Gluten-Free Gnocchi Recipe

GF-GNOCCHI Homespun ATL recipe

Jamie and I welcomed the new year with a nourishing, rustic meal. Relaxing at home, we decided to use what ingredients we had around the apartment. (We had also decided to be gluten-free for the first couple of weeks of 2014.) We had some ricotta, gluten-free flour, eggs, and even some parmesan. It is not what is usually around our apartment, but fortunately leftovers from holiday cooking.

I did what any chef does, look up recipes online or in our dusty recipe books.  I found a simple recipe for gnocchi with ricotta. This would technically be gnudi (pronounced "nu-dee"), which is a type of gnocchi made from ricotta cheese and a little bit of flour. I used the ratios given, and added a few more ingredients to make it my own.

I enjoy making food that has a process, like gnocchi. Practicing technique from start to finish is fulfilling. Often when making recipes I think to myself, “In what time of history did someone think I have cheese, flour, and eggs. I know, I will make a dumpling.” From then on it is passed through the years and generations perfected.  Now all of us get to benefit from one person and their culture. We can easily look up a recipe and learn a new process. I think that knowing, appreciating, and honoring a food's origins puts more love and soul into what we are creating.  It also inspires us to try something new.

Have fun and find joy in creating a great meal for friends and family.





  • 2 sprig rosemary finely chopped
  • 1 ea lemon zested on micro plan
  • 3 ¼ cups fresh ricotta cheese
  • 3/4 cup Parmesan cheese finely grated
  • 1 ½ cups gluten-free flour sifted
  • 2 extra-large eggs beaten
  • extra sifted gluten-free flour (coating)

Tomato and Olive Sauce

  • 2 tbsp extra virgin olive oil
  • 1 clove of thinly slice garlic or crushed
  • 1 ea shallot thinly sliced
  • 4 oz white wine
  • 14 oz  can crushed or diced tomatoes
  • 4 oz Castelvetrano Olives
  • 1 ea lemon juiced and zested
  • ½ bunch parsley roughly chopped 


  • 2 tbsp EVOO (Lemon scented Olive Oil)
  • 2 oz Grated Parmesan (Parmesan Reggiano)

Gnocchi Directions

  1. Fill a large pot with water about 4 qts and 4 Tbsp of salt.
  2. Mix ricotta, parmesan cheese, eggs, lemon zest, rosemary, GF flour together with ½ teaspoon salt and a pinch of pepper.
  3. Roll into 4, 12 in logs on a lightly floured surface then slice gnocchi into 1 inch long cylinders. Roll into oval shapes with a fork and place on a large plate dusted with a little more flour to prevent sticking.
  4. Cook a few at a time in a large pot of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon.  
  5. Place in ice water until they are cooled, then place on paper towels to dry. store on a small sheet tray.  You can refrigerate up to 1 day or freeze in plastic bags.  I prefer to use the gnocchi the day I roll it out.

Tomato and Olive Sauce Directions:

  1. Heat oil in a large frying pan and cook garlic and shallots for 1 minute, being careful not to burn.
  2. Add white wine off the heat and reduce until almost dry. Add tomatoes and simmer for 10 minutes, or until thickened.
  3. Add olives and heat through. Season with lemon juice, zest, and parsley.  Add gnocchi and gently toss in the pan sauce.
  4. Shave Parmesan to serve and dress with good EVOO.


This recipe serves 6-8 people.  It made for great leftovers during the week.