Gnocchi di Patate Gluten Free – The grandma’s recipe


It’s time to put your hands in.. Pasta! And we’re gonna start with the Gnocchi di Patate. 


I’ve chosen this recipe because I know how hard it is to make pasta with our Gluten Free flour and trust me, using the potatoes will help you a lot.

Moreover, I believe that it’s one of the easiest to make and yet delicious kind of Pasta you can make!

Ingredients (for 4 people)

  • 400 gr potatoes
  • 500 gr Gluten Free flour (Choose a mix for Pizza, Pasta or bread)
  • 2 eggs 
  • salt


First of all, you need to peel the potatoes and make them boil in hot water (Don’t forget to put salt on the water!).

The, once they are cooked you can move them in a pot and start smashing them with a fork! (Don’t be afraid to overcook them, as the more cooked they are, the easier will be for you to smash them).

If you have this tool it’s probably gonna be way easier:

Potato masher on Amazon

Afterwords, let the mashed potatoes cool down. In the meantime, you can start getting ready with the next step. Pour the flour, the smashed potatoes and create a little crater where you will put the eggs.

Now, helping yourself with a fork, start combining the ingredients until you will reach the following result:

It’s gonna take you some time so don’t despair!

Keep using flour so that the dough will stop being sticky. Don’t make an Italian Grandma crying, do this step with your hands 😉 

Be firm but kind when working the dough and you will make perfect Gnocchi di patata.  

Now you can start taking a punch of the dough and rolling it on the table so that you can create little Pasta’s snakes.

Then use a knife to cut the little gnocchis and remember, before putting them anywhere else, shower them with some other flour (This will avoid them from sticking together).

You most likely know the gnocchi the way you see them on the left side. However, my grandma use a special tool you can easily find on Amazon to give them a different shape! By doing that, you will get to see that the difference is not only in the shape, but in the taste’s too!

If you have patience and will, give it a try, as this different shape will make them absorb better the sauce when cooking them and therefore, will make a difference for you and your guests.


To make them you gotta pull them with one finger onto the surface of the tool, and making them then roll.

Gnocchi Board / Beechwood

Now you’re gnocchi di patate are almost ready!

Just choose wisely the sauce and serve them with Parmesan! I have chosen a home made Bolognese sauce (Ragù), because for me simply it’s the perfect mix!

Guten Appetit! Enjoy!

If you liked this recipe you might want to learn also how to become a Risotto Chef” with our previous article.


Leave a Reply