Gluten-Free Gnocchi with Garlic, Cherry Tomatoes & Parmesan

These gluten-free gnocchi are soft and pillowy, tossed with juicy cherry tomatoes that are lightly cooked with garlic, extra virgin olive oil, and basil, then finished with Parmesan. The result is a light and flavorful dish with tender gnocchi, juicy tomatoes, and plenty of fresh Mediterranean flavor.

Recipe Highlights

• Light and tender: Baking the potatoes helps create a drier dough, so you don’t need to add excessive flour.
• Naturally gluten-free: Rice flour and tapioca starch provide structure without wheat flour.
• Simple ingredients: Tender potato gnocchi are paired with garlic, cherry tomatoes, Parmesan, and basil.
• Fresh and flavorful: The tomatoes are cooked just until heated through, keeping their fresh flavor and shape.
• Easy weeknight meal: Once the dough is made, the gnocchi cook in just a few minutes.

Key Ingredients and Swaps

Russet potatoes: Russets are ideal because they’re naturally starchy and relatively low in moisture. Bake them rather than boil them to keep the dough light.

Rice flour: This forms the main flour component of the gnocchi. Add only as much extra as needed to make the dough manageable. Too much flour can result in dense gnocchi.

Tapioca starch: Helps give the gluten-free gnocchi a lighter, slightly springy texture.

Xanthan gum: A small amount helps bind the gluten-free dough and gives the gnocchi enough structure to hold together.

Egg + egg yolk: The egg provides structure while the extra yolk adds richness and helps create a tender texture.

Cherry tomatoes: Their natural sweetness and acidity balance the richness of the Parmesan.

Parmesan: Finely grated Parmesan melts more easily into the hot gnocchi water and olive oil, helping create a silky sauce.

Fresh basil: Adds a fresh, aromatic finish. Parsley can be used if you don’t have basil.

Another sauce I often use with gnocchi is the easy walnut pesto or homemade marinara sauce. 

Recipe Details

The dough should be soft and slightly tacky but should not be wet or excessively sticky. If necessary, add additional rice flour 1 tablespoon at a time, using only enough to make the dough manageable.

Avoid adding more flour than necessary, as this can make the gnocchi dense.

For rustic gnocchi, gently roll each piece between your palms to form a small oval. Alternatively, roll each piece over the tines of a lightly floured fork or a gnocchi board to create ridges.

Place the shaped gnocchi on a lightly floured baking sheet while you finish the remaining dough.

Cook for about 2–3 minutes, or until the gnocchi rise to the surface and are tender. Once they float, give them a little extra time to cook through before removing them with a slotted spoon.

Make The Fresh Tomatoes With Garlic, Olive Oil and Parmesan Sauce

Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 1 minute, until fragrant but not browned. Add the halved cherry tomatoes and dried basil. Season with salt and freshly ground black pepper.

Cook for 2–3 minutes, stirring gently, just until the tomatoes are warmed through and beginning to soften. Don’t overcook them; they should still hold their shape. 

Finish the gnocchi

Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the tomatoes. Add the finely grated Parmesan and ¼–⅓ cup of the reserved hot gnocchi water.

Gently toss everything together for about 1 minute, allowing the Parmesan, olive oil, and starchy cooking water to emulsify into a light, silky sauce. Add a little more cooking water if needed to loosen the sauce.

Tips For Perfect Gluten-Free Gnocchi

Bake, don’t boil the potatoes. Baking keeps the potatoes drier, which means you need less flour and get lighter gnocchi. Use a potato ricer to mash the potatoes.

Don’t overwork the dough. Mix just until the ingredients come together. Excessive mixing can make the gnocchi heavy.

Add flour gradually. The exact amount needed can vary depending on the potatoes. Start with the stated amount and add more only if the dough is too sticky to shape.

Keep the gnocchi small. Pieces around 1 inch cook quickly and evenly while maintaining a tender center.

Don’t skip the pasta water. The starchy water helps the Parmesan and olive oil come together into a smooth sauce.

FAQs

Why is my gluten-free gnocchi gummy?
Too much moisture or too much flour can cause gummy or dense gnocchi. Baking the potatoes helps reduce moisture, while adding the rice flour gradually prevents the dough from becoming overly dry and heavy.

Can I make gluten-free gnocchi ahead of time?
Yes. Shape the uncooked gnocchi and arrange them in a single layer on a lightly rice-floured baking sheet. Keep them refrigerated and cook them within the same day for the best texture.

Why are my gnocchi falling apart in the water?
The dough may need a little more structure. Make sure the dough is well combined and not excessively wet, and test-cook one gnocchi before cooking the whole batch. If it breaks apart, gently work a little more rice flour into the remaining dough.

Serving Ideas

For a complete Italian-inspired meal, serve it with Tear and Share Gluten Free Garlic Bread, a crisp green salad with homemade Italian dressing, and for dessert my famous Gluten-Free Authentic Italian Apple Cake.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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