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Gluten free Gnocchi

650g Baked mashed potato

4 Egg yolks

1 Tbsp "I'm free" Gluten replacement - buy on Amazon

1/2 Cup Rice Flour

White pepper to taste

Pinch of salt


Bake the potatoes , cut in half and push through a drum sieve to mash

Mix all other ingredients into the potato and shape into gnocchi


  1. To shape the gnocchi ...

  2. Cut the dough into 8 pieces and roll into long sausages, cut each sausage into small gnocchi sized pieces.

This is where some people leave it and just cook these little pillows ..... but we'll take it to the final stage .... Roll each piece by hand into a ball then using the rolling board start the final shaping. I like to PUSH SQUEEZE AND ROLL!

  1. Bring a large pot of salted water to the boil and cook till the gnocchi float on top - I usually skim them off with a slotted spoon and if using immediately straight into your sauce of choice, OR skim off and plunge into iced water for later use. If you are keeping for later you want to remove from the iced water as soon as they are cold and toss lightly with olive oil. Refrigerate for later use.

  2. You have two options to reheat - either plunge into boiling water quickly till warmed or toss in a frying pan till lightly coloured and then toss in your choice of sauce and serve with grated Parmesan.

  3. They are much softer than the store bought version so handle carefully to preserve the shape.



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