Gluten-Free Gnocchi "Whole30"

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4.58 from 7 votes

Gluten-Free Gnocchi "Whole30"

Light and pillowy, smothered in a tomato and red pepper sauce, these gluten-free gnocchi are dreamy and irresistible.

Prep Time30

Cook Time30

Course: Food + Drink, Main, Whole30

Cuisine: Canadian, Italian, Whole30

Keyword: gluten-free gnocchi, gluten-free pasta recipe, how to make gluten-free gnocchi, Whole30

Servings: servings

Calories: 514kcal

Author: Philip Lago and Mystique Mattai

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.

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