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Gluten-free gnocchi with garlic and sun-dried tomatoes

Updated: Apr 12, 2018

I had gnocchi for the first time when I was about nine years old, and I fell in love with it! Since discovering that my body is happier without gluten, it's one of the few glutinous foods I really miss. So I hunted for a good gluten-free recipe. As per usual, I found one to inspire me, and then I made my own changes.

I also was just excited about making gnocchi and didn't plan ahead for any type of sauce, so I made up a light sun-dried tomato and garlic mixture to coat them. It turned out fairly well!

Part 1: Gnocchi

Potato cook time: approx 1.5h

Gnocchi prep time: 1h

Gnocchi cook time: 3 minutes

Makes approximately 6 servings.


  • 3 large russet potatoes

  • 2 large eggs

  • 1 tsp sea salt

  • 1+ cup brown rice flour

  • 2/3 cup tapioca starch/flour (I think arrowroot starch would work well too)


Bake the potatoes

  1. Bake whole potatoes at 400°F until a fork can easily go through (about 90 minutes for the ones I did). Remember to poke holes before baking.

  2. Peel off skin once cooled slightly.

Make the gnocchi dough

  1. Blend potatoes in a food processor or blender until smooth. Transfer to a bowl. 

  2. Whisk eggs and 1 tsp salt. Pour over potato and mix together thoroughly.

  3. Mix rice flour and tapioca starch together. Coat the counter lightly, then add 1 cup of the flour mixture to the potato. Mix first with a fork or scraper until it starts to become dough-like. Then begin to knead on the counter. 

  4. Add more flour mixture as needed until the dough is no longer sticky. I found this part fairly flexible, in that you could just add a little more of one flour or another as needed. This part is really by feel, since the exact size of potatoes, moisture, etc all play a role. You'll want it pliable but not sticking to your hands.

Make & cook the gnocchi

  1. Divide into chunks about the size of a small apple.

  2. Roll gently with your hands to make a snake-like line of dough until it's about 1 to 1.5 cm in diameter.

  3. Chop into pieces. I like smaller pieces, approximately 2 cm in length. Gently press a fork into each piece to add texture if you'd like. Transfer to a baking sheet until you're ready to cook them. You can also freeze or refrigerate them if you don't want to cook them all.

  4. Bring a pot of water to boil, and drop the gnocchi in. If you're cooking all the gnocchi, you'll likely need to do this in 2+ batches.

  5. Once the gnocchi float to the top, they are done. Scoop out with a slotted spoon into a bowl/casserole dish. Toss lightly with some avocado oil or olive oil to prevent sticking.

Gnocchi recipe adapted from this:

Part 2: Garlic sun-dried tomato seasoning


  • 7 medium cloves of garlic, minced

  • 2-3 Tbsp preservative-free sundried tomatoes, minced

  • Italian seasoning

  • Salt & pepper

  • Extra virgin olive oil

  • 3 green onions


  1. Sauté garlic lightly in extra virgin olive oil.

  2. Mix with other ingredients, spicing by taste.

  3. Toss in with gnocchi, adding more oil as needed.


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