Gnocchi (Gluten-free)

Over the years, I’ve played around with a ton of different versions of gluten-free gnocchi. This one produces delightfully fluffy, lightweight gnocchi — you’ll just want to keep on eating these little potato pillows.

Adding barely any flour — millet, in this case — at all allows for a pronounced potato flavor and delicate dumpling. While almost bordering on too delicate, cooking them at a lower temperature preserves their shape and texture. Unlike their dense, shelf-stable, gluten-containing counterparts at the grocery store, a rolling boil is a bit much for them to handle unscathed.

A hat tip to Vijay from NoshOnIt for reminding me about gnocchi when we met up at Tartine a few weeks back. Sorry, everyone, for holding out on sharing a recipe for this tasty pasta for so long!

Share your favorite way to dress up gnocchi in the comments or on Facebook or Twitter!


Preparation Time: 30 minutes

Cooking Time: About 1 minute

Serves: 4 (makes bout 1 12 pounds pasta)


  • 1 pound (from about 1 12 pounds uncooked) peeled and shredded baked russet potatoes, room temperature
  • 1 large egg yolk
  • 1 ounce (14 cup, lightly packed) finely shredded Parmesan
  • 14 cup (30 grams) millet flour, plus more for rolling
  • 12 teaspoon baking powder
  • 12 teaspoon Kosher salt

For Serving:

  • About 1 12 – 2 cups vodka sauce or your favorite sauce to accompany gnocchi
  • Parmesan cheese, shredded


Make Dough:

Place shredded baked potatoes into the bowl of a stand mixer or medium mixing bowl. Add egg yolk and stir until evenly coated. Sprinkle Parmesan through Kosher salt over top. Mix until a smooth dough forms, a few methods to choose from: on medium speed (with stand mixer paddle attachment) for about 1 minute OR with a hand mixer OR vigorously with a spoon.

Form Gnocchi:

Line a large, rimmed sheet pan with plastic wrap, sprinkle wih millet flour; set aside. Dust a clean work surface with millet flour, turn dough out and sprinkle with additional millet. Form into one ball, divide into quarters. Working with one piece of dough at a time, roll into a rope about 3/4″ thick (add more millet flour as needed). Cut rope into about 1/2″ thick pieces (about 7 grams each). In the palm of your hands, gently roll each piece into an oblong shape (they’ll leave a bit of residue on your hands, but they should roll pretty easily. If not, mix more millet into the dough and restart the rope rolling-cutting process). Set formed gnocchi onto prepared sheet pan, leaving some space between pieces. Repeat with remaining dough.

Cook and serve:

In a small pan, heat desired sauce to a simmer; keep warm.

Bring a medium (4-quart) – large (8-quart+) pot of water to a boil, add a little salt. Add about 1/4 of the gnocchi at a time into a medium pot, 1/2 in the larger. IMMEDIATELY reduce heat to medium — they will get too mushy cooked at a hard boil!! Cook for about 1 minute or until gnocchi float. Using a mesh skimmer or slotted spoon, remove gnocchi, draining well. Transfer to skillet with enough warmed sauce to coat; toss or gently fold/stir to coat nicely. Serve immediately!

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  • Reply
    Becky Winkler
    February 28, 2014 at 6:51 pm

    Looks great! I have been looking for a good gluten-free gnocchi recipe. I made a version a while ago with chickpeas, but I didn’t like how pronounced the chickpea flavor was. Can’t wait to try this one!

    • Reply
      Heather Sage
      February 28, 2014 at 7:48 pm

      Thank you, hope you enjoy! I totally feel ya on versions containing chickpea (or bean flours) — the beans seem to need way more cooking time to temper their flavor than will ever happen with gnocchi :).

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