Growing up, I was a very picky eater and did not like pasta at all, especially with red sauce. But, when I was twenty years old, I studied abroad in Florence, Italy, and learned to love authentic Italian food! One of the best dishes I encountered there was gnocchi! This is a very simple recipe for gluten-free gnocchi!

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Gnocchi remains one of my favorite dishes ever since I was first introduced to it in Italy.

By no means will I ever claim that this is as good as any of the restaurants I ordered gnocchi from overseas, but it is really good!

After making this recipe, I realized that it was gluten-free!

I’m not on a gluten free diet, but I’ve been reading a little about it and find it very interesting. I also have several friends that have found eliminating gluten from their diets has made a world of difference for them.

Maybe this can provide another recipe for the rapidly growing population of gluten-free diners out there!

Gluten-Free Gnocchi

Ingredients:

Gluten-Free Gnocchi (I found gluten-free gnocchi at our local grocery store. If you have Celiac Disease and are strictly gluten-free, you likely already know this…but be sure to verify that the gnocchi was not made using flour, even if it’s labeled gluten-free.)

Homemade Marinara Sauce

Handful of Fresh Basil Leaves (I really like this garden in a can concept.)

Fresh Mozzarella (This is normally found near the deli section, or in the olive bar and specialty cheese sections of the grocery store.)

Handful of Pine Nuts

Directions for Making Gluten-Free Gnocchi:

This is very simple. You can easily complete these steps simultaneously.

Read the directions on the package of gnocchi and follow them.

It is very important that you do not overcook gnocchi, so set the timer. They cook so fast, you don’t even need to leave the kitchen.

As the water is boiling for the gnocchi (which may be the last thing you actually prepare since it cooks so fast), heat the marinara sauce on the stovetop.

While the sauce is warming up, you can clean and cut or tear some of the basil leaves and cut the mozzarella into smaller pieces.

I have found that the mozzarella is easier to slice if you pat it dry and cut it when it’s on the cooler side.

Warm a pan on the stove and when it is hot, drop your pine nuts in. You don’t need to add anything to it, just toast the pine nuts. You’ll smell their natural fragrance in no time.

When it comes time to drop the gnocchi in the water, just make sure everything else is almost ready too.

When the gnocchi is cooked, drain it, and portion it into shallow bowls.

Top the gnocchi with some marinara, add some fresh mozzarella and toasted pine nuts, and top it all with some fresh basil.

That’s it! Enjoy!

If you enjoyed this post, you may also like:

Simple Pasta with Shrimp and Vegetables

Spaghetti with Zucchini, Tomatoes, Bacon, Parsley, and Parmesan

AND…You may want to try gnocchi with the pesto sauce I made for this Pesto Pizza!

If you would like to make your own gluten-free gnocchi, rather than purchasing a store bought kind, check out this Gluten-Free Gnocchi Recipe on Serious Eats. (Let me know how it goes as I am interested in trying it myself!)

What is your favorite type of pasta?