Light, pillowy, and smothered in a tomato and red pepper sauce, these Sex With Your
Pants on Gluten-Free Gnocchi are dreamy and irresistible.
Based on the Whole30 construct, eating SWYPO kind of food (recipe recreations of traditional junk foods or SWYPO, including all baked goods, pizza, waffles, cakes, and pudding) is just like having sex with your pants on. It’s good, but it’s not that good, and all it makes you think about is how mundane the dish is, and how delicious the other version would be (just like... well, you know).
This gluten-free and dairy-free gnocchi made with potatoes is easy to make and pillowy soft, and whether you're gluten-free, dairy-free, or on the Whole30 program, you're going to make these on repeat.
How to Make Gluten-Free Gnocchi
Boil the Potatoes
Peel and dice the potatoes and place in a pot with salted cold water. Bring to a boil and cook the potatoes until fork tender. Strain the potatoes and process through a ricer, into a large bowl and set aside to cool.
How to Make the Tomato Sauce
Heat a saucepan on medium-high with olive oil. Sauté the shallots for a minute, then add the red pepper and garlic and continue to cook for 5 minutes stirring a few times. Add the canned tomatoes and basil. Bring to a boil, reduce heat and simmer. If desired, blend the sauce with an immersion blender. Ensure to season the sauce before adding to the gluten-free gnocchi.
How to Shape the Gnocchi
Once the potatoes have cooled, season with salt, pepper and nutmeg. Mix in the eggs until well incorporated, followed by the potato starch. Combine with your hands and lightly knead until all the starch is absorbed. Turn the dough out onto your countertop, roll into half inch ribbons and cut into your desired gnocchi size. If you have a gnocchi board, shape each piece and place onto a plate to dry out for 10-15 minutes.
Bring it All Together
Start a large pot of salted water to boil and once boiling, heat olive oil on medium-high in a large sauté pan. Add gnocchi to the boiling water and cook until they float to the surface, about 60-90 seconds. Remove with slotted pan and shake off excess water. Carefully place the gnocchi directly in the hot pan and shake vigorously to ensure they don’t stick. Cook until golden brown, and then gently stir in the tomato sauce and a few extra leaves of basil.
Recipe Card
Gluten-Free Gnocchi "Whole30"
Ingredients
Tomato Sauce
- 2 small shallots dioced
- 1 small red pepper diced
- 1 clove garlic minced
- 1 can tomatoes San Marzano (D.O.P. preferred)
- ¼ teaspoon sea salt
- 5-6 leaves basil
Gluten-Free Gnocchi
- 4 large russet potatoes peeled and cubed
- 2 large eggs beaten
- ¾ cup potato starch
- 2 tablespoon olive oil
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon nutmeg
Instructions
- Peel and dice the potatoes and place in a pot with salted cold water. Bring to a boil and cook the potatoes until fork tender, about 10-12 minutes. Strain the potatoes and process through a ricer and into a large bowl. Set aside to cool.
- Meanwhile, heat a saucepan on medium-high with 1 tablespoon of olive oil. Sauté the shallots for 1 minute, then add the red pepper and garlic and continue to cook for 5 minutes stirring a few times. Add the canned tomatoes and basil, bring to a boil, then reduce heat and simmer.
- Once the potatoes are cooled, season with salt, pepper and nutmeg. While stirring, add the beaten eggs and mix in until well incorporated. Add potato starch and lightly knead until all the starch is absorbed. Turn out onto your countertop and roll the dough into a ½ inch ribbons. Cut each ribbon into ½ inch portions of gnocchi. If you have a gnocchi board, then shape each piece and place onto a plate to dry out for 10-15 minutes.
- Start a large pot of salted water to boil. At this point, you can blend the tomato sauce with an immersion blender, taste for seasoning and adjust as necessary. Cover and continue to simmer until ready to use.
- Once the water begins to boil, heat 1 tablespoon of olive oil on medium-high in a large sauté pan. Add gnocchi to the boiling water and cook until they float to the surface, about 60-90 seconds. Remove with slotted pan and shake off excess water. Place the gnocchi directly in the hot pan and shake vigorously to ensure they don’t stick. Cook until golden brown, and then gently stir in the tomato sauce and a few extra leaves of basil.
Nutrition
Additional Information
Brooke says
Question: In the description it says tomato and "roasted" red pepper sauce, but in the ingredients it looks like it calls for fresh red pepper, could you confirm please...looking forward to making this!!
Chef Sous Chef says
Hi Brooke,
Thanks for stopping by and commenting. That was a good catch. The peppers are not roasted and just cooked fresh in the sauce. Thanks for letting us know. Hope you love the recipe as much as we do!
Katie says
Could I prep this gnocchi before sauteeing it? If so for how long would it last before needing to be cooked. Thanks in advance!
Chef Sous Chef says
Hi Katie,
Absolutely! We usually make extra and freeze it for quick and easy meals. It will keep in the freezer about 1 month.
Emily says
Do you have a suggestion for a starch alternative if you don't have potato starch? I have almond flour, arrowroot, coconut flour. Thanks! Excited to try!
Chef Sous Chef says
Hi Emily! Thanks for stopping by and the question. I believe arrowroot will give you the closest result to the potato starch. Give it a try and let us know what you think. Good luck!
Bruce James says
Been making this every month or so for the past year, love it every time! Thanks for sharing.
Chef Sous Chef says
Wonderful to hear Bruce! Thanks for stopping by the blog. ALl the best
Karen says
Great recipe!!..wonderful and light and comforting on a cold winter day!
( I find the SWYPO rule is far to selective to begin with ... so I completely ignore it... This recipe does not make me crave the "normal" stuff.. it helps me to find healthier alternatives to the not so healthy foods I was eating!)
Karen says
My second attempt at these didnt go as well as my first..(over cooked the taters!).. but my third went great.. which I tossed in a pan with some ghee, caramelized onions and mushroom and a garlic coconut cream sauce... served it to my italian chef friend who will now be making this gnocchi in his restaurant as a gluten free alternative for his customers!
Chef Sous Chef says
Hi Karen. Thank you so much for sharing your experience. Your version sounds absolutely delicious, and what a compliment to know your friend will serve it in their restaurant. Thanks again!
Dottie says
I made my own sauce, but made the gnocchi and they were fabulous! I am on Whole30 and all the ingredients are compliant. I like to cook. I like to eat, and I am eating better--i really don't see a problem. I'll make these again, both my picky kids loved them!!!
Nysha says
Looks good but the gnocchi didn’t form a dough even with more potato starch. .
I will try again - I wonder if cooking the pottin a pressure cooker made them wetter than boiling and that threw off the dough.
I ended up adding more egg and a little water and making pancakes And they were yummy.
Chef Sous Chef says
Hi Nysha,
We're glad you tried the recipe and shared your experience. We haven't tried cooking the potatoes in a pressure cooker so I couldn't say confidently what the issue was. We have made this several times without issue, so we are hopeful it will turn out better for you next time. Glad you were able to repurpose them into something delicious.
Maggie says
Wow, wow, wow. This is so good. I know you're not really supposed to eat gnocchi during Whole30 but this is a great recipe for once you finished Whole30 but are continuing with the lifestyle. Thanks for sharing!