Top Menu

Gluten Free Ricotta Gnocchi

I’ve had many gnocchi meals in my time but I’ve never made gnocchi myself. For the longest time I thought you could only make potato gnocchi but then I realized that you could make a ricotta gnocchi too. I love any sort of cheese and I just the thought of it made me excited to make it myself.

GLuten Free Ricotta Gnocchi

Since I am dappling in more gluten free cooking I figured I’d make a gluten free version using Now Foods All Purpose Gluten Free Flour, or you can make your own gluten free flour mixture. This recipe was super easy and wasn’t as labor intensive as I originally thought. It’s great for a weeknight meal or if you want to entertain. I topped the gluten free ricotta gnocchi with homemade summer roasted tomato sauce. If I was entertaining with this recipe I would add some grilled Italian sausage and salad. This is actually a great summer meal because you can roast all those summer tomatoes from the garden, CSA or Farmers Market.

Gnocchi Collage

Gluten Free Ricotta Gnocchi
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups gluten free all purpose flour
  • 16 oz ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese
  • fresh basil
  • 1 teaspoon garlic
  • salt/pepper to taste
  1. ***Note: I DID NOT drain my ricotta cheese. You can by placing your ricotta in a strainer or wrap in some cheese cloth an put in a colander and set over a bowl to catch the liquid, refrigerate overnight (or up to 24 hours).
  2. In a large bowl mix together ricotta cheese, parmesan, garlic basil and salt/pepper
  3. Add the flour ½ cup at a time and mix through until the mixture is dough like and you can form it into a ball.
  4. Place on a flat surface with more gluten free flour
  5. Pat the dough flat and into a square and with a pizza cutter cut the dough into ½ in squares and place on a baking sheet
  6. Once all the squares on the baking sheet take a fork and make indentations on top
  7. In a large pot heat water until boiling, add a bit of salt and olive oil to the water
  8. In batches place gnocchi into the water and let cook. Once you see the gnocchi float to the top it's done. Place in a colander to drain and continue to cook the rest. Make sure you coat with your sauce as soon as the gnocchi drain so you avoid sticking.


Disclosure: This post was created as part of the #LivingNowFoods 30 Day Gluten Free Challenge in which I am a financially compensated blogger ambassador for Living NOW Foods. The opinions are my own and based on my own experience.

, , , ,

No comments yet.

Leave a Reply

Rate this recipe: