Gluten Free Gnocchi (Featuring Winter Squash!)
If you’ve never made your own gnocchi before, you are missing out on a real treat. It’s so easy, a toddler can do it.
Roll it out…
Pat it out…
Mark it with a… gnocchi board.
Pa Hubbard and I were introduced to gnocchi in a tiny little restaurant in Florence, Italy, long before learning that he was gluten intolerant. The restaurant, frequented by elderly local patrons, was located far away from any of the popular tourist attractions. The plump little potato dumplings we were served were remarkable! I imagined a sweet Italian grandmother in the kitchen, rolling the dough and chopping up fresh seasonal ingredients for the sauce. I was hooked.
My family loves gnocchi too. Miss Muffet and Bo Peep call them “Pi-gnocchi-oes,” after one of their favorite stories. They dance and chant, “Pi-gnocchi, Pi-gnocchi!” as they come to the table.
Immediately before my family’s diagnosis, I had ordered a case of gnocchi from an on-line store – since they contained wheat, I promptly gifted them to friends. I’ll admit, if it hadn’t been for my family’s gluten intolerance, I’d probably still be buying packaged gnocchi.
But also because of my family’s gluten intolerance, I’ve discovered the ease and FUN of making our own gnocchi! Let me tell you, these are far superior to the packaged ones. Sure, there is a little advanced preparation involved, but with the girls’ help, I make a double-batch and freeze them for quick meals after work.
Gnocchi placed on a tray lined with wax paper, ready to go into the freezer. After gnocchi harden, they can be transferred to freezer bags.
Once gnocchi are prepared, it takes only about 2 minutes to cook them in boiling water, even if frozen (yet another reason to love them!). Our favorite sauce also takes seconds to make: a little olive oil and a tablespoon of homemade pesto from our freezer. Mmmm!
Winter squash gluten free gnocchi with homemade pesto.
The recipe I’m sharing today is a gluten free adaptation of Amy Goldman’s Marina di Chiogga Gnocchi recipe, found in her book, “The Compleat Squash*.” I’ve never grown Marina di Chiogga winter squash, but in keeping with gnocchi’s Italian origins, I use Butternut Rugosa Violina Gioia, a winter squash that produces a sweet and flaky pulp when baked.
Although we prepare this recipe with an inexpensive gnocchi board (less than $5 from King Arthur Flour’s online store), you can also use a fork to form grooves in your gnocchi. A gnocchi board is much faster, however, and you’ll also end up with more grooves for your yummy sauces.
- 1½ cups gluten free multipurpose flour with xanthan gum (King Arthur Flour preferred; see note), plus additional for rolling dough
- 1 cup baked and well-drained winter squash (butternut gioia violina rugosa or hubbard, preferred)
- 2 cups baked and skinned potatoes
- 1 tsp salt
- In a food processor, puree the squash, potato and salt.
- Remove puree to a large bowl. Add flour, ¼ cup at a time, mixing well with a spoon after each addition. Upon the last flour addition, mix dough with your hands.
- Lightly flour your hands and work surface. Pinch off a softball-sized piece of dough, dust with flour, and form into a ball. Roll the ball of dough into a 1-inch diameter rope (or “snake” as my daughters call them).
- Cut each rope into ¾ inch pieces. Press each piece of dough with your thumb onto a gnocchi board (or fork tines). Roll the gnocchi up and off the board (or tines) and place on a lightly floured surface (or on a baking tray lined with wax paper if you plan to freeze gnocchi).
- To cook gnocchi, add water to a large pot to a depth of about 4 inches. Boil water and, working in small batches, add gnocchi. After about 2 minutes, gnocchi will float to the top of the water. Allow to cook about 30 seconds longer, and remove with a slotted utensil. Toss with desired sauce.
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little mountain haven
March 14, 2013 at 12:34 pm
those look sooooo yummy!! I’ve never made gnocchi before, or even seen a gnocchi board!
Ma Hubbard
March 14, 2013 at 7:33 pm
Thanks, Little Mountain Haven! They are so much fun to make, and easy to boot! We just cooked up one of the hubbards last night to make another big batch.
Nancy Jimenez
March 17, 2013 at 10:45 am
Looks wonderful, I have got to try this recipe. Thanks for sharing!
Ma Hubbard
March 18, 2013 at 1:09 pm
You’re welcome, Nancy!
Shelly
September 24, 2013 at 3:33 pm
Hi~ I’m trying to make these now and my dough keeps breaking apart and won’t let me roll it into a “snake”. Perhaps it is too dry and needs some liquid? Any suggestions? Thanks 🙂
Shelly
September 24, 2013 at 4:25 pm
Actually, I kneaded the dough longer & got it to work :). These are delicious… I’m so happy I can enjoy gnocchi again! Thank you!!
Ma Hubbard
September 26, 2013 at 5:21 pm
I’m glad to hear that you worked the dough a little more and that solved your problem. Even more so, though, I’m so glad to hear that you found them as delicious as we do. Thank you for the feedback!
Jenn Bender
October 14, 2014 at 1:20 pm
Just stumbled on your site. Your story is just like mine with my daughter and husband!! It has been 3 years for us now. Do you have just a plain gnocchi recipe? I have a recipe I would love to adapt to GF for our family, but the squash flavor would not go well with the dish. Any suggestions?
Cathy
October 21, 2014 at 3:32 pm
And I just stumbled on your comment. 🙂 Sorry for the delay. I do not have a plain gnocchi recipe, unfortunately. Best wishes!