How to make gluten-free gnocchi

How to make vegan gluten-free gnocchi step by step 4 cum sa faci gnocchi fara gluten

 Learn how to make gluten-free gnocchi using this easy, step by step method. You’ll get perfect vegan gluten-free gnocchi every time!

 I just discovered a new passion – gluten-free pasta making. I never thought making homemade pasta could be so fun and relaxing! I can’t wait to buy myself a pasta machine so I can try other kinds of pasta as well. Until then, I will make pasta recipes which don’t require owning a pasta machine, like these gluten-free gnocchi for example!

Gnocchi are small pasta dumplings made of flour and potatoes. The basic Italian recipe doesn’t contain any eggs, so it is naturally vegan. If you choose the right type of potatoes, you won’t need any eggs. Russet potatoes are best. I get really annoyed when I see gnocchi recipes using eggs. Eggs are not used in the original recipe, nor are they needed. Adding them into the gnocchi dough is completely useless.

Also, don’t add salt in gnocchi. This is not needed at all. Add salt only in the water in which they boil and of course, in the pasta sauce, you’ll serve them with. It’s more than enough.

Gluten free pasta making love

In this gluten-free gnocchi recipe, I also added wild garlic which made them taste absolutely incredible even without a sauce! I highly recommend you to try it! I am a huge wild garlic fan and I am sure you’ll love it too. Plus, look at their color! Lovely!

Making gnocchi is super easy. The dough is ready really fast and from that point on, it’s a child’s play!

How to make vegan gluten-free gnocchi step by step


 After you have the gnocchi dough ready, dust your working space with some gluten-free flour and shape the dough like in the image above.

How to make vegan gluten-free gnocchi step by step 2


Cut the loaf-shaped piece of dough into smaller pieces – about 2-3cm each.

How to make vegan gluten-free gnocchi step by step 3


Roll each dough slice into long, thin, sausage-shaped pieces of dough. Cut them in 2cm long pieces. These are the gnocchi.

How to make vegan gluten-free gnocchi step by step 5


Form the gnocchi using a fork or a honey dipper. I recommend using a honey dipper because they will look a lot better. See above.  🙂

Check out the full instructions below and the gnocchi sauce recipe I used, here.

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How to make gluten-free gnocchi
Prep time
Cook time
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Learn how to make gluten-free gnocchi using this easy, step by step method. You'll get perfect vegan gluten-free gnocchi every time!
Serves: 4+ servings
  1. Gnocchi dough:
  2. Put potatoes just as they are in a large pot. Cover them with water. Boil them for about 25 minutes,
  3. Drain potatoes and fill the pot with cold water. Peel potatoes under cold water.
  4. Grate potatoes or mash them using a potato ricer.
  5. Put grated potatoes in a large bowl and add flour.
  6. Separately, put chopped wild garlic leaves in a blender and puree them.
  7. Pour wild garlic puree in the bowl.
  8. Start mixing using a wooden spoon.
  9. When the dough starts forming, use your hands and knead for 5 more minutes.
  10. Form the gnocchi:
  11. Dust your working area with gluten-free flour. Dust your hands too.
  12. Roll the dough in the form of a bread loaf, like in image Step 1.
  13. Cut dough in 3 cm thick slices, like in Step 2.
  14. Take a dough slice and roll it into a long and thin sausage-shaped piece of dough.
  15. Slice it in small gnocchi pieces, about 2 cm long, like in image Step 3.
  16. Shape gnocchi by either using a fork or a honey dipper. Dust the fork/honey dipper in flour before using.
  17. Place gnocchi on a tray,
  18. How to cook gnocchi:
  19. Fill a large pot with water.
  20. Add salt.
  21. Bring water to a boil.
  22. Add gnocchi.
  23. When ready, they will start rising to the surface. Get them out and serve them right away with a sauce on top.

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

16 Comments on “How to make gluten-free gnocchi”

  1. I can’t believe how easy these were to make and and how well the dough held up. I added minced garlic to the dough. I sauted them in butter without boiling first and they were light , fluffy and delicious. I will definitely be making again!

    1. So happy to hear you liked the recipe! Sauteeing gnocchi is just as good as boiling them, or even better actually because they turn slightly crispy. 🙂

  2. I’d like a more flavorful gnocchi but don’t have access to wild garlic. What would you substitute? It sounds yummy, can’t wait to try!

    1. You could try scallions – green parts- mixed with some minced garlic. It will taste like both onion and garlic. Alternatively, make them with spinach + minced garlic. It will have the garlic flavor and green color of the spinach.

  3. Thanks for this recipe. I have made gnocchi before with normal flour and egg before realising from extensive research that gluten is a nightmare to my medical condition of hypothyroidism from hashimoto disease. I tried using coconut flour and i laugh now but i can tell you that this type of flour wont work….my gnocchi dissolved. Running out of potato and time i had to make something else for dinner that night but resorted back to using normal flour. After 4days of eating no gluten at all i was feeling great till tonight after eating gnocchi with normal flour so i will be trying your recipe next time round and without the egg. I won a pasta machine recently but i decided as i was not going to eat gluten anymore i attempted to sell it but now seeing this recipe being ideal for pasta i will keep it because my children said they not happy we wont be eating pasta much anymore. Gluten free pasta very expensive and small amount in packet so again big thanks. I lived in Milano for two years and travelled all over Italy. Loved it. Italian people are fantastic and so is the cuisine.

    1. You’re welcome, Alli! Gluten is horrible! My mom had undiagnosed celiac disease for years! She also has Hashimoto’s disease. She got rid of gluten recently and her health drastically improved. I’m happy to hear you’re feeling better without gluten. Don’t go back to eating it again! Have you tried buying rice pasta? Here it’s rather cheap. Also, corn pasta is quite cheap. Maybe you can find an affordable brand.
      I lived in Milano for 4 months. The people are lovely, indeed! 😀

  4. I just made this recipe with a mushroom stroganoff type sauce and omg it was amazing! Just two ingredients and so easy, they were gorgeously soft! I was amazed at my culinary skills, but I should really give the credit to you! I even messaegd my Italian friend straight after. This will turn my friends Vegan 😉 thank you.

    1. The mushroom stroganoff sauce idea sounds so good! I will give it a try too. 😀 So happy you liked it! 😀

  5. This looks like such a great recipe, I’m surprized I’m the first person to leave a comment! I just picked up a bag of Bob’s Red Mill “All Purpose Baking Flour,” made of Garbanzo Beans, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour. There was another gluten-free flour product from Bob’s that contained xanthum gum. I hope I made the correct choice. Thanks again.

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