Homemade Potato Gnocchi (Dairy-Free & Egg-Free)
Prep time
Cook time
Total time
Use a starchy potato, like Russets, or a creamy potato, like Yukon gold, for best results.
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
  • 1½ lbs potatoes, peeled and cut into chunks
  • 1 cup whole wheat flour (can sub all-purpose flour), plus additional as needed
  • 1½ tablespoons olive oil
  • ½ teaspoon baking powder
  • ¼ teaspoon salt, or to taste, plus additional for the pot
  • Black pepper, as desired (optional)
  1. Place the cut potatoes in a pot of cold salted water. Bring the water to a boil, and cook the potatoes for 20 minutes, or until tender.
  2. Drain the cooked potatoes, return them to the pan and mash with a potato masher or fork until fluffy.
  3. Add the flour, olive oil, baking powder, salt, and pepper (if using), and mix well to form a dough.
  4. Transfer the dough to a lightly floured board and knead the dough until smooth, dusting with extra flour if needed to prevent sticking.
  5. Pull off pieces of the dough that are about the size of a cherry tomato, and roll each one into a ball.
  6. Flatten the balls with the back of a fork, using the tines to create ridges. Then fold them in half, with the marks on the outside. The overall size should be approximately 1 inch in length but it's not too important, just make sure the sizes are more or less even.
  7. Bring a large pan of salted water to the boil. Add the gnocchi, and cook until they float to the top, about 2 to 3 minutes. Use a slotted spoon to remove the gnocchi when they float up.
  8. Serve immediately with your favorite sauce (see the post above for dairy-free suggestions).
Freezing Directions: Gnocchi freeze pretty well. Place them on a sheet lined with parchment paper in a single layer, not touching. Flash freeze them for an hour or so. Then place them in airtight plastic bags or containers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta/homemade-potato-gnocci