how to make gnocchi
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4.46 from 11 votes

How to make gnocchi

This is a step by step guide on how to make gnocchi! This is a special gnocchi recipe, because it's paleo and whole30 approved, so it's made with sweet potatoes and no flour. You can make this recipe with regular potatoes too!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: dairy free, gluten free, gnocchi, paleo, pasta, sweet potato, whole30
Servings: 4
Author: Molly Thompson

Ingredients

Instructions

  • Start by boiling your potatoes. Remove the skins from 4 pounds (about 4 large) potatoes. Cut into chunks and place in a large stock pot. Add warm water until all of the potatoes are completely submerged. Bring the water and potatoes to a boil over high heat then let them boil, uncovered, for 18-20 minutes, or until the potatoes are easily pierced with a fork. Strain the potatoes and place them in a large mixing bowl.
  • Next, combine the steamed potatoes and flour in the large mixing bowl. Stir together using a wooden spoon. When it gets difficult to stir, switch to using your hands. Mix and knead until all the flour is combined and the dough starts to form a ball. If the dough is still very wet, continue to add oat or cassava flour until the dough forms a ball but is still a little sticky.
  • Turn the dough out onto a well floured surface. Use either more oat flour or cassava flour, depending on which one you're making! Divide the dough into 4 equals parts. Take one part and set the other three aside. Roll the dough into a long rope with a 1 inch diameter. Starting at one end, cut the dough into 1 inch pieces and set aside. Repeat this process with the other 3 portions of dough. You can make mini fork marks on each gnocchi at this point if you want to, but it's optional.
  • Fill the same stock pot from the potatoes with water about half way full. Add a pinch of salt and heat on high, uncovered until boiling. While it's heating, place a large baking sheet next to the stove to set the cooked gnocchi on. Once it's boiling, add 1/4 of the gnocchi to the water. The gnocchi will sink to the bottom. Once they float to the top of the water remove them with a slotted spoon and place on the prepared baking sheet. Repeat the process with the rest of the gnocchi.
  • Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil, coconut oil or ghee to it. When it's hot, add the gnocchi and allow to sear on one side for 1-2 minutes, or until golden brown. Flip over and repeat the process on the other side. Serve immediately with your favorite sauce or save for later.

Notes

If you use the oat flour and tapioca flour, the recipe is not paleo and whole30 but it is gluten free. You must use the cassava flour option for the whole30 version. You can usually find cassava flour in your local health food store or WholeFoods.