Mini Potato Gnocchi - 12 oz

Traditional gnocchi are generally made with potato and semolina or durum wheat pasta flour. Since potato is naturally free of gluten, our recipe needs only a small change: we use rice flour in place of the wheat. Shoppers tell us the texture holds its shape and is hard to tell from wheat gnocchi, and celiac and gluten-free households say it put gnocchi back on the menu. They are certified gluten-free and kosher, vegan and Non-GMO, and sulfite, egg and nut free.

The gnocchi themselves are plain, so dress them with a sauce. Brown butter and fresh sage, sun-dried tomato pesto with shaved Asiago, a lemony cream sauce with spinach and peas, or wild mushrooms and shallots are all good starting points, and heartier ragù and cheese sauces work too. We love the minis in gluten-free soups and baked pasta recipes, and shoppers use them in creamy chicken gnocchi soup and sheet pan meals. The bite-sized pieces hold sauce well and are easy for kids to eat. Keep the time short, since shoppers say they soften if overcooked, and plan on more than one package if you are feeding a family: some find one serves about two.

The package keeps in the pantry until you cook it. We also make a regular-size Gluten-Free Gnocchi; the only difference is the size of each dumpling. At DeLallo we have been sharing Italian foods since 1950, and we are proud to be a trusted name in specialty Italian grocery.

Ingredients: REHYDRATED POTATOES 85% (WATER, POTATO FLAKES), RICE FLOUR, POTATO STARCH, SALT, LACTIC ACID, SORBIC ACID (ADDED AS A PRESERVATIVE).

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Common Questions

Is gnocchi gluten-free?
Most traditional gnocchi are not gluten-free, but our DeLallo Gluten-Free Mini Gnocchi are. Classic gnocchi are generally made with potato plus semolina or a pasta flour made from durum wheat. Potato, the main ingredient, is naturally free of gluten, so a gluten-free version needs only a small change: swapping the wheat for a gluten-free flour such as rice, corn, chickpea or cauliflower. Ours swap in rice flour, with 85% potato. When you shop for gluten-free gnocchi, look for a certified gluten-free seal. Our mini gnocchi are certified gluten-free and made in Abruzzo, Italy, in a dedicated gluten-free facility.

What kind of gnocchi or pasta is best for soup?
Smaller pieces work best in soup because they fit on a spoon alongside the broth and vegetables. Our DeLallo Gluten-Free Mini Gnocchi are about half the size of traditional potato gnocchi, and we made the mini size for soups and dishes loaded with veggies and other ingredients, where a smaller bite is best. Shoppers often use them in creamy chicken gnocchi soup, and say they hold up even in a pressure cooker or slow cooker. Gnocchi cook quickly, so adding them near the end of cooking keeps their texture. Because they are certified gluten-free, they also suit gluten-free soup recipes.

What sauce goes best with gnocchi?
Gnocchi have a mild potato flavor, so they pair with almost any sauce, and our DeLallo Gluten-Free Mini Gnocchi taste best dressed rather than plain. Our package suggests Brown Butter & Fresh Sage Sauce, Sun-Dried Tomato Pesto with Shaved Asiago, Lemony Cream Sauce with Spinach & Peas, Butternut Squash, Balsamic & Pine Nuts, and Wild Mushrooms & Shallots. They also work with traditional tomato sauces, meat sauces and ragù, cream and cheese sauces, and simple butter with fresh herbs. Shoppers' favorites include alfredo, marinara, vodka sauce, pomodoro, and butter with garlic or parmesan, and they say the bite-sized pieces hold sauce well.

What are DeLallo Gluten-Free Mini Gnocchi made of?
Our Gluten-Free Mini Gnocchi are potato dumplings made with 85% potato and rice flour. The full ingredient list is rehydrated potatoes 85% (water, potato flakes), rice flour, potato starch, salt, lactic acid, and sorbic acid added as a preservative. They are made without wheat flour and are free from wheat and its derivatives. They are also vegan, non-GMO, certified kosher, and sulfite, egg and nut free. The result is a light, airy texture with savory potato flavor, and shoppers say the pieces hold their shape without turning gummy.

Are DeLallo Gluten-Free Mini Gnocchi okay for celiac or cross-contamination concerns?
Our Gluten-Free Mini Gnocchi are certified gluten-free and produced in a dedicated gluten-free facility with no risk of cross-contamination. That facility, in Abruzzo, Italy, is certified by the Italian Ministry of Health. There is no wheat flour in the recipe; rice flour and potato starch take its place. Celiac and gluten-free households tell us these gnocchi put gnocchi back on the menu, and many say they are hard to tell from wheat gnocchi.

How do you cook DeLallo Gluten-Free Mini Gnocchi, and do they need to be refrigerated?
Our Gluten-Free Mini Gnocchi cook in 2 minutes according to the package directions. They are shelf-stable, so they can sit in the pantry with no refrigeration before cooking, but they must be cooked before eating. There is no potato ricer or homemade dough involved. A few shoppers noticed pieces softening when overcooked, so pull them as soon as the cook time is up.

What is the difference between DeLallo Gluten-Free Mini Gnocchi and regular DeLallo Gluten-Free Gnocchi?
The only difference between our Gluten-Free Mini Gnocchi and our regular Gluten-Free Gnocchi is the size of each potato dumpling. Both use the same recipe, and the mini pieces are about half the size of traditional potato gnocchi. We recommend the mini size for soups and ingredient-heavy dishes where a smaller bite is best, and shoppers find the bite-sized pieces kid- and toddler-friendly.