Gluten Free Gnocchi

Gluten Free Gnocchi

  • 70 mins
  • 6 ingredients


  • Potatoes 1000g (peeled) Cut into Quarters
  • Plain Gluten Free Flour 300g
  • Psylium Husk 2 Tbsp
  • Egg 2 Whole
  • Salt 2 Tsp
  • Olive Oil 1 Tbsp
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For best results, I recommend using sebago, desiree or other all rounder potatoes.


  1. Cook the potatoes in a large pot of boiling water until just tender. Make sure you do not over cook, they should be on the stove for around 15-20 minutes, max.
  2. Drain the potatoes and leave aside to cool for around 1 hour in the fridge.
  3. Place the cool potatoes in a thermomix, add the eggs, 1 tsp of salt, psylium husk and 150g of the flour.
  4. Mix on speed 4 for around 30 seconds until combined.
  5. On a clean, flat bench surface, coat with flour, and place the sticky dough.
  6. Make a well in the centre and add the rest of flour, folding and kneading it into the dough until well combined.
  7. Break dough into 8 sections, and roll each section into a snake shape about 2cm thick.
  8. Cut the snake into 2cm pieces and set aside.
  9. Bring a pot of boiling water with 1 tsp salt and the olive oil.
  10. Cook the gnocchi in batches, removing from water with a slotted spoon when it rises to the top.
  11. Serve with pesto, or a home-made pasta sauce.

Serves 6-8

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