This savory Gnocchi Recipe is our favorite New Year’s Day treat. It’s cheesy, tender, and allergy-friendly. There are so many ways to switch it up; you’ll never get bored, and making it from scratch is so much yummier than store-bought gnocchi.
We love smothering our gnocchi in my Sun-Dried Tomato Basil Pesto and Parsley Pesto, also known as “Red and Green Pesto.” This dinner captures the holiday spirit perfectly and tastes so good. For us, the best part of gnocchi is making it together. Everyone pitches in to get the job done! Even the littlest ones can make “snakes” and cut gnocchi pieces. The best memories are made around the kitchen table..or counter!
Table of Contents:
Indispensable Gnocchi Tips
Homemade pasta is so much fun to make! Gluten-free cooking has a bit of a learning curve, but once you get the hang of it, you’ll be creating beautiful Italian recipes your family will adore. Over the years, I’ve compiled a general list of tips that help me make perfect gnocchi every time.
- A steamer is an excellent tool for cooking potatoes. I set the timer for 30 minutes and place large potatoes on the bottom of the steamer. Smaller potatoes can go on the top rack. This cooking method helps them steam evenly.
- This recipe calls for a specific weight of potatoes. If you don’t have a scale, you can use 3 large organic potatoes or 3 medium-sized organic sweet potatoes.
- Be sparing with the flour to avoid overly dry pasta. No one wants dry gnocchi! I like to incorporate a little bit of flour at a time until the dough reaches the right consistency.
- If your “snakes” fall apart, you need more flour. This is a great test to ensure your dough is perfect!
- A floured fork is the best tool for cutting the gnocchi, and it doubles as a gnocchi maker! Of course, you can always purchase a bona fide gnocchi maker. I asked for one last Christmas, and it makes the prettiest designs.
- Salt your pasta water to add flavor. The gnocchi dough will absorb just the right amount of salt water and give you a balanced taste.
- Right before cooking the gnocchi, add a glug of extra-virgin olive oil to your pot of water. Then, allow the pasta to pass through the oil as it falls into the pot. This step keeps the gnocchi from sticking together or to the pan.
- When the gnocchi recipe is done, it will “pop” to the top of the pan. It’s like magic!
Healthy Italian Ingredients 101
This delicious gnocchi is highly cost-effective, as it’s potato-based. You’ll be surprised to learn that most healthy cooking involves swapping one ingredient for another! In my experience, this is the best way to create meals that taste just as good as their unhealthy cousins. Here’s a quick rundown of what you’ll need to make my gnocchi recipe.
Organic Potatoes: For traditional gnocchi, use organic red-skin potatoes, Idaho, or russet potatoes. If you want a tasty twist, you can use sweet potatoes to add a hint of sweetness. Potatoes are incredibly filling and create a moist pasta that pairs well with many sauces. They’re loaded with flavonoids that act as antioxidants, eliminating oxidative stress. When left unchecked, oxidative stress can lead to inflammation, which causes aches and has been linked to cancer. (1)
Vegan, Dairy-Free Cheese: Every gnocchi needs cheese! Vegan cheese melts perfectly and keeps our gnocchi tender. You can use my Homemade Vegan Parmesan or your favorite dairy-free, vegan, plant-based cheese. Great brands of dairy-free cheese include Daiya, Kite Hill, Follow Your Heart, Forager, Miyokos, So Delicious, and Violife.
Pasture-Raised Organic Eggs: Eggs boost protein and help our gnocchi recipe bind together. In traditional Italian pasta, eggs are a staple! When purchasing eggs, I’ve found that pasture-raised organic eggs make me feel the best. If buying from a local farmer, ask about their feeding processes to ensure you get truly pasture-raised eggs. For a vegan version, you can make gnocchi without eggs, but I find it cooks better using eggs.
Pink Himalayan Salt or Sea Salt and Organic White Pepper, Ground: Table salt undergoes a rigorous harvesting process that leaves it stripped of trace minerals. We recommend using hand-harvested sea salt from Colima. This process leaves the good stuff intact and nourishes your body from the inside out.
If you don’t have sea salt, you can use freshly ground pink Himalayan salt. White pepper is one of my favorite spices; it has a milder flavor than black pepper and tastes so gourmet!
Organic Non-GMO Potato Starch and Gluten-Free All-Purpose Flour: I use a combination of non-GMO potato starch and gluten-free flour to create the perfect dough. Potato starch is a great gluten-free thickener, and its flavor complements the gnocchi perfectly. Gluten-free flour makes pasta with a traditional texture, so you don’t miss out on your old favorites.
I recommend using a cup-for-cup blend because it’s formulated for cooking and baking. Be sure to read the back of your packages, as some brands may ask you to include an ingredient you aren’t comfortable with.
