Let’s talk comfort food—without the wheat. I’m talkin’ soft, pillowy gnocchi coated in a rich mushroom cream sauce that hugs every bite. If you’ve ever had a bad gluten-free pasta experience (you know the ones—gummy, gritty, and just plain weird), this will change your mind for good.
This is one of those recipes I make when I want something cozy but still want to feel like I cooked something real. No shortcuts, just real ingredients you can grab from your local U.S. grocery store—stuff your grandma would’ve used. Except now, no gluten.
Why This Dish Works
Gnocchi sounds fancy but it’s just homemade potato pasta—made gluten-free using rice flour and a touch of tapioca for that soft, tender chew. The mushrooms add a hearty, earthy flavor, while the cream and parmesan swirl into something that tastes like a warm hug on a rainy day.
You don’t need special equipment. Just a bowl, a fork, a pan, and a little patience.
Why You’ll Make It Again (and Again)
The gnocchi are pillowy soft, not gummy.
The mushroom cream sauce tastes like you cooked all day—even though you didn’t.
It’s gluten-free comfort food that doesn’t feel like a compromise.
It’s perfect for date night, family night, or “treat yo self” night.
I once made this for a friend who swore she hated mushrooms. She ate the whole bowl. Then asked for seconds.
Leftover Tips
Got extras? Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to keep that sauce nice and smooth.
This doesn’t freeze great—gnocchi can get weird when thawed. So eat it fresh or refrigerated.
Let’s Talk Variations
Want to mix it up next time?
Add protein: Stir in grilled chicken or sautéed sausage.
Go dairy-free: Sub the cream for full-fat coconut milk and skip the cheese—or use dairy-free parmesan.
Make it herby: Toss in fresh thyme or rosemary when you cook the mushrooms.
Final Thoughts
Gluten-free doesn’t have to mean joy-free. This dish is proof. It tastes like restaurant food but feels like home. And honestly? Making gnocchi from scratch might seem like a chore—but once you do it, you’ll wonder why you ever bought the packaged kind.
You get to use your hands. You get to smell that buttery garlic mushroom combo. You get to eat something warm and real and satisfying.
That’s what good food should be. No shortcuts. Just flavor.
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Gluten-Free Gnocchi in Creamy Mushroom Sauce
- Total Time: 1 hour
- Yield: 3–4 servings 1x
- Diet: Gluten Free
Description
Soft, fluffy homemade gluten-free gnocchi tossed in a rich, creamy mushroom sauce. Perfect for cozy nights in.
Ingredients
For the Gluten-Free Gnocchi:
2 medium russet potatoes (about 1 lb), peeled and chopped
1 large egg
¾ cup white rice flour (plus more for dusting)
¼ cup tapioca starch
½ tsp fine sea salt
For the Creamy Mushroom Sauce:
2 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
10 oz cremini or baby bella mushrooms, sliced
½ cup heavy cream
½ cup grated parmesan (or more if you’re feelin’ it)
Salt and black pepper to taste
Chopped fresh parsley for garnish
🛒 Pro Tip: Try to grab your potatoes, mushrooms, cream, and butter from a local farmer’s market or a small family-run grocer if you’ve got one nearby. The difference in flavor? Wild.
Instructions
Get a pot of water going and boil your chopped potatoes until fork-tender, about 15 minutes. Drain them and mash them smooth. Don’t overwork it—you want fluffy, not gluey.
Let the mash cool a bit. Hot potato + egg = scrambled egg. And that’s not what we’re making today.
Once the mash is cool to the touch, mix in the egg and salt. Then gradually add the rice flour and tapioca starch. Start with a spoon, then switch to your hands. The dough should be soft, not sticky, and hold together when you roll it.
Too wet? Add a spoonful of rice flour. Too dry? A tiny splash of water. Gnocchi dough has a mood—feel it out.
Dust your countertop with rice flour. Roll the dough into ropes about the thickness of your thumb. Cut them into ¾ inch pieces.
You can leave them as-is or press each one lightly with a fork to make ridges that catch the sauce. I do the fork thing when I feel fancy.
Bring a fresh pot of salted water to a gentle boil. Drop in the gnocchi—don’t crowd the pot. They’ll sink, then float when they’re ready (usually 2-3 minutes).
Scoop out the floaters and set ‘em aside in a bowl with a drizzle of olive oil so they don’t stick.
In a big skillet, melt the butter with the olive oil over medium heat. Toss in the onion and cook till it softens, about 3-4 minutes. Add garlic, stir for 30 seconds (just until your kitchen smells amazing), then drop in your mushrooms.
Sauté until they’re golden brown and the liquid they release cooks off—about 7-10 minutes. Don’t rush this part. Browning = flavor.
Lower the heat. Stir in the cream and parmesan. Season with salt and pepper. Simmer for 2-3 minutes till it thickens just enough to coat a spoon.
Gently toss your cooked gnocchi into the skillet with the sauce. Let them simmer together for a couple minutes so the flavors marry.
Top with chopped parsley. Serve right away while everything’s creamy and hot.
Notes
For best results, use starchy potatoes like russets. Sauce can be made ahead and kept in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Gluten-Free Pasta
- Method: Boiled + Sautéed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
