Go Back

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 likeĀ