Gluten free baked gnocchi

Gnocchi is such a handy meal, especially for us gluten free folks as it’s fairly easy to get your hands on! I’ve been struggling to find yummy foods that I can eat with my new braces but then gnocchi came to mind! I didn’t have any in the house so I thought I’d try and make my own and I’m so glad I did! It was SO easy and turned out lovely and fluffy!

These are not only baked but also stuffed with mushrooms and spinach so you could easily mix up the fillings or just create plain gnocchi! Such a versatile recipe!


1 hour


250g potatoes
100g gluten free plain flour blend (I used Free From Fairy
6 mushrooms (finely chopped)
Handful of spinach
1 tsp. garlic and herb cream cheese
1 ball of mozzarella
1 red onion
2 tbsp. garlic-infused oil
1 tin tomatoes
1 tbsp. tomato puree
1/2 gluten free vegetable stock cube
100ml water
1/2 tsp. basil
1/2 tsp. oregano


Clean your potatoes and pop in a large pot with salt and boil until the potatoes are cooked through. Meanwhile make the filling for your gnocchi. In a small pan, fry the mushrooms and spinach until cooked through, stir in the cream cheese, add a pinch of salt and pepper and put to one side.

Prepare your tomato sauce by frying off the onion in the garlic-infused oil then add the tomato puree. Once the onions are cooked through, add the tinned tomatoes, stock, herbs and salt and pepper and leave to simmer for approx. 10 minutes. Add a pinch of sugar to taste.

Once the potatoes are cooked and cooled, peel the skin off and mash thoroughly (preferably with a potato ricer). Add the flour and mix through. The “dough” should be soft but not sticky. Once the dough is ready, cut it into 4 sections then roll each section into a sausage and cut into equal parts.

Use your thumb to press a dent into each small gnocchi roll and fill with a small amount of the mushroom filling. Then bring the sides up over the filling to cover it all and roll back into a sausage shape.

Fry the gnocchi (if you make too much, you can freeze the rest for another time!) in 1 tbsp. of garlic-infused oil until the sides are brown then take off the heat.

Pop the gnocchi in an ovenproof dish, top with the tomato sauce and sliced mozzarella and place under the grill for approx 10 minutes until the mozzarella has melted.

Enjoy with salad or on its own! Let me know if you try this or if you try any different fillings!

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