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6 tips for the best gluten-free ricotta gnocchi

6 Tips For The Best Gluten-Free Ricotta Gnocchi Ever

by Elyse V

There is nothing like a great gluten-free pasta recipe for Sunday dinner or a special occasion. Especially one that will impress even those who eat gluten. This gluten-free ricotta gnocchi recipe we’re sharing with you today will do just that. Plus they are so easy to make that you could make them any night of the week. Along with the recipe, there are 6 tips that put it over the top to create the best gluten-free ricotta gnocchi ever. 

6 Tips For The Best Gluten-Free Ricotta Gnocchi:

1) Additional Grated Parmesan Cheese:

These gluten-free ricotta gnocchi are the most flavourful gnocchi you’ll ever have. The recipe was inspired by Gimme Some Oven. Though their recipe is similar to my traditional family recipe, the addition of grated cheese makes a huge difference. The cheese allows the gnocchi not to be so reliant on the sauce for flavour. 

2) Caputo Gluten-Free 00 Pizza Flour:

The Caputo gluten-free pizza flour is what makes our gluten free pizza dough recipe light and fluffy like a traditional pizza dough. It is also, what helps to keep these gnocchi light and tender. These gluten-free ricotta gnocchi stay together very well when boiled. 

3) You Don’t Have To Have a Gnocchi Board:

I have a gnocchi board and it’s great to use. They are usually inexpensive and easy to order. However, if you want gnocchi and you don’t have one, then use the back of a fork. Just gently roll your the rectangular pillow of dough down the back of a fork starting at the end nearest the handle on the tines and roll to the bottom. 

4) Boil A Tester Or Two:

Once you’ve made your dough, make no more than 4 gnocchi and then boil them. Gnocchi are generally cooked in 1 to 2 minutes or until they float to the top. You do this for two reasons: 1) To ensure that you have enough flour. As there is a chance your ricotta and/or eggs will have extra liquid and you don’t want your gnocchi (gluten-free or otherwise) to turn to mush in the water; and, 2) You want to check the flavour. Maybe you want them cheesier, more peppery, or saltier depending on how you serve them – this step allows you to ensure that they are to your liking. 

5) Gnocchi Go Well With Many Sauces:

You can serve them with a basil pesto, using some of the basil paste we wrote about in the summer. You just add toasted pine nuts, garlic, cheese, salt, pepper, and oil in the food processor.  A sage and brown butter sauce is a great companion. And of course the classic tomato basil sauce, which we used. You can use your favourite recipe or store bought sauce. 

6) Gnocchi Freeze Well: 

If you have the time, make a larger batch and freeze some. To freeze them, they must be on a wax paper lined pan that has been dusted with flour. Line your gnocchi up in rows and once the pan is full or you’ve finished the dough, dust the top lightly with flour. Then cover with Saran Wrap and place in the freezer for a minimum of two hours or overnight. Once frozen solid, you break them up and put them in a labelled freezer bag. They will keep for up to three months. Don’t forget to add them to your freezer inventory list to keep you organized. When you want to use the frozen gnocchi make sure they are all separated (even with the flour they can fuse together in the freezer) then drop them into a pot of boiling salted water and enjoy. They may take a few more seconds to cook. Try one when you see them floating to ensure proper doneness. 

Now let’s get to the recipe so you can start gnocchi making. 

The Recipe:


  • 1 kg ricotta 
  • 7C  Caputo gluten-free flour 
  • 3C grated Parmesan cheese 
  • 3 tsp salt 
  • 1 1/4 tsp pepper 
  • 9 egg yolks 


  • Drain the ricotta. Open the plastic on top of the ricotta container just to break the seal. Then tip slightly to allow excess water to drain out of ricotta. In most cases, this will remove most of the excess liquid. If when you put your ricotta in a large mixing bowl there is still a lot of liquid then put it in a fine mesh strainer or cheese cloth for 10 minutes to drain. If you accidentally leave water in, you can just add a little extra flour… so don’t be too concerned. 
  • Place your ricotta in the bowl and add egg yokes. Mix well. 
  • Then add in the Parmesan cheese, salt, and pepper once again mixing well. 
  • Now slowly incorporate the 6 cups flour. Start by using a silicone spatula to mix so you can scrape the sides. Once the dough starts to form keep an extra cup of flour at the ready on your workspace.
  • Get your hands in the dough.  Start mixing and kneading the dough. It should be slightly tacky, but not overly wet. If the dough seems too mushy add in your last cup of  flour. You may need more – it’s why we boil the gnocchi for testing. I haven’t had to go over 7 1/2 cups for 1kg of ricotta. 
  • Once your dough is mixed set aside. 
  • On a clean workspace or cutting board dust with gluten-free flour. Also, dust your fork or gnocchi board to prevent sticking. 
  • Grab a small hunk of dough. Work it into a ball on your floured work surface and then roll it into a log about 1/4 inch thick.  Using a pairing knife, butter knife, or bench scrapper cut the log into 3/4 inch rectangles for the individual gnocchi.  Any left over dough can be thrown back into the bowl of dough to be reused. 
  • Take the individual gnocchi and gently (using middle and index fingers) roll them down the board or the back of a fork. If you see the dough sticking, take the time to re-dust your board or fork with flour. You want to keep everything lightly dusted so you are preventing stickiness without adding too much flour at the same time. 
  • Cover a baking tray (with edges) with wax paper. Lightly dust the wax paper with gluten-free flour.  Place finished gnocchi in rows on the tray.  
  • Now you can either gently put them into a pot of boiling salted water or go to tip 6 on how to freeze them. Freezing allows them to be made ahead of time for an occasion or even just put half the recipe away for another time. 

Additional Information:

1 kg of ricotta will feed about 4 people as a main or 6 people if serving as a first course. Also, the recipe works with regular non-gluten-free flour too. I sometimes make two batches, gluten-free (making the gluten-free first to prevent cross contamination), and a regular flour batch for those who aren’t gluten free even though the gluten-free are on par with the others. Keep in mind, this recipe can be scaled up or down easily to meet your quantity needs. 

So, this is our recipe and 6 easy tips for the best gluten-free ricotta gnocchi ever. Do you like gnocchi? Did you try this recipe? Did you make any variations? Let us know your thoughts below.

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