona says:

    Wow she is really beautiful! The gnocchi looks delicious too!

  • Hi,
    thanks for that good and simple recipe. That is exactly what I am cooking for lunch today.


  • Thanks so much for sharing this recipe, we has the gnocchi for dinner tonight – it was a big hit, molto delicioso 🙂

  • Carm says:

    Potato flour or potato starch?..

    • My blog post is not clear on potato flour vs potato starch. Interestingly what I use is called “Nature’s First Potato Flour (actually a starch)”. Quite confusing! I would suggest using potato flour. I will change the blog post to reflect this – thanks for pointing it out.

  • Kath says:

    i made this for dinner last night (my first time making gnocchi) for myself, a housemate and her friend and it turned out really lovely 🙂 thanks for the recipe. i improvised on the sauce…fried out the onion (chopped) with some crushed garlic and left it in for a stronger flavour…not sure if its authentic italian but it was tasty! I was really impressed that they held together. Also i did the little imprint with the back of a fork and they didnt break apart! But i couldnt curl them. Ah well. i was wondering if the quantities would be the same with regular all purpose flour?

    • Hi Kath, that is fantastic that they worked out so well and cute that you made the fork imprint as well. For regular gnocchi, the quantities are approximately the same, but I would hold back on the flour just a bit and only add if they don’t hold together. The less flour you can get away with, the softer and more pillow-like they will be.

  • Sophie says:

    I made these last week for dinner (with the sauce) and they worked beautifully. I cooked the leftover gnocchi and put them in the sauce for reheating the next day for lunch – not so good. I would definitely recommend making these and eating them all fresh as it if you eat as leftovers they really change in texture and taste. Thanks so much for the GF recipe. I have really missed gnocchi!

  • Fatima says:

    These gnocchi’s look amazing! I’m definitely making these for my son 🙂
    May I ask if these freeze well?
    Have a lovely day 🙂

    • Thanks very much. I have never tried to freeze these – so I am not sure. They do not reheat well so maybe not. I have always eaten them on the same day I made them

    • Sarah Wise says:

      I know this is an old comment but I fried the leftover gnocchi and we had them with bacon and a salad. They were soooo good it is almost worth making extra just so you can do this! My daughter has been asking for them – original and leftovers – again and again. Thank you so much!

  • Ast says:

    wow. thanks so much for posting this recipe. They turned out amazing! I could eat them every night. I am so grateful when recipes like these that I find on my gluten free journey makes me not miss gluten at all.

    • my pleasure – I am so glad they worked out well and you like them. It is so hard being gluten free with some foods – glad you have a gnocchi solution now and thanks for commenting

  • Gnocchi for life says:

    Good morning, could i be a pest and clarify it is potato FLOUR you used in this recipe as opposed to potato STARCH, just want to use the right one and as i have had a lot conflicting opinions in regards to this when trying to purchase potato flour with many shops trying to tell me they are the same thing, which by what i have researched they are miles apart from each other in taste and characteristics. Thanks , ps cant wait to try your recipe,

  • Trish says:

    I made this gnocchi for a dinner party on Friday night with burnt sage butter. It was a huge hit – everyone just loved it. Thank you so much for sharing this recipe. I will be definitely make it again. My husband who actually doesnt particularly like gnocchi really loved it.

  • Sarah Wise says:

    These gnocchi are absolutely delicious – thank you so much for the recipe, it has become a firm favourite!

  • Michele says:

    Gnocchi I made today, which taste of potato, not of coarse flour! Exactly what I was looking for. I used Lotus organic potato startch (I am located in OZ). So many thanks to you both!

  • Simon M says:

    This recipe is absolutely amazing!!! My first time making gnocchi and I was very nervous, but they turned out wonderfully. I served with green vegetables and a creamy pesto sauce. 🙂 Perfect!!!

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