Gluten-free Gnocchi from scratch

Making gnocchi has always been a tradition in my family.

We would get around the kitchen table to give our mom a hand in preparing everything: peeling the potatoes, boiling them to mash potato point, mixing the flour, rolling the dough into thinner strings, cutting the strings into smaller (2 cm length) cuts, then cooking the gnocchi in boiling water…

A long but very enjoyable process, especially when the entire family is involved.

This weekend I made a batch of my gluten-free gnocchi (with a mix of rice, soy and buckwheat flours).

100% vegan as well as I made a new type of nut cheese, with tapioca starch to give it a stretchy texture. 

I made enough to serve four on Friday and to save 500g for another day (keeping it in a ziplock bag in the freezer).


Gnocchi from scratch


1 kg of potatoes (peeled and cooked to mash potato point)

1 kg of gluten-free flour of our choice

salt to taste

Mix the mashed potatoes with the flour in a bowl…

until you have a uniform dough.

Break the dough in to separate, smaller balls.

Roll each ball to thinner strips (approx. 2-cm thick).

Slice the string into smaller (2-cm long) cuts.

In a cooking pot…

Bring about 1 litre of water and about 1 tablespoon of cooking oil to boil.

Put the uncooked gnocchi, one at a time and up to ten in the boiling water.

Once the gnocchi floats, scoop them up right away (or they will overcook and become too soft) and place them in a sieve or a pasta strainer inside a bigger bowl where the water can drain to.

Once the gnocchi is cooked…

You can place them evenly on a deep baking tray with your choice of sauce.

Top it up with an alternative (vegan) Parmesan and mozzarella cheese and bake it until the cheese is golden.

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