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Fluffy Gluten-Free Gnocchi with Vegan Pesto, Marinara, or Bechamel Recipe

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4.3 from 1 review

This recipe for Fluffy Gluten-Free Gnocchi uses just four simple ingredients to create light, tender gnocchi without gluten. Baked russet potatoes are combined with sea salt, an egg, and a gluten-free flour blend to form a delicate dough that is shaped and boiled to perfection. Serve with your favorite sauce like vegan pesto, marinara, or bechamel for a comforting and allergen-friendly Italian-inspired meal.

Ingredients

Gnocchi Dough

  • 1 lb russet potatoes
  • 1/4 tsp sea salt
  • 1 large egg, lightly beaten
  • 1/2 cup MB 1:1 Gluten-Free Flour Blend (plus extra for dusting)

Serving Suggestions (Optional)

  • Easy Vegan Pesto
  • Easy 1-Pot Marinara Sauce
  • Vegan Bechamel Sauce

Instructions

  1. Preheat and Bake Potatoes: Preheat the oven to 350°F (176°C). Place whole russet potatoes directly on the middle oven rack and bake for 1 hour 25 minutes to 1 hour 30 minutes, until they can be easily pierced with a knife and are fully cooked.
  2. Cool Potatoes: Remove baked potatoes and let cool for 10-15 minutes until they are safe to handle.
  3. Prepare Workstation: Lightly dust a baking sheet with gluten-free flour for placing shaped gnocchi later. Also, bring a large pot of water to a boil.
  4. Extract and Mash Potatoes: Once cooled, cut potatoes in half and scoop out the flesh, avoiding the skin. Place the flesh in a medium bowl, add sea salt, and mash with a fork until very smooth. Alternatively, use a potato ricer. Allow mashed potatoes to cool for another 5-8 minutes to prevent cooking the egg when added.
  5. Add Egg and Flour: Gently fold the lightly beaten egg into the cooled mashed potatoes. Then gradually fold in half of the gluten-free flour blend until absorbed, followed by the remaining flour until fully incorporated. Use your hands to bring the dough into a ball, mixing gently to keep it light and fluffy without over-kneading.
  6. Divide Dough: Divide the dough into four equal portions. Keep the portions covered with a clean kitchen towel while working with one at a time.
  7. Shape Gnocchi: Roll each dough portion into a long tube about 1/2 inch in diameter. Cut into 1-inch pieces, then roll each piece over the back of a fork to create traditional gnocchi ridges. Place shaped gnocchi on the floured baking sheet.
  8. Cook Gnocchi: Gently place gnocchi into the boiling water in batches. Boil for 3-4 minutes until they float to the surface and are tender. Use a slotted spoon or strainer to remove cooked gnocchi.
  9. Serve: Toss cooked gnocchi immediately with your choice of sauce such as vegan pesto, marinara, or vegan bechamel. They also pair well with crispy sage, red pepper flakes, dairy-free butter, and walnuts. Refrigerate leftovers for 2-3 days or freeze uncooked gnocchi for later use.
  10. Cooking Frozen Gnocchi: To cook from frozen, place gnocchi directly into boiling water and add an extra minute to the cooking time until tender.

Notes

  • Using russet potatoes baked whole in the oven gives the best texture for fluffy gnocchi.
  • Ensure the potatoes and mashed mixture are cooled before adding egg to prevent scrambling.
  • Handle the dough gently and avoid overworking to keep gnocchi light rather than dense.
  • Dust your work surface and baking sheet generously with gluten-free flour so gnocchi don’t stick.
  • Boil gnocchi in batches to avoid overcrowding and sticking.
  • Leftover cooked gnocchi can be refrigerated for up to 3 days and reheated gently.
  • Uncooked gnocchi freeze well and can be cooked directly from frozen.

Find it online: https://cozyplatter.com/fluffy-gluten-free-gnocchi-with-vegan-pesto-marinara-or-bechamel-recipe/