Gluten-Free Almond Flour Gnocchi Recipe

Following a gluten-free diet doesn’t mean you have to miss out on pillowy, homemade gnocchi. This almond flour gnocchi recipe yields soft, tender dumplings with a pleasant, nutty flavor — and a texture that often beats many store-bought gluten-free options. With just a few pantry ingredients and straightforward steps, you can make about 40 gnocchi at home.

Ingredients for Almond Flour Gnocchi

Makes about 40 gnocchi

1 pound potatoes, peeled and diced (use mature potatoes such as Russet or Yukon Gold — not new potatoes)

1 cup blanched almond flour

½ teaspoon salt

1 room-temperature egg

¼ cup Parmesan cheese (optional)

Step-by-Step Guide: How to Make Gnocchi with Almond Flour

Step 1: Place the diced potatoes in a large pot of salted water and boil until tender. Drain and let them cool slightly. For the smoothest texture, press the potatoes through a ricer; otherwise, mash them gently with a fork.

Step 2: Add the egg and salt to the mashed potatoes and mix until combined. Stir in the almond flour (and Parmesan if using) until a soft dough forms. Knead briefly on a lightly floured surface; if the dough sticks to your fingers, add a little more almond flour, a tablespoon at a time, until it’s manageable.

Step 3: Divide the dough into portions. On a surface lightly dusted with almond flour, roll each portion into a rope about 1/2 to 3/4 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

Step 4 (Optional): To create the classic ridged look, gently roll each piece down the tines of a fork to form grooves. Lightly dust them with flour so they don’t stick together.

Step 5: Chill the formed gnocchi for about 20 minutes in the refrigerator or place them briefly in the freezer. This helps them hold their shape during cooking.

Step 6: Bring a large pot of water to a gentle simmer. Add the gnocchi in batches and cook them until they float to the surface, which indicates they are done. Scoop them out with a slotted spoon or spider and transfer to a warmed pan.

Step 7: Warm your preferred sauce, add the cooked gnocchi to the sauce for a minute so they absorb flavor, then serve immediately.

Tips for Perfect Gluten-Free Gnocchi

• Choose mature, starchy potatoes (Yukon Gold or Russet) rather than new potatoes; the latter are too watery and will require more flour.
• Avoid using a food processor or electric mixer to mash the potatoes — overworking them makes the gnocchi gluey. A ricer or gentle hand-mashing works best.
• If the dough feels too soft and the gnocchi break apart during cooking, freeze them briefly before boiling. Cooking from frozen helps them keep their shape.

Serving Suggestions for Almond Flour Gnocchi

Almond flour gnocchi pairs well with many sauces. Try a simple tomato sauce with plenty of Parmesan, brown butter and sage, a creamy Alfredo, or a pumpkin sauce for autumnal flavor. For variation, substitute sweet potato for the regular potato to create a sweeter, colorful version.

How to Store Almond Flour Gnocchi

Cooked gnocchi can be stored in an airtight container in the refrigerator for up to three days. To freeze uncooked gnocchi, arrange them in a single layer on a baking sheet and freeze until firm (about 30 minutes), then transfer to a sealed freezer bag or container for up to one month. Cook directly from frozen — no thawing needed.

Watch the Video Version Here:

FAQs

Print