Grain Free Ricotta Gnocchi! (Gluten/Nut/Seed Free)


Gnocchi  has a very special place in my marriage. 8 years ago, I knew nothing about cooking..aside from throwing  a lean cuisine into the microwave.  I met the man of my dreams..and like most girls I was ready to  do just about anything to impress him.

Gnocchi was the name of the game!  For the first time in my life I got the drive to make something perfect.. and I attribute that gnocchi to creating my love or recipe development, as it was the first time I made a recipe several times in a row to get it right.

8 years low, our diet has changed many times to work with what I can and cannot eat.. now that I can have dairy again with no digestive distress I knew it was time to bring back the ricotta gnocchi.

Don't try to make this recipe dairy free. It must have the ricotta- Instead you might make my Grain Free Sweet Potato Gnocchi  recipe instead!



Grain Free Ricotta Gnocchi


  • 2 Cups whole milk ricotta cheese
  • 2 Large Eggs
  • 3/4 Cup Potato Starch
  • 1 Cup Tapioca Starch
  • 3/4 Coconut Flour


  1. Combine all ingredients and mix well- until it creates a dough.
  2. Roll sections of dough into a long skinny rolls shaped like a snake in a tiny dusting of tapioca starch to prevent sticking.
  3. Cut the pasta into little squares about 1/2 an inch (or less) wide.
  4. Roll the pasta on a gnocchi board (optional)
  5. Bring water to a boil- and cook no more than a cup of gnocchi at a time. You will know the pasta is done once it floats in the boiling water for about 20 seconds. (Just like ravioli- it sinks when you put it in, and will flat when it starts to cook!)
  6. If you want to save some of the pasta for later , place it on a cookie sheet with a little space between each piece and place in freezer until fully frozen. I then like to take the gnocchi off the cookie sheet and store in a bag in the freezer. You can store them in the freezer for several months, and cook them the same way- buy bringing hot water to a boil and cooking until they float for roughly 20 seconds.

Brittany Angell

8 comments | Leave your own

  1. Amy Lou

    Love your recipes! Any suggestion for a substitute when recipes call for potato starch? Sadly I can’t tolerate any nightshades. Thanks in advance!

  2. Jen

    Any substitutions on the ricotta cheese?? 🙂

  3. Ivonne

    “Don’t try to make this recipe dairy free. It must have the ricotta- Instead you might make my Grain Free Sweet Potato Gnocchi recipe instead!”

    1. Jen Qualk

      Thanks Ivonne! I totally missed that! 😉

  4. Ivonne

    And by the way just made this tonight and hubbie loved it! I almost screwed it up though.. Noticed too late that I was using the 1/3 cup measure instead of the 1/4 cup for the coconut flour. Thankfully I was able to take some out and it worked out fine, but looking forward to see how it makes a difference when I don’t screw it up lol. I just sautéed in herb butter and added parmesan cheese after. Simple and amazing. Thanks for your great recipes! <3

  5. Brooke Vasconcelos

    I made the hell outta this tonight and my whole family loved it!!!! So happy for this, it was amazing!! Nobody would guess for a minute that this is grain free. It was pillowy soft with just the perfect bite. Will make 100 times over. Thank You!!!

  6. tereza crump aka mytreasuredcreations

    My coconut flour arrives today. I am definitely trying this recipe. Oh, WOW!!

  7. Lori

    Hi I just discovered this recipe while looking for a paleo friendly ricotta gnocchi recipe. I have a quick question for anyone who has tried the recipe…

    I have a work lunch event coming up where they’re ordering pizza. I don’t want to eat the pizza and I’d like to stay in the “pizza/Italian” theme. If I wanted to make a baked gnocchi version of this recipe, would the gnocchi hold up to baking after boiling? Would it be better to not bake the gnocchi? I’m going to try to experiment, but might not have enough time, so if anyone already has the answer, I’d appreciate it.


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