Pesto: My homemade pestos are a staple in the Z house. We use them in our Pesto Stuffed Mushrooms, Brown Rice Wraps, and Gnocchi. The red pesto is my Sun-Dried Tomato Basil Pesto, which contains a fresh flavor. This pesto pairs well with pasta as it’s tomato-based!
Our green pesto sauce is my Parsley Pesto with Basil. This impressive pesto includes essential oils. Essential oils are a great addition to recipes, but you need to use wisdom. In this pesto, the healthy fats act as a dispersant. Without a dispersant, your mouth would get irritated. You never want to consume an essential oil neat!
Either homemade basil pesto option is a beautiful addition to this recipe. If you prefer a marinara sauce variation, you can also coat the gnocchi in my Homemade Spaghetti sauce.
Make My Gnocchi Recipe
This recipe takes a little time to make, but it’s well worth the effort. If your kids like Play-Doh, they’ll love helping you to roll gnocchi!
Classic Gnocchi (With Vegan Option)
Servings
Ingredients
- 2 pounds organic Idaho potatoes (about 3 large), OR organic red skin OR organic sweet potatoes (about 2 medium), scrubbed AND boiled in skins until tender
- ½ cup Homemade Parmesan Cheese OR vegan Parmesan cheese OR shredded dairy-free mozzarella OR Parmesan-style cheese alternative*
- 1 pasture-raised organic egg OR 1½ teaspoons egg replacer PLUS 2 tablespoons purified OR distilled water
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic white pepper, ground
- ½ cup organic potato starch (may need more)
- 2-3 cups gluten-free all-purpose flour OR rice flour, divided
- Extra-virgin olive oil, for pasta water
Supplies
- Gnocchi tool OR fork
- Slotted spoon OR skimmer
Instructions
- Place the potatoes with skins on in a large pot and cover them with water. Add salt to the water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until fork-tender, 15-20 minutes.
- Drain, fill with cold water, and add ice cubes. Rest for 10 minutes. Allow cooked potatoes to cool slightly, then carefully peel the skins off with your fingers. Puree the still-warm potatoes through a potato ricer into a large mixing bowl and allow them to cool completely before proceeding.
- Prepare 2 baking sheets with cooking spray and flour. Add cheese, egg, salt, and pepper to the potatoes and mix well. Gradually add enough flour and potato starch to form a smooth, pliable ball of dough. You may not need all the flour. The dough should stick to itself but not to your hands. Avoid making it too dry.
- Knead the dough to incorporate the flour for a few minutes, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 10 equal pieces and place 1 piece on a lightly floured work surface. Roll the piece into a long rope, about ½-inch in diameter, flouring lightly if needed. Cut the ropes into ½-inch cubes.
- Press with the curve of the fork and roll it slightly. The result will be gnocchi with an indent on one side from your finger and the pattern of the fork on the other side. Handle carefully to preserve their shape. Repeat with each piece of dough, setting formed gnocchi on the floured baking sheet. Keep them apart, so they don’t touch one another, or they might stick together. Have your pesto or sauce ready to coat the gnocchi as they come out of the boiling water in the following steps. Add a generous dollop of olive oil to the water and add the gnocchi to the boiling water, so it falls through the oil.
- Cook for 2-3 minutes, lightly stirring to keep them from sticking to the pot. When they are finished cooking, they will rise to the top.
- Remove the cooked gnocchi with a slotted spoon or skimmer. Serve with Garlic-Lovers Basil Pesto or Sun-Dried Tomato Basil Pesto, or Mama Z’s Spaghetti Sauce. I like to serve this dish with two cheese options. For a sweet option, take ½ cup of grass-fed butter, softened, and mix it with my Cinnamon “Not” Sugar until the consistency is runny, not firm.
Homemade Parmesan Cheese (Vegan)
Supplies
- Food processor OR blender
Ingredients
- ¾ cup organic raw cashews
- 2 tablespoons organic raw pine nuts
- 1 tablespoon organic hemp hearts/seeds
- ¼ cup organic nutritional yeast
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon organic garlic powder
Instructions
- Add the cashews, pine nuts, hemp seeds, nutritional yeast, sea salt, and garlic powder to a food processor or blender. Pulse until the mixture reaches the consistency of Parmesan cheese.
- Use in your favorite Italian recipes, or as you would traditional cheese.
Notes
Step One: Boil the Potatoes
Place the potatoes with skins on in a large pot and cover them with water. Add salt to the water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until fork-tender, 15-20 minutes.
Drain, fill with cold water, and add ice cubes. Rest for 10 minutes. Allow cooked potatoes to cool slightly, then carefully peel the skins off with your fingers.
Step Two: Rice the Potatoes
Puree the still warm potatoes through a potato ricer into a large mixing bowl and allow to cool completely before proceeding.
