This gluten free gnocchi has the perfect pillowy texture and is easy to throw together thanks to the alternative flour section at New Seasons Market.

This post is sponsored by New Seasons Market. All thoughts are originally mine. 

Table scape of gluten free gnocchi.

As summer comes to an end and fall is quickly approaching, I find myself gravitating more and more towards comfort food. Gnocchi was originated in Italy and is one of those dishes that warms the soul from the inside out.

Traditionally made with flour and potatoes, it is as simple to make as it is delicious. No fancy pasta machine needed.

Gluten free gnocchi dough mix.

Making Gluten Free Gnocchi

The only major difference between a traditional gnocchi recipe and this gluten free gnocchi is the kind of flour being used.

Aside from that, we are sticking with the same methods to create these delicious bites.

Here’s a little gnocchi making 101:

  1. Start by cooking and mashing your potatoes. You can boil or bake them in the oven. If you don’t own a potato masher, you can also achieve the same result using a cheese grater or potato ricer.
  2. Mix the mashed potatoes with your flour, ricotta, egg, and some salt.
  3. Split your dough into sections, dust a cutting board with some flour, and get to rolling. Once you’ve rolled sections of dough into log shapes, you’re ready to cut. And just like that, you’ve made gnocchi!
Rolled gluten free gnocchi.
Gluten free gnocchi ingredients.

Picking the Right Flour

When it comes to making gnocchi, it’s all about achieving that fluffy, soft texture.

In experimenting with different ratios of potatoes, ricotta, egg, and flour, I realized using my usual Bob’s Red Mill gluten free flour blend just wasn’t getting the job done.

After doing some digging on alternative flour blends and lots of recipe testing, I was inspired by this vegan gnocchi recipe by Michaela Vais that uses a blend of garbanzo and tapioca flour.

Most grocery stores have a fairly limited flour section, especially when looking for gluten free alternatives. Thankfully, your local New Seasons Market has almost every flour imaginable, including garbanzo and tapioca!

I’ve added a bit of ricotta cheese and an egg to give this gluten free gnocchi that extra fluffy quality.

Rolled gluten free gnocchi.
New Seasons Cherry Tomato Sauce.

Let’s Talk Sauce

While browsing the aisles at New Seasons Market, I came across their new line of Chefs Cycle sauces.

This line of 7 sauces was created by a group of local chefs with a passion for giving back and fighting hunger. For every sauce sold, New Seasons Market donates 50¢ to No Kid Hungry, a nonprofit supporting federal food programs working to help end childhood hunger.

I haven’t had the chance to try every flavor yet, but my favorites include their Cherry Tomato Sauce, Rogue Creamery Blue Cheese Butter, and Broccoli Raab Pesto.

Today I’m using the Cherry Tomato because it has a nice creamy consistency that pairs well with the fluffy gnocchi.

While you could absolutely pair this gnocchi with a homemade sauce, I really recommend giving yourself a break, trying something new and supporting an important cause while you do!

Two bowls of gluten free gnocchi.
Two bowls of gluten free gnocchi.
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Two bowls of gluten free gnocchi.

Gluten Free Gnocchi

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  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 34 servings 1x
  • Category: Pasta
  • Method: Boiled
  • Cuisine: Italian

Description

recipe adapted from Michaela Vais’ Vegan Gnocchi


Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium sized potatoes)
  • 1 1/2 cup garbanzo flour (plus an additional 1/4 cup for working the dough) 
  • 1 cup tapioca flour
  • 2 tsp salt
  • 1 cup ricotta cheese
  • 1 egg


Instructions

  1.  Peel the potatoes and boil whole for 25-30 minutes or until tender all the way through when poked with a fork. Make sure to check regularly as smaller potatoes will cook faster. Once cooled, mash or grate the them into a large mixing bowl. 
  2. Add both kinds of flour, salt, ricotta cheese, and egg, kneading the dough with your hands. Once the dough stops clinging to your hands, form a ball and stop kneading. If the dough is still sticking, add more chickpea flour. Split the dough in half, then into quarters and finally into eighths. 
  3. On a lightly floured cutting board, roll the sections of dough one  by one into long strips. Cut into 1 1/2 inch long sections. Roll the gnocchi pieces in your hands gently to shape, then use a fork to create ridges for the traditional gnocchi shape (see images above).
  4. Boil in salted water until the gnocchi rise to the top of the water. Taste 1 to make sure they are cooked through before removing.
  5. At this point you can either add the gnocchi to your sauce of choice or pan fry in butter and olive oil to crisp up, and then add to sauce. Enjoy!

Wanting to try this recipe later? Pin it so you don’t forget!

Gluten free gnocchi in a bowl.

Like this dish? Check out some of my other gluten free pasta recipes: