Gluten-Free Potato Gnocchi

gluten free potato gnocchi
Gluten free potato gnocchi photo by Benko Photographics
Prep time: 1 hr 0 min
Cook time: 10 mins
Calories: 324

This recipe was originally published in 2010.

Homemade gnocchi is delicious—and much easier to make than you think. Gluten Free & More’s test kitchen tweaked Mary Capone’s wonderful recipe to create an egg-free option. (It works great!) Serve gluten-free gnocchi with your favorite gluten-free Italian-style tomato sauce. For vegan gnocchi, omit the Italian-style sausage.

TIP: Pressed for time? Caesar’s Pasta and Conte’s Pasta sell prepared gnocchi that’s gluten free.

Recipe by Gluten Free & More contributor Mary Capone, author of  The Gluten-Free Italian Cookbook.

Yields 6 servings


  • 1½ pounds (about 4 medium) baking potatoes
  • 1 cup Mary’s All-Purpose Flour Blend
  • ½ teaspoon xanthan gum
  • 1 egg (or 1 tablespoon arrowroot + 2 teaspoons water to create a paste)
  • ¾ teaspoon salt
  • ¼ teaspoon fresh nutmeg, optional
  • ½ pound gluten-free Italian style sausage, casing removed, cooked and diced


1In a large pan, boil potatoes with skin on until they are easily pierced with a fork. Drain and peel.

2Put potatoes through a food mill or grate them on the large side of a cheese grater onto a clean work surface.

3Combine flour blend and xanthan gum. Add to potatoes and knead dough, forming a mound with a well in the center, like the shape of a bird’s nest.

4Break egg in the center (or place egg-replacement paste in center) and add salt, nutmeg and sausage. Knead dough until ingredients are well incorporated. (Depending on what kind of potato you use, your dough may be too sticky to handle. If so, add a little more flour blend after you add the egg.) Dough should be smooth and stay together when rolling. Dust your work surface lightly with flour blend, adding only enough to handle dough.

5Divide dough into 4 parts. Roll each part into a long, sausage-like shape about 1½-inches in diameter. With a knife or pastry cutter, cut each long roll into individual dumplings, each about 1 inch long.

6Set fork face down on the end of your board. Gently roll each gnocchi over the back of the fork prongs.

7Bring a large pot of salted water to boil. Drop in a few gnocchi at a time, only enough to fill the bottom of the pot in a single layer. Gnocchi will soon rise to the surface of the water. Cook for additional 2 to 3 minutes. Remove gnocchi with a slotted spoon to a serving platter.

8Cover with Capone’s Marinara Sauce or your favorite tomato sauce. Serve immediately.

1 serving contains 324 calories, 13g total fat, 4g saturated fat, 0g trans fat, 64mg cholesterol, 582mg sodium, 42g carbohydrates, 2g fiber, sugars, 10g protein.