Gluten Free,  Vegan

Make Gluten-Free Pink Gnocchi

Here is a simple recipe to make Gluten-free Pink Gnocchi, using the Magenta Love Potatoes from Wesgrow Potatoes. Pink Potatoes guys, I have spoken about these beauties before here. This specific variety has pink flesh, a smooth texture and an earthy taste.

They are perfect for salads, like crisps or eaten fried, bur really they are very versatile potatoes.

For today’s recipe, I have used the Magenta Love Potatoes to make this very simple gluten-free gnocchi.

Traditionally, in the classic gnocchi, wheat flour is used, but today I have swapped it for Woollies Plain Gluten Free Flour blend.

I also used nutritional yeast, as opposed to eggs, which adds a nice rich flavour to the gnocchi.

I modified a foolproof recipe I found here.

The easy process

Making this gnocchi is not too hard, you just:

  1. Boil the potatoes until soft then cool
  2. Mash the potatoes
  3. Add flour, nutritional yeast and salt
  4. Knead
  5. Shape, Cut and shape with a fork
  6. Boil and eat with a sauce
  7. Or Sauté in butter to brown and then eat

Making Gluten-Free Gnocchi

Gluten-free gnocchi is much easier to make than regular gnocchi, as there is no worry of over-kneading the dough since there is no gluten in the mixture.

When it comes to Indenting the gnocchi you use a special board or if you are like me, you use a fork.

The indents allow the sauce to cling to the pasta, so they are worth spending some time on.

This Gluten-Free Pink Gnocchi is:

  • Pillowy Soft
  • Egg-free
  • Gluten-free
  • High in folic acid (nutritional yeast)
  • Healthy
  • Easy to make
  • Perfect for all kind of gnocchi dishes

You can serve with a creamy sauce, a tomato-based sauce, any sauce really!




Gluten-Free Pink Gnocchi

An easy to follow recipe to make Gluten-free Pink Gnocchi, using the Magenta Love Potatoes from Wesgrow Potatoes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch, mains, Side Dish
Cuisine: Italian
Keyword: Gluten free gnocchi, Gnocchi, Pink Gnocchi
Servings: 2


  • bowl
  • fork
  • pot
  • pan


  • 3 Wesgrow Magenta Love Potatoes
  • 1/4 cup Woolies Plain gluten-free flour plus extra for kneading and rolling
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp olive oil plus more for drizzling
  • 1 tsp kosher sea salt


  • In a pot, over high heat, bring water to a boil and add the potatoes. Boil until tender. Drain and allow to cool.
  • Once cooled, remove potato skin. On a large cutting board or work surface, dice the cooked potatoes into small pieces. Add the gluten-free flour, nutritional yeast, olive oil, and salt.
  • Combine the mixture with your hands and knead to form a dough. Keep kneading, ensuring to flip and turn and until all lumps are removed. This took me 15 minutes.
  • Add a little bit of flour to a clean dry table. Divide the dough into half and roll each half into two separate sausage-like cords. Cut the cords into 2 cm pieces.
  • Make a slight indentation in each shell using a fork.
  • In a large pot over high heat, bring water to a boil. Carefully add the gnocchi and boil for around 2 - 3 minutes, or basically until they float to the top of the water.
  • Drain the gnocchi, add to plate and glug of olive oil and a sprinkling of salt.
  • I decided to saute mine to brown them up a bit in a little bit of butter and dried sage.


Serve with any pasta sauce you like 

Did you make this recipe?

Tag me at #LeFamishedCat @LeFamishedCat


Although I mention specific products, this post is not sponsored 

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