Rice Flour Gnocchi with Tomato Sauce

Enjoy the gluten-free gnocchi! Of course, you can use other vegetables such as pumpkin instead of potatoes. Also can add meat, fish and other vegetables you like!

Rice Flour Gnocchi with Toato Sauce_©Cupido


Cook & Photograph by Keiko Onodera




<Tomato sauce>
・3 tbsp. olive oil
・1 clove garlic (chopped)
・1/2 onion (chopped)
・1 can diced tomato
・some salt and pepper

<Rice flour gnocchi>
・250 g potato (skin on)
・100 g rice flour
・1 egg yolk
・some salt and pepper

・10 g salt/1 L of water (for boiling gnocchi)

・3 basil leaves (chopped)
・1 tbsp. Parmesan cheese
・some extra virgin olive oil



1. To make the tomato sauce, put olive oil and minced garlic in a saucepan over low heat until flagrant, then add the onion until soften enough. Add the diced tomato to boil and simmer for about 15 minutes. Season with salt and pepper.
2. Boil the potatoes completely and mash with a masher or a fork. Put the mashed potato into a bowl and stir in rice flour, egg yolk, salt and pepper by hand.
3. Transfer the dough on to a floured cooking board and knead until smooth.
4. Shape the dough to a 2cm diameter bar and cut into cubes that are 2cm across. Form the cubes and press gently with the back of the fork.
5. Add enough salt into boiling water, and blanch the gnocchi for 1-2 minutes until gnocchi floats on the surface, then scoop them out.
6.Heat the tomato sauce in a frying pan and stir in the gnocchi, basil, extra virgin olive oil and Parmesan cheese. Serve immediately.