“From Maria Paola from Italy.”

Ingredients Nutrition

  • 500 g potatoes (with yellow pulp, white ones are ok too)
  • 100 g gluten-free flour, mix
  • salt


  1. Boil the potatoes with the skin in salted water.
  2. When they are cooked, let them cool, then peel them and smash them.
  3. Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands.
  4. Spread some gf flour on a surface; take a piece of dough and make a ball out of it.
  5. Then give it the shape of a snake by rolling it on the surface.
  6. When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each.
  7. Do the same with the rest of the dough.
  8. The gnocchi cook very fast; 1 or 2 minutes in boiling salted water.
  9. They are ready when they float on the surface of the water.
  10. Take them out immediately and serve them with tomato sauce and parmesan.
  11. Note: You can make a lot of gnocchi and freeze them.
  12. You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.

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