Gluten-free gnocchi!!! 🙌🏻 Alright, my friends. If you are GF, or if you’re not, making your own gnocchi will make you feel like a rockstar.
I can’t believe how easy this DIY gluten-free gnocchi was to make at home. And, just to plug my favorite appliance – the Instant Pot – cooking the potatoes in the instant pot was so efficient. Importantly, since we steamed them in the pressure cooker – and didn’t boil them – we didn’t have to worry about extra water in the potatoes making our mixture to mushy.
I pierced as many potatoes as would fit in the bottom of my Instant Pot (of course the Instant Pot was involved!). I cooked about 6 potatoes. I added 1 cup of water and cooked the potatoes on manual for 10 minutes and then forgot about them for another 20 minutes or so while I grabbed kids from school.
I pulled the skin easily off the cooked potatoes, burning off my fingerprints in the process. Don’t do that.
Rice the potatoes! (Do you have a potato ricer? They’re awesome.) Add 2 egg yolks (or 1) and about 1 cup of flour and some salt to the riced potatoes. Use a wooden spoon to mix the ingredients together until they form a dough.
Once you have your potato dough, you can either form tiny little gnocchis individually or make a long roll and cut it into smaller potato puffs of goodness.
Freeze for at least an hour on parchment paper on a cookie sheet. Cook your gnocchi in salted boiling water until they rise to the top. Drain immediately.
If you wish, sauté your cooked gnocchi in a hot pan with pesto or olive oil and salt and garlic. Enjoy!
Instant Pot Gluten-Free Gnocchi
Use your instant pot to help you make this super easy gluten-free gnocchi!
Ingredients
- 6 potatoes
- 2 egg yolks
- 1 c gluten-free flour
- 1 t salt
- 1 t ground pepper
Instructions
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Start with the potatoes. About 6 large potatoes fit comfortably in my Instant Pot. I pierced all of them a few times with a fork and I added 1 cup of water. Cook the potatoes on Manual for 10 minutes and then let it natural release for about 15 to 20 minutes.
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Slide the skins off the potatoes without burning your fingers. Rice the potatoes using a potato ricer, if possible.
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Add 2 egg yolks and about 1 cup of flour and some salt to the riced potatoes. Use a wooden spoon to mix the ingredients together until they form a dough.
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You can either form tiny little gnocchis individually or make a long roll and cut it into smaller potato puffs of goodness. Mark each gnocchi with a fork.
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Freeze for at least an hour on parchment paper on a cookie sheet. Cook your frozen gnocchi in salted boiling water until they rise to the top. Drain immediately.
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Serve immediately OR toss with olive oil or pesto in a hot pan and cook for a few minutes.
Looks fantastic!! Never thought of the Insta Pot for potatoes.
This looks great! Love how you used the Instant Pot and made them gluten-free!
Thanks so much, Carol! Love my Instant Pot!