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Making gluten-free gnocchi may sound complicated, but it’s surprisingly easy to make at home. It only uses a few simple ingredients which you already have in your kitchen, including potato, egg, and cornstarch. You can use different flours and starches, although corn starch allows this dish to be gluten (and guilt) free!
Guiltless Gluten-Free Gnocchi Recipe
In its final stage, the homemade gnocchi is tossed in mouthwatering butter and sage sauce and garnished with pepper and cheese. We’re getting hungry just thinking about it!
Gluten-free gnocchi ingredients
- 3 medium potatoes, boiled and peeled
- 1 cup cornstarch
- 1 egg
- Sage
- 2 tbsp Butter
- Salt and Pepper
- Parmesan Cheese
Tools
- Serving Plate
- Wire Simmer
- Baking paper
- Silicone spatula
- A Fork
- Potato Masher
- Silicone Scraper from Target
- A nonstick pan from Sur La Table
- A pot
Instructions to make homemade gnocchi
- Place your boiled and peeled potatoes in a bowl. Mash together with a potato masher. We recommend doing this while the potatoes are still warm because they will be easier to mash.
- Sprinkle the cornstarch over the potatoes and mash until the mixture is smooth and clump-free. You can use a fork to break up the smaller chunks.
- Crack the egg into the mixture and mash again.
- By now, the potato mixture should have a doughy texture.
- Let the dough rest for 20 minutes.
- After it has rested, cut the dough in half and place it on a working board. Feel free to sprinkle corn starch on the board to make the dough easier to work with.
- Divide the dough into a small section and roll it out into a long rope that is about 1-inch in width.
8. Now, slice the rope into small squares (approximately ½-inch long) with your silicone scraper or knife. Place the squares on a floured or corn starch surface to prevent sticking.
9. Repeat with the rest of the dough.
10. We will show you three different ways to shape your gluten-free gnocchi. The traditional way is to roll the square on the front side of a fork with your finger. This creates a spiral shape. Another option is to make a slight indent into the square with your finger. Or you can simply keep the gnocchi in a cut square shape. The choice is yours so feel free to experiment with each shape to see which you prefer!
11. Once the gnocchi is shaped, place them on a baking sheet with corn start to let them dry for a few minutes.
Cooking Instructions
12. Afterward, your homemade gnocchi should be ready to cook. Boil a pot of water and add a pinch of salt.
13. Add the gnocchi in batches and stir to prevent them from sticking to each other. They are done after 1 minute or once they rise to the surface.
14. While the gnocchi is cooking, you can start to make the sauce. First, in a pan, heat up some butter.
15. Then rip a few leaves of sage and add them to the pan. Stir the sage with a spatula until it is crispy. At this point, you can add pepper if you want.
16. Drain the gnocchi and add them to the butter sauce. You can also spoon them directly into the pan. Stir to coat and continue to fry them for another 2 minutes. You want them to be slightly crispy but not hard or burned. Feel free to add a bit of the starchy gnocchi water to the pan to make the sauce thicker.
17. Transfer to a plate, garnish with extra pepper and parmesan, and enjoy your sage and butter gnocchi!
More Gluten-Free Recipes
The gluten-free gnocchi can be prepared ahead of time. The dough will keep in the fridge for 2 days if wrapped tightly in cling film. Once it’s ready to cook, let it come to room temperature for 1 hour to make handling and shaping the dough easier.
Looking for other tasty gluten-free recipes? Then try our sweet gluten-free muffins or fluffy gluten-free rice bread. These gluten-free cookies are also perfect for dessert (and they’re also vegan!).
