potatoes gnocchi

Potatoes gnocchi gluten-free


Potatoes gnocchi is a great classic of Italian cuisine. Each region has its own recipe and the perfect sauce to go with it. Whether tossed in butter and sage or added to tomato and mozzarella for the Sorrentina recipe, gnocchi are delicious.

Fluffy potato dumplings held together by eggs and flour. Optionally, you can add spices such as saffron and black pepper or parmesan cheese. To make them colourful, try adding tomato paste or cooked, chopped and squeezed spinach, all excellent variations of a simple dish.


For about 1kg of gnocchi, preparation time 30 minutes, cooking time 15-20 minutes:

  • 1kg of yellow-fleshed potatoes
  • 200g gluten-free flour
  • 2 eggs
  • 1 tablespoon extra-virgin olive oil
  • salt
  • Optional pepper and parmesan


1 – Wash the potatoes well and pierce with a knife. Either steam them in the pot or cook in the microwave for about 15-20 minutes. If you prefer cooking in water, peel and cut the potatoes into chunks and cook them in boiling salted water for a few minutes. Once the potatoes are cooked, peel them well.

2 – Mash the potatoes with a fork when they are still hot, add the eggs, oil and salt – Parmesan cheese to taste – and mix well. Once the potato mix has cooled, add the gluten-free flour and knead the dough first with a fork and then with your hands.

3 -When you have obtained a smooth dough that can be worked by hand, let it rest for 10-15 minutes so that the flour absorbs the moisture from the potatoes. To make the gnocchi, portion the dough and form the gnocchi. To shape them perfect for grasping the sauce, you can slide them on the fork to create grooves. Boil the gnocchi in plenty of salted water. They will be ready when they rise to the surface.


– Among the best methods for cooking potatoes, especially for preparing gnocchi, microwave cooking preserves their taste and limits the absorption of water.

– When the potatoes are hot, they give off steam, so it is essential to let the potatoes cool completely before adding the flour, which would otherwise absorb the moisture, and you may find yourself adding more flour than necessary

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