Step Three: Prep the Dough
Prepare 2 baking sheets with cooking spray and flour, which works better than parchment-lined baking sheets in my experience. Add cheese, egg, salt, and pepper to the potatoes and mix well. Gradually add enough flour and potato starch to form a smooth, pliable ball of dough. You may not need all the flour.
The dough should stick to itself but not to your hands. Avoid making it too dry. Knead the dough to incorporate the flour for a few minutes, being careful not to overwork. Bring a large pot of salted water to a rolling boil.
Step Four: Cut the “Snakes”
Cut the dough into 10 equal pieces and place 1 piece on a lightly floured work surface. Roll gnocchi piece into a long rope, about ½-inch in diameter, flouring lightly if needed. Cut the ropes into ½-inch cubes.
Step Five: Form the Gnocchi Fork Method
Press with the curve of the floured fork and roll it slightly. The result will be gnocchi with an indent on one side from your finger and the pattern of the fork on the other side.
Handle carefully to preserve their shape. Repeat with each piece of dough, setting formed gnocchi on the floured baking sheet. Keep them apart, so they don’t touch one another, or they might stick together.
Have your pesto or sauce ready to coat the gnocchi as they come out of the boiling water in the following steps.
Step Six: Cook the Homemade Pasta
Add a generous dollop of olive oil to the water and add the gnocchi to the boiling water, so it falls through the oil. Cook for 2-3 minutes, lightly stirring to keep them from sticking to the pot. When they are finished cooking, they will rise to the top.
Remove the cooked gnocchi with a slotted spoon or skimmer. Some people will cover the gnocchi with marinara sauce, which you can use our homemade Mama Z’s Spaghetti Sauce if you want. However, for a fun twist, try one of my favorite sauces and serve it with Garlic-Lovers Basil Pesto or Sun-Dried Tomato Basil Pesto. I like to serve this dish with two cheese options.
For a sweet option, take ½ cup of grass-fed butter, softened, and mix it with my Cinnamon “Not” Sugar until the consistency is runny, not firm.
Red and Green Pestos
Making your own basil pesto is easy and so delicious. These pesto recipe variations are full of extra-virgin olive oil, a healthy fat that can reduce your risk of heart disease. (2)
Sun-Dried Tomato Pesto
This delicious pesto has such a bright flavor! It’s a bright pesto that soaks into the gnocchi, making it taste like Tuscan perfection. Go beyond a simple tomato sauce, and taste for yourself how delicious this fresh tomato pesto is!
Sun-Dried Tomato Basil Pesto (Vegan)
Servings
Ingredients
- ¾ cup organic oil-packed sun-dried tomatoes*
- Extra-virgin olive oil
- 8 medium organic garlic cloves
- ¼ cup organic raw pine nuts, organic raw slivered almonds, OR organic raw Marcona almonds
- ¼ cup organic fresh basil, snipped OR 1 tablespoon dried, crushed
- 3 drops basil essential oil (optional)
- ½ teaspoon pink Himalayan salt OR sea salt, ground
Supplies
- Blender OR food processor
Instructions
- Drain the tomatoes, reserving the oil. Add enough olive oil to the drained oil to make ½ cup and set it aside.
- Combine the drained tomatoes, garlic, pine nuts, basil, basil essential oil, and salt in a food processor or blender. Cover and process until finely chopped. With the machine running, gradually add the reserved oil, processing until almost smooth, stopping to scrape down the sides of the bowl as needed. Serve over gluten-free pasta/gnocchi, most simply used as a dip for gluten-free crackers or pretzels. Divide any leftover pesto into small containers to freeze or refrigerate.
Parsley Pesto With Basil and Essential Oils
If you’re looking for a traditional pesto made from fresh parsley and basil leaves, I’ve got you covered! This delicious combination of herbs creates a thick, tasty pesto you will love.
Bonus: Parsley is anti-bacterial and wonderful for fighting “bugs.” (3)
Basil and Parsley Super Pesto (Vegan)
Servings
Ingredients
- 2 cups firmly packed fresh organic basil leaves
- ½ cup fresh organic parsley leaves, preferably flat-leaf
- 3 medium organic garlic cloves
- ¼ cup organic raw pine nuts, raw walnuts, OR raw pistachios
- ½ cup extra-virgin olive oil
- ¾ cup shredded dairy-free mozzarella OR Parmesan-style cheese alternative*
- 6 drops basil essential oil
- 3 drops parsley essential oil, optional
- Pink Himalayan salt OR sea salt, ground, to taste
- Organic white pepper, ground, to taste
Supplies
- Blender OR food processor
Instructions
- Combine the basil, parsley, garlic, pine nuts, olive oil, cheese-alternative shreds, essential oils, sea salt, and white pepper in a food processor or blender. Cover and process until almost smooth, stopping to scrape down the sides of the bowl as needed. Divide any leftover pesto into containers to freeze or refrigerate.
