Pesach potato gnocchi – with and without cheese – gluten free

Do you eat a lot of pasta? We do. I try to limit it to only two or three times a week, but it’s easy, convenient, tasty and versatile. And I think DH would happily eat it every night, left to his own devices. (I think that maybe he did, before he met me…)

Anyway, Pesach will soon be here, so an enforced pasta-free week is looming on the horizon. Dreading the thought of having to go eight whole days without a bowl of steaming carbs topped with sauce and cheese, I decided to have a go at making potato gnocchi instead. They’re basically pasta, right?

Traditional gnocchi are made from a mixture of potato, egg and wheat flour, so are off the menu for Pesach along with their pasta-y cousins. However, having read endless articles about making them, and the roles of the various ingredients, etc. etc. I was confident that I could make them without wheat flour. It was time to test the hypothesis.

According to more than one of the sources I read, the main purpose of the flour is to absorb excess water, so by keeping the potato part really dry,  you can reduce the amount of flour required. Sounds plausible. I baked my potatoes on a bed of salt to really dry them out during cooking, then scooped out the flesh while still hot to allow more steam to escape. The resulting mash was certainly dry (and fluffy) in appearance at least.

I only used 1 egg to bind, again to keep the moisture content down, and then I added just enough potato flour to bring the mixture together into a dough. Chilling helped to firm it up, but it isn’t essential.

I divided up the dough, and added cheese to one half. We all thought the cheesy ones were tastier, but if you keep kosher and wanted to serve them with a meat sauce, the plain ones are pretty good too. We had our plain ones with olive oil & garlic, and our cheesy ones with tomato sauce. (In the recipe I’ve given the amounts to make a FULL BATCH of cheesy gnocchi.)

These were surprisingly easy to make – even with Kipper helping to roll out and make fork-marks in them! This recipe makes about 1kg of gnocchi. They will keep in the fridge for a day or two, or you can freeze them and then cook from frozen.

One last thing – they do swell up quite a bit when you boil them. We made our first ones approximately the size we were aiming for when cooked, and they came out HUGE! Roll out the sausage to the thickness of a thumb, and cut into 1-1.5cm lengths. They will only look small until you boil them!

Serves 6-8.

Delicious home-made potato gnocchi contain no wheat flour and are naturally gluten-free. Choose from plain or cheesy options for a satisfying family meal.

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Gluten-free potato gnocchi
Serves 6
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335 calories
59 g
48 g
6 g
12 g
4 g
288 g
190 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 335
Calories from Fat 55
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 48mg
Sodium 190mg
Total Carbohydrates 59g
Dietary Fiber 4g
Sugars 2g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 large baking potatoes (approx. 1.3-1.5 kg)
  2. 1 egg
  3. 100g potato flour (generous 3/4 cup) + extra for rolling out
  4. 35g grated parmesan (scant half cup) (optional)
  5. 65g grated cheddar (2/3 cup) (optional)
  1. Preheat the oven to 190C (375F). Stab the potatoes several times with a fork, and arrange on a baking sheet. (You may like to place them on a layer of salt crystals.) Bake at 190C for 1-1.5 hours until cooked through and soft.
  2. Cut the potatoes in half and scoop out the flesh. Grate the flesh by hand or using a food processor, or pass through a potato ricer. Collect the potato flesh in a large mixing bowl and leave to cool. (At this stage I had just over 900g of cooked potato.)
  3. Add the egg and 100g potato flour and mix well to create a dough. If you are using the cheeses, add them now, and mix and knead to combine. The dough should be smooth and not sticky. If necessary, add a little more potato flour.
  4. Dust a surface with potato flour. Break off pieces of the dough and roll out into long sausages about the thickness of a thumb. Cut each sausage into 1-1.5cm lengths, and press the tines of a fork into each piece to create ridges.
  5. You can cook the gnocchi straightaway, or refrigerate or freeze them till required.
  6. To cook, bring a large pan of water to the boil. Carefully add the gnocchi, and bring back to the boil. The gnocchi will float up to the surface. Once they are floating, cook for a further 1-2 minutes, then drain.
  7. Serve hot with your favourite sauce.
  1. The gnocchi will keep for a day or two in the fridge, or longer in the freezer.
There are plenty more terrific Pesach recipes in my book – Helen’s Delicious Pesach. Buy it on or, or get the ebook for iPad, or pdf, from


  1. Catherine Ashdown

    I just made these. I couldn’t grate the baked potatoes because they were too soft so I put them in the food processor. This did not get out all the lumps. I think a ricer would have been better, but unfortunately I do not have one. I just cooked up a batch. As soon as I drained them, they fell apart into a soggy potatoey mess!! They were a disaster. I did use cheese, so maybe they made them too moist, or maybe I cooked them too long ( 2 minutes instead of one) but I am very unhappy that they took so long to make ( very fidgety to use the fork to make ridges ( why is this necessary?) ) and they are not something I can serve at all. I am going to freeze a batch to see if it makes a difference by drying them out a bit, but this was not worth the effort.

    • Hi Catherine. I’m sorry you had a bad experience and this recipe didn’t work for you. I’m trying to troubleshoot from what you’ve told me but it’s hard to guess where it went wrong. Did you use floury baking potatoes, as they will have a drier texture when cooked? Is it possible that the potatoes were still too moist? Did you need to add extra potato flour? The gnocchi should swell up quite a bit when boiled but shouldn’t fall apart as you describe. It sounds like you won’t be giving this recipe a second chance anyway and I’m really sorry 🙁 I’ve made them several times without any problem. Thanks for the feedback, and all the best, Helen.

  2. Can you freeze them cooked already?

  3. Is it possible to use other gluten-free flours?

    • Hi Tammie, I haven’t tried the recipe with other flours so I’m afraid I don’t know! But please let me know how you get on if you try it. Thanks and all the best, Helen.

  4. Hi, this looks awesome! do you by any chance know the measurements in cups and tablespoons?

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  6. This sounds great. I will do a batch with tomato sauce and meatballs. I doubt that we will have leftovers. Thanks for s great idea

  7. Hi I’m in New York. By potato flour, do you mean Passover Potato Starch? Thanks

  8. I always thought pesach gnocchi should be feasible. I always meant to experiment myself. Thanks for saving me the trouble. I will use your tested recipe instead ?

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  10. Gnocchi, I just had some the other night and they were tasty, so I can’t imagine how much more delicious yours must be, Helen! 🙂

  11. Yummy! I’ve never made gnocci but I’d like to give it a go

  12. I love gnocchi. Particularly the home-made variety. God only knows what they put in the store bought stuff coz its just not the same! This looks great. Thanks for sharing.

  13. These look wonderful, I love gnocchi, loving the use of potato flour too. I am going to try this recipe, it looks like they’ll be a lot fluffier than the traditional ones?

  14. these look great – I have not ever cooked with potato flour. you seem to have the lovely texture of traditional gnocchi too!

    • Thanks Nazima. They were just like the traditional ones only the flavour was even more ‘potatoey’ than usual. Potato flour is pretty useful stuff!

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