Are you on a gluten-free diet? You can still enjoy pillowy, soft gnocchi easily made from scratch at home. It beats store-bought gluten-free gnocchis, as I find the texture less gluey. Almond flour gnocchi is simple to make, needing only four ingredients, which you may even have in your pantry right now! Using almond flour instead of wheat flour also adds a fun, nutty flavor that works with different kinds of sauces.
Ingredients for Almond Flour Gnocchi
Makes about 40 gnocchi
1 pound potatoes peeled, diced potatoes (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: Boil potatoes in a large pot of salted water until tender. Once cooked, remove them from the pot and allow them to cool. If available, use a potato ricer or simply mash them with a fork.
Step 2: Add the egg and salt and mix. Then, add flour and mix to form a soft dough. Knead it a bit, and if it sticks to your fingers, add a little more flour.
Step 3: On a lightly floured surface, roll handfuls of the dough into ropes and cut into 1-inch pieces.
Step 4 (Optional): Gently roll each piece along a fork to add grooves to the gnocchi. Sprinkle with a little bit of flour so they don’t stick.
Step 5: Let the gnocchi rest for 20 minutes in the fridge or freezer before cooking.
Step 6: Add the gnocchi to gently simmering water and cook until they float to the top. Remove with a slotted spoon or pasta scoop.
Step 7: Heat your sauce and add the gnocchi to it for a minute or so once it is hot, then serve!
Tips for Perfect Gluten-Free Gnocchi
- For the best results, opt for mature potatoes rather than new ones. New potatoes have higher water content, which can mean they absorb too much flour. Yukon Gold or Russet potatoes work well.
- Don’t use a food processor or hand mixer to mash your potato. This will make the gnocchi gluey.
- If your gnocchi falls apart too easily, freeze it before cooking to hold its shape better.
Serving Suggestions for Almond Flour Gnocchi
I serve my gnocchi in a basic tomato sauce with plenty of parmesan cheese, but it is also delicious with burnt butter and sage sauce, a cheesy cream sauce, alfredo sauce, or even a pumpkin sauce. If you want to play with flavors, use sweet potato instead of regular potato to make the pasta.
How to Store Almond Flour Gnocchi
Store any remaining cooked gnocchi in an airtight container in the refrigerator. They can be refrigerated for up to three days. Alternatively, freeze the uncooked gnocchi by placing them on a baking sheet in the freezer for about thirty minutes, then transfer them to a freezer bag. They will stay fresh for approximately one month. When ready to cook, there is no need to thaw—simply prepare them from frozen.
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FAQs
Yes, almond flour gnocchi is gluten-free and suitable for individuals with celiac disease, provided all ingredients used are certified gluten-free.
Yes, you can freeze almond flour gnocchi. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a sealed container or bag.
Aside from cooking the gnocchi from frozen, ensure your dough is not too wet by gradually adding more almond flour if needed. Boil gently and avoid overcrowding the pot to prevent the gnocchi from breaking apart.
Almond Flour Gnocchi (GF)
Ingredients
Makes about 40 gnocchi
1 pound potatoes peeled, diced potatoes (NOT new potatoes)
1 cup blanched almond flour
1/2 teaspoon salt
1 room-temperature egg
1/4 cup parmesan cheese (optional)
Instructions
Step 1: Boil potatoes in a large pot of salted water until tender. Once cooked, remove them from the pot and allow them to cool. If available, use a potato ricer or simply mash them with a fork.
Step 2: Add the egg and salt and mix. Then, add flour and mix to form a soft dough. Knead it a bit, and if it sticks to your fingers, add a little more flour.
Step 3: On a lightly floured surface, roll handfuls of the dough into ropes and cut into 1-inch pieces.
Step 4 (Optional): Gently roll each piece along a fork to add grooves to the gnocchi. Sprinkle with a little bit of flour so they don’t stick.
Step 5: Let the gnocchi rest for 20 minutes in the fridge or freezer before cooking.
Step 6: Add the gnocchi to gently simmering water and cook until they float to the top. Remove with a slotted spoon or pasta scoop.
Step 7: Heat your sauce and add the gnocchi to it for a minute or so once it is hot, then serve!
Nutrition Facts
- Serving Size: 8 Gnocchi without sauce
- Calories: 210
- Fat: 6g
- Carbohydrates: 35g
- Protein: 5g