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Homemade Gluten Free Gnocchi Recipe – Sauteed With Fresh Basil & Tomatoes

Impulsive Culinarian’s Homemade Gluten Free Gnocchi With Tomatoes & Basil Recipe

Gnocchi Dough Ingredients

  • 2 pounds Russet Potatoes
  • 3/4 cup White Rice Flour
  • 1/2 cup Corn Flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Fine Sea Salt
  • 1 Organic Egg

Additional Ingredients

  • 2 tbsp (and more) Dairy Free Margarine
  • 1 tbsp Olive Oil
  • 4 Shallots, thinly sliced
  • 4 Garlic Cloves, thinly sliced
  • 3 Roma Tomatoes, peeled, seeded & chopped
  • 1/3 cup chopped Fresh Basil
  • 1/4 cup White Wine
  • 1 tsp Kosher Salt
  • Freshly Ground Black pepper
  • 3 ounces Dairy Free White Cheese, finely grated


  • Peel potatoes and cut into equally-sized large chunks
  • Add potatoes to a large stock pot and cover by at least 4 inches with warm water
  • Salt the water heavily and place the pot over high heat
  • Once the water comes to a rolling boil, reduce heat to medium high and cook potatoes for 30 minutes
  • Gently drain the potatoes and transfer to a large bowl of cold water to cool for 5 minutes
  • Gently drain the potatoes again and carefully transfer them to a large wide plate lined with an ample amount of paper towel
  • let the potatoes dry for 5 minutes
  • Add the flours & salt to a large mixing bowl and whisk together
  • Using a potato ricer or a coarse cheese grater, grate the potatoes into the flour mixture
  • Add the egg to the dough mixture
  • Gently bring the gnocchi dough together with your hands until just combined (around 1 minute max), then transfer to a large clean work surface generously floured with sweet rice flour
  • Gently knead the dough just enough to make it smooth without over-working (another 1 minute max)
  • Place a large pot of heavily salted water over high heat
  • Cut the dough into 4 equal parts
  • On a well-floured surface, roll each quarter into 3/4″ rope-shaped lengths
  • Using a sharp paring knife cut the rope into 1/2″ pieces and transfer to a large floured baking sheet
  • Warm a good-quality non-stick skillet over medium-low heat
  • Add 2 tbsp of margarine to the warm skillet
  • Once the water is boiling, add gnocchi in batches of around 30 pieces to the pot
  • When gnocchi starts to float (around 2 minutes), quickly transfer them with a slotted spoon to the warm skillet
  • Let the gnocchi saute in your skillet without moving them for at least 2 to 3 minutes, they will form a golden brown crust on the underside
  • Once the golden crust is formed you can easily flip them over to get golden brown on the other side
  • Transfer the sauteed golden gnocchi pieces to a large plate and add another tbsp or so to the skillet for your next batch
  • Repeat the process until all gnocchi are cooked, adding more margarine to the skillet as necessary
  • When finished with the gnocchi process, add a tbsp of olive oil to the warm skillet
  • Add shallots to the skillet and saute for 1 minute
  • Add garlic to the skillet and saute for an additional 1 minute
  • Add tomatoes & basil to the skillet and saute for another 2 minutes
  • Add white wine to the skillet, deglaze and let reduce (around 2 minutes)
  • Return gnocchi to the skillet and season with salt & pepper
  • Add the grated cheese to the skillet
  • Gently fold everything together, reduce heat to low and simmer for another 2 minutes until cheese is melted
  • Remove from heat and serve immediately

Don’t Eat All the Gnocchi Before You Finish The Recipe!

Speaking from experience, it is very difficult to resist the temptation of eating a large number of those golden gnocchi nuggets as they come out of the brown butter skillet. Tasting is fine, but be wary of loitering tasters in your kitchen! This is by far one of most delicious recipes I’ve ever made and I strongly recommend setting aside some time one weekend to indulge in this wonderful dish, I am quite certain you will not be disappointed.

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.