Gnocchi (Gluten Free) Recipe

Name: Gnocchi (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Cooked Mashed Potatoes; 1 cup Rice Flour (white Or Brown); 3/4 cups Potato Starch; 1/4 cups Cornstarch; 1 Tablespoon Butter Or Margarine; 3 whole Eggs; 1/2 cups Grated Parmesan Cheese; 1 teaspoon Xanthan Gum; 1/4 teaspoons Nutmeg; 1/2 teaspoons Salt

Servings: persons

2 pounds Cooked Mashed Potatoes
1 cup Rice Flour (white Or Brown)
3/4 cups Potato Starch
1/4 cups Cornstarch
1 Tablespoon Butter Or Margarine
3 whole Eggs
1/2 cups Grated Parmesan Cheese
1 teaspoon Xanthan Gum
1/4 teaspoons Nutmeg
1/2 teaspoons Salt

1
Bake potatoes until they are completely cooked.
2
Cut them in half and scoop out the insides.
3
(This always works better for me than boiling the potatoes.)
4
Mix all ingredients with the potatoes, adding the rice flour last.
5
Knead lightly.
6
Shape small portions of the dough into long snakes.
7
On a rice-floured surface, cut snakes into small pieces.
8
Place a few gnocchi in salted boiling water.
9
Let gnocchi rise to the top of the pot, then cook for 2 minutes and remove from the water with a slotted spoon.
10
Repeat until all are cooked.
11
Freeze any unused dough.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Cooked Mashed Potatoes, 1 cup Rice Flour (white Or Brown), 3/4 cups Potato Starch, 1/4 cups Cornstarch, and more.

Yes, Gnocchi (Gluten Free) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi (Gluten Free)

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