From Rosa Aimé : Apprendista Celiaca.'s kitchen in Italy.

Originally published on Cookpad Italy as Gnocchi di patate senza glutine, with US measurements.

Gluten-Free Potato Gnocchi

Name: Gluten-Free Potato Gnocchi
Ingredients: About 1 1/2 cups Schär gluten-free flour for pasta (200 grams); 1 lb (2 oz) boiled potatoes (500 grams); Salt, to taste; 1 tablespoon olive oil; 3/4 cup mixed corn and rice flour (equal parts) for dusting (100 grams); as needed Olive oil, sunflower oil, or other oil,

Rosa Aimé : Apprendista Celiaca. @apprendista_celiaca

Germania

Gluten-Free Potato Gnocchi

Rosa Aimé : Apprendista Celiaca. @apprendista_celiaca

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Ingredients

About 1 1/2 cups Schär gluten-free flour for pasta (200 grams)
1 lb (2 oz)boiled potatoes (500 grams)
Salt, to taste
1 tablespoonolive oil
3/4 cupmixed corn and rice flour (equal parts) for dusting (100 grams)
as neededOlive oil, sunflower oil, or other oil,

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Steps

1

Mash the potatoes with a potato ricer while they are still warm and peeled.
2

Mix in the flour, 1 teaspoon fine salt, and 1 tablespoon olive oil.
3

If the dough doesn't come together with this amount of flour, add more flour a little at a time, about 3/4 oz (20 grams) per addition. The amount needed depends on the moisture of the potatoes.
4

Dust your work surface with the corn/rice flour mixture. Cut off a piece of dough to work with and wrap the rest in plastic wrap.
5

Add a little more oil, about 1 teaspoon, and knead the dough. Repeat this oil addition for each piece of dough you work with.
6

Roll the dough into ropes about finger-thick and cut into small pieces.
7

Roll each piece into a ball between your palms, then gently roll it over the tines of a fork or a gnocchi board to create ridges. If it doesn't work the first time, roll it into a ball again and try shaping it. If you prefer, you can leave the gnocchi as simple pieces, but I like them with ridges, so I take the extra time 😊
8

Dust with the corn/rice flour mixture as needed to keep the dough from sticking while you work.
9

Here they are, arranged on top of the corn/rice flour.
10

Cook the gnocchi in salted boiling water for 3 to 4 minutes after they float to the surface. Test for doneness. These took 3 minutes.
11

Enjoy!
12

If you have leftovers, you can freeze them.
13

Happy gnocchi making to everyone!

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Cooksnaps

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Rosa Aimé : Apprendista Celiaca. @apprendista_celiaca

Published in the US on October 01, 2025 14:01

Germania

Sono Italiana. Sono Lucana. Montescaglioso è il mio "paesone" d'origine. Ho 2 bambine e una delle due è celiaca. La mia teoria è questa: visto che i celiaci mangiano meglio di noi onnivori incontrollabili, dovendo cucinare gluten free, scelgo anche io questa linea culinaria e mangio meglio, perché seleziono e vario di più la mia dieta. Questa teoria vale solo per me, gli altri possono tranquillamente dissentire. Spero sempre di essere in sintonia con tutti sul concetto di buon cibo e voglia di provare senza preclusioni e preconcetti.N.B. La mia bimba dice che non posso aspirare ma che posso solo apprendere ad essere celiaca. Perciò cambio, da aspirante in apprendista. Da quest'anno anch'io niente glutine. 🙋‍♀️😉

Keywords

Corn Rice Pasta Potato

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