Baked Fresh & Gluten Free Gnocchi

Name: Baked Fresh & Gluten Free Gnocchi
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: European
Ingredients: For the gnocchi:; 200g boiled and skinless potatoes; 100g gluten free flour (plus more to dust on top); Salt and pepper a generous pinch; Nutmeg a pinch; For the sauce:; 200g cooked pumpkin creamed; 20g freshly grated cheese good for melting (I used Manchego)

by Micaela Harrasser November 20, 2023

November 20, 2023

These gluten free, classic potato gnocchi are so easy to make, and deliciously soft because freshly made!

Below you will find the recipe for the gnocchi – and a beautiful, comforting gnocchi bake recipe with my favorite autumn veggie: pumpkin! PS exciting news – if you live in Amsterdam, you can order some of my best dishes as take away via Kookxtra! Download the app and find me (Micaela). You will find this and other delicious recipes awaiting!

Of note, the resting part is needed only if you want to keep them for a few days. You can also immediately cook them. The sauce for the bake is very simple: just add some creamed pumpkin so that it keeps the moist, and sprinkle generously with a cheese that keeps it flavors and melts well. Mozzarella, scamorza, Manchego, Emmenthal, comte are some good examples 😊 if you want to eat them immediately, you can have other sauces of course. Check my other gnocchi sauces here! Buon appetito!

Baked Fresh & Gluten Free Gnocchi

Serves: 2 Prep Time: 20 min (+12-24 h rest) Cooking Time: 5 min 5 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the gnocchi:

200g boiled and skinless potatoes
100g gluten free flour (plus more to dust on top)
Salt and pepper a generous pinch
Nutmeg a pinch

For the sauce:

200g cooked pumpkin creamed
20g freshly grated cheese good for melting (I used Manchego)

Instructions

Mash the potatoes with a fork or a potato masher.
Add the spices and flour.
Mix well with your hands until you get a smooth, homogeneous dough.
It should not be too dry, nor too wet ie sticking onto your fingers/hands.
If the latter happens, add some extra flour to the dough.
Dust some gluten free flour on your worktop.
Take about a third of the dough with a pasta cutter, and gently roll it into a rope with about 1cm width.
Cut small pillows.
Gently pass them into the gnocchi maker if you want them to show the lines.
Place them on a tray to rest for 12-24h at room temperature in a dry place.
Note: this step can also be skipped and you can directly cook them.
Place a pot with water on the stove.
Turn the oven (ideally with the grill) on to 180C.
Once the water starts to boil, add some sea salt and the gnocchi.
Stir so that they do not stick to the bottom or together.
Cook them until they start floating, 2-3 minutes.
Once ready, drain them and place them in a traybake.
Mix in the creamed pumpkin.
Sprinkle a generous amount of cheese on top.
Add some extra pepper and place in the middle to high part of the oven, and bake until golden (10-20 minutes).
Enjoy!