Traditional gnocchi is usually made with potatoes, refined wheat flour, and eggs. This gluten-free version skips wheat and eggs, using potatoes, garbanzo (chickpea) flour, cassava flour, and olive oil instead. The dough is simple to make and easy to handle.
I find this version more flavorful than many traditional recipes. Refined wheat flour is relatively bland and lacks nutrients, while garbanzo flour brings a nutty, earthy taste and extra protein.
Garbanzo bean flour is made from ground, cooked, and dried chickpeas. Cassava flour comes from the ground root of the yuca plant and works well here—it’s the same flour used in my vegan gluten-free tortillas.
Method Overview
- Steam and mash potatoes until smooth
- Combine dry ingredients and add olive oil
- Mix mashed potatoes into the dry mixture to form a dough
- Shape the dough into gnocchi and add ridges
- Boil the gnocchi briefly and remove with a slotted spoon
- Serve with your favorite sauce or pesto
The vegan pasta sauce shown is a favorite with these gnocchi; the flavors pair nicely and the sauce is quick to prepare.
Making Gnocchi
You can shape the dough into gnocchi and create the classic ridges with either a gnocchi board or a dinner fork. Both methods yield soft, pillowy gnocchi. A short video demonstrates both shaping techniques.
Gluten-Free Gnocchi
Equipment
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Steaming basket or pot
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Potato ricer, masher, or fork
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Gnocchi board or fork
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Parchment-lined baking sheet(s)
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Large pot for boiling
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Slotted spoon
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 3/4 cups garbanzo (chickpea) flour
- 1/2 cup cassava flour
- 1 teaspoon Himalayan sea salt
- 2 Tablespoons olive oil
- Sauce or pesto for serving (nutrition facts exclude sauce)
Instructions
To Prepare the Dough
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Steam the cubed potatoes until a fork or paring knife slides in easily.
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While the potatoes steam, mix the garbanzo flour, cassava flour, and salt in a large bowl. Drizzle in the olive oil and work it in with your fingers until evenly distributed.
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When potatoes are tender, remove from heat and briefly rinse with cold water to stop cooking.
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Thoroughly mash the potatoes. A potato ricer gives the smoothest result; a masher or fork will also work. Avoid a food processor or blender, which can make the potatoes gummy.
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Use your hands to mix the mashed potatoes into the dry ingredients until a cohesive dough forms. If it’s crumbly, add 1 tablespoon of water. Handle the dough gently and don’t overwork it.
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The dough ball will weigh roughly two pounds. If not shaping immediately, cover it with a damp towel and refrigerate in an airtight container for a few days.
To Form the Dough into Gnocchi
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Roll portions of dough into logs, cut into bite-sized pieces, then press each piece on a gnocchi board or fork to create ridges.
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Arrange the shaped gnocchi in a single layer on parchment-lined baking sheets.
To Cook the Gnocchi
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Slide the gnocchi gently from the parchment into a pot of boiling water. Cook 3–4 minutes. When they begin to float, start testing after about 30 seconds—do not overcook or they may fall apart.
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Turn off the heat and use a slotted spoon to lift the gnocchi from the pot. Avoid pouring into a colander, as they are fragile.
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Serve immediately with your preferred sauce or pesto.
Notes
- Shape the gnocchi first—do not freeze the raw dough ball.
- Freeze the gnocchi in a single layer on parchment-lined trays until solid.
- Once fully frozen, transfer to vacuum-sealed bags or freezer-safe BPA-free bags, removing as much air as possible.
- Use within 3–4 weeks for best quality if not vacuum sealed.
Nutrition
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Carbohydrates: 22g
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Protein: 4g
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Fat: 4g
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Saturated Fat: 1g
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Sodium: 227mg
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Potassium: 500mg
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Fiber: 3g
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Sugar: 1g
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Vitamin C: 13mg
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Calcium: 47mg
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Iron: 4mg
If you like this gluten-free gnocchi, you might also enjoy chickpea pasta with sautéed vegetables.