Gluten-Free Cheese Gnocchi – Easy Recipe

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Gnocchi is a small soft dough dumpling typically served with various sauces or with cheese, fresh parsley, and olive oil. In eastern Europe, they are served with duck or pork and cabbage. These little morsels are a wonderful substitution for potatoes, rice or pasta. Traditionally gnocchi is made with mashed potatoes, but in this gluten-free gnocchi recipe, I used potato flour, making this a super easy recipe. I have also added cheese adding a lovely cheese flavour. Enjoy!


  • 2 Tbsp. ground flaxseed + 1/4 cup water or 2 large eggs, whisked
  • 1 cup all-purpose gluten-free flour blend
  • 1/2 cup potato flour (not starch)
  • 1/3 cup white rice flour plus some for dusting
  • 1/2 tsp. pure sea salt
  • 1/2 tsp. xanthan gum (if using eggs, omit this ingredient)
  • 1 cup grated cheddar cheese, use vegan cheese if you are making a vegan recipe
  • 1 cup plus 1 Tbsp. Water
  • 1 tsp. Extra virgin olive oil or coconut oil
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  • Combine flaxseed and water and set aside for 15 minutes
  • In a large bowl sift together flour, sea salt, and xanthan gum
  • Add cheddar cheese and combine
  • Add water and flax mixture or eggs and mix until you form a ball with the dough. Divide into 3 balls
  • Dust your working surface with some rice flour, place the dough on top and create a cylinder about 3/4-inch thick. Cut into 3/4-inch long pieces
  • To cook gnocchi bring a large pot of water to boil, add 1 teaspoon of oil and add the gnocchi in batches. Cook until gnocchi rise to the top plus one more minute. In total about 4 - 5 minutes. Do not overcook them or they will become mushy. They keep cooking even when you remove them from the water. Remove from the water and place on a platter
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