Gluten-Free & Dairy-Free Gnocchi

Julie Piatt and Rich Roll

Making gnocchi is so easy and fun that it’s a great place to start when you are learning how to make pasta. The potato-and-flour mixture already holds together nicely from the natural starch in the potatoes, so any gluten-free flour you like will work well in this recipe. Keep kneading the dough for at least 15 minutes to get rid of the lumps. You can use a grooved wooden pasta board to create your gnocchi shape, or using a fork will work too.

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Prep Time 45

Cook Time 5

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 348 kcal

Ingredients

2 medium yellow potatoes about 2 cups
¼ cup organic fine corn flour rice flour, or other gluten-free flour, plus extra for kneading and rolling
1 tablespoon nutritional yeast
1 tablespoon olive oil plus more for drizzling
1 teaspoon Celtic sea salt
1 ½ cups Simply Red Tomato Sauce (recipe below)
½ cup Macadamia Parmesan (recipe below)
1 bunch fresh basil, thinly sliced
Freshly cracked black pepper to taste

Instructions

Peel the potatoes. Bring water to a boil over high heat in a medium saucepan and add the potatoes. Boil them for about 30 minutes, until they are tender when a fork is inserted. Drain the potatoes and let them cool.
On a large cutting board or work surface, dice the cooked potatoes until the pieces are very small.
Add the flour, nutritional yeast, olive oil, and salt to the potatoes.
Combine the mixture with your hands and knead until the mixture forms a dough. Keep kneading the dough, flipping it over and turning it for about 15 minutes, until all the lumps are removed.
Add a handful of flour to the work surface. Divide the dough into four sections.
Using both hands, roll each section into a long, cord-size piece about 16 inches long. Cut the cords into ½-inch pieces.
Roll the ½-inch pieces between your hands and gently place them on the wood pasta board. Make a slight indentation with your thumb and roll them gently into a gnocchi shape using the grooved wooden pasta board or the tines of a fork. Repeat with the other sections of dough.
Bring a large pot of water to a boil over high heat. Carefully add the gnocchi and boil for just a few minutes, until they float to the top of the water.
Drain the gnocchi in a colander. Transfer them to a serving plate and drizzle them with olive oil.
Pour the tomato sauce over the gnocchi and sprinkle with Macadamia Parmesan.
Garnish with basil and pepper.