Gluten Free Gnocchi

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  • 100 g LALELI Virgin Olive Oil
  • 35 g CAP KAPAL ABC Tapioca Starch
  • 30 g CAP 3 KAMBING Glutinous Rice Flour
  • 250 g Potato (preferably Russet or Mary Pipers)
  • 1 unit Free-range egg yolk

Tomato Sauce

  • 100 g LALELI Virgin Olive Oil
  • 454 g Canned tomatoes
  • 20 g Anchovy
  • 30 g Chopped garlic
  • 40 g Chopped onion
  • 2 pinch Ground black pepper
  • 4 g Sugar


  • Parmigiano Reggiano
  • Sweet basil

Cooking Method


  • Steamed washed potatoes for about 30 minutes depending on the size of potatoes.
  • Once done, peel the skin and mash the potatoes.
  • Mix with all the other ingredients and knead until a smooth dough is formed.
  • Portion into 15mm dough and press against a fork and roll downward until a shell shape is formed.
  • Bring a pot of boiling water to boil and a handful of salt. Once boiled, drop the gnocchi into the boiling water.
  • Once the gnocchi floats to the top, remove them and drop into filtered water to cool them down.
  • After 5 minutes, remove them and drizzle a generous amount of olive oil on the gnocchis.

Tomato Sauce

  • Oil a sauce pan and add in chopped onion and garlic. Once translucent, add in canned tomatoes and reduce until the colour darkens.
  • Once darken, add anchovies, black pepper and sugar.
  • Add gnocchis and stir well.
  • Grate a little bit of parmigiano cheese on top and serve.