Gnocchi – Gluten Free


  • 700g potato – skins left on
  • unto 1 cup gluten free flour – I use Orgran all purpose plain flour
  • 100g parmesan cheese, fine grated
  • 2 – 3 egg yokes
  • Plenty of salt to taste
  • Olive Oil – for coating your hands to roll
  • Optional Additional Flavors – see Variations


  • Boil potatoes in their skins for 20 – 25 minutes until just cooked. Once cooked drain well and cool enough to handle
  • Peel potatoes and put thru potato ricer
  • Add parmesan cheese, egg yokes and salt to taste – mix well
  • Add the flour and knead briefly – if still sticky add some more flour until you get the texture you want
  • Add optional flavors as you wish while you are kneading
  • Use oily hands to form into shapes. Place on baking paper and allow to “set” for at least 1 hour
  • Bring large pot of salty water (as salty as the Mediterranean) to boil. Cook gnocchi in batches – remove immediately once the gnocchi rises to the surface (only approx. 2 minutes)


  • Serves approx. 4 people


  • Optional Additional Flavors
    • Finely chopped fresh basil
    • Finely chopped fresh chilli
    • Saffron powder


  • Sauces
    • Blue Cheese (1 part gorgonzola dolce, 2 part mascarpone, upto 4 part cream, thyme)
    • Tomato (1 onion – fine chopped, 1 clove garlic – crushed, 2 tspn sugar, 1 can crushed tomato – soften onion & garlic. Add sugar & tomato – boil down to jam)
    • Alfredo (1 cup cream, 50 g butter, 1 cup grated parmesan cheese, 1 tbspn chopped parsley, salt and pepper to taste)
    • Pesto (1 cup basil leaves, 1-2 cloves garlic, ½ cup pine nuts, ¼ cup grated Parmesan cheese, ¼ cup freshly grated Pecorino cheese, ¼ cup olive oil, salt to taste – All in food processor except cheese. Stir in cheese)

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