Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    Gnocchi (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Paula Santos.

    1 kg (2 lb) cooked mashed potatoes
    1 cup white rice flour
    ¾ cup potato starch
    ¼ cup corn starch
    1 tablespoon margarine
    1 tablespoon grated parmesan (optional)
    2 eggs

    Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Cover with hot tomato sauce and serve. You can he re-heat them using a microwave oven.

    User Feedback

    Recommended Comments

    Amazing!! Even my husband loved them. I am so happy to find a recipe for gnocchi. One of our favorite dishes is gnocchi with fresh homemade pesto. Thank you for sharing. Now we can all indulge instead of me just watching my family enjoy!

    Share this comment

    Link to comment
    Share on other sites

    I made this recipe tonight to rave reviews! My whole family loved them, and they were so much lighter than the wheat version. Instead of mixing the rice flour, potato starch, and corn starch, I used 2 c. King Arthur brand gluten free flour which is made up of rice flour, tapioca starch, potato starch, and whole grain brown rice flour. I also added a teaspoon of xanthan gum. Thank you so much for posting the recipe.

    Share this comment

    Link to comment
    Share on other sites

    This recipe is AWESOME with Okanawan purple sweet potatoes instead of plain white potatoes. (They're also called purple yams and can be found at an Asian food store. They're high in fiber and antioxidants and have a gorgeous purple color.) If you can deal with eating gnocchi that's a non-traditional purple and slightly earthly and sweet, you'll love it.


    Also, a different website recommended frying the gnocchi instead of boiling them. I have to admit, I"m not really fond of frying but it was SUPER good this way -- VERY rich! So that's another option, if you can deal with the extra calories.



    Share this comment

    Link to comment
    Share on other sites

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Create New...