Gluten and Dairy Free Potato Gnocchi

serves / makes 2-3 people
30 prep time
30 mins cooking time


These little potato dumplings are so light and fluffy they are like little pillows.

Gnocchi is a traditional Italian dish and the ingredients used in the recipes vary depending on the region of the country. I’ve gone with the potato version as it makes them naturally gluten and dairy free.




  • 500g potatoes
  • Salt and pepper for seasoning
  • Pinch of nutmeg
  • 150g gluten free plain flour
  • 1 egg beaten



  1. Peel the potatoes and cut into quarters
  2. Place the potatoes in a large pan of boiling salted water for 20 minutes
  3. Drain the water away from the potatoes and return to the heat to dry the potatoes for 2-3 minutes
  4. Mash the potatoes and season with nutmeg, salt and pepper
  5. In a large bowl place the flour, mashed potato and beaten egg
  6. Work together to form a smooth soft dough
  7. Divide the dough into four balls
  8. Roll into sausage shapes about 1cm thick
  9. Cut the four sausage shapes into 1cm dumplings
  10. Dust gently with flour
  11. Bring a large pan of salted water to the boil
  12. Tip in the gnocchi and cook until they float to the top about 10-15 seconds
  13. Remove from the pan with a slotted spoon and place in whatever sauce you are using

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