Le Famished Cat

Make Gluten-Free Pink Gnocchi
Mains,  Gluten Free,  Vegan

Make Gluten-Free Pink Gnocchi

Here is a simple recipe to make 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.

Make Gluten-Free Pink Gnocchi

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

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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

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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.

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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!




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Make Gluten-Free Pink Gnocchi

Gluten-Free Pink Gnocchi

An easy to follow recipe to make Gluten-free Pink Gnocchi, using the Magenta Love Potatoes from Wesgrow Potatoes.
Course dinner, lunch, mains, Side Dish
Cuisine Italian
Keyword Gluten free gnocchi, Gnocchi, Pink Gnocchi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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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