Gluten Free Gnocchi With Tomatoes Sauce

Gnocchi with tomato sauce, gluten free – perfect for the Lunchbox. This great, basic Gnocchi recipe gives you freedom and lots of serving options.

The easiest way to make gnocchi gluten-free is to replace the wheat flour with corn flour. Nothing fancy here, just a few tricks to achieve perfection:

Every busy and not-so-busy mom will love this gluten-free gnocchi recipe that promises perfection in every bite.

Not only is it easy to prepare, but it’s also convenient to freeze, providing a quick and express option for those busy days when we don’t have any time to prepare dinner or a packed lunch.

Follow these key tips for a flawless result:

1. Use cornmeal for the perfect gluten-free texture, and don’t skip the egg unless necessary—it’s the secret to that soft and creamy texture we all love. If necessary, replace the egg with a vegan version of the egg:
   1 tbsp. flax flour + 3 tbsp. water = 1 flax egg = 1 regular egg
2. Use potatoes with a rich starchy structure. Preferably old potatoes, not fresh.
   Boil the potatoes with the skin; drain and peel to keep them dry and fluffy.
3. Mix all the ingredients in the food processor to easily obtain a homogeneous and fluffy dough structure.
4. Chill – let the shaped gnocchi sit in the fridge to firm up. This step is important for the gluten-free dough to bind and hold together during cooking.

Variations:

We like to enjoy them with the Simple Tomato Sauce  or if you’re in need of something a little fanciergo to Gorgonzola cream sauce. If you do not have time, a great way around that is to toss some crumbled gorgonzola cheese into the hot gnocchi, finish it with some torn arugula, drizzle with a nice balsamic reduction, then garnish with some shave pecorino romano cheese.

Freeze friendly:

Once gnocchi have been chilled, you could bag and freeze them for future use.  Once they are frozen, you don’t even have to bother defrosting them before cooking.  Simply add a few minutes to the boiling time and you’re good to go.