My dad started making this recipe years ago, using a traditional flour base. But over time, and with a bit of encouragement from his grain free, gluten free, dairy free daughter (that’s me!), he transformed his recipe into something that fits our modern dietary needs. Now, his grain-free gnocchi is not just a family favorite, but an absolutely delicious meal that honors both tradition and health-conscious choices. I’m excited to share this recipe with you, because it’s too good not to pass along. Whether you’re looking for a meal that’s comforting, delicious, and grain-free, or you just want to try something new, this gnocchi recipe is sure to hit the spot.

Ingredients:

For the Gnocchi:

• 2 medium sized potatoes
• 1 cup almond flour
• 1 cup potato starch (not flour)
• 1 egg
• ⅓ cup grated parmesan cheese (omit for Dairy Free)
• ½ tsp. Salt
• 2 Tbsp. Olive Oil
• 2-4 cups of Dr. Kellyann's Classic Chicken Bone Broth

For the Bone Broth Marinara Sauce:

• 2 Packets of Dr. Kellyann's Classic Chicken Bone Broth
• 1 tbsp. Olive oil
• ½ onion diced
• 3 cloves of garlic minced
• 2 (6oz.) cans of tomato paste
• 1 ½ tsp. oregano
• 1 ½ tsp. basil
• ½ tsp. Sea salt
• ¼ tsp. Ground black pepper
• Optional: Grated Romano or Manchego cheese

Directions For The Gnocchi:

Peel potatoes and boil until soft. Drain and let cool. Place potatoes in a large bowl and mash with the olive oil.

In a separate bowl, whisk together almond flour, potato starch, grated parmesan, and salt. After potatoes are cooled, pour dry mix over mashed potatoes and mix until everything is incorporated well together. Create a well in the center of the mix. Add egg and start working dry mix into egg by hand. Continue to mix until a loose dough forms.

Dust potato starch on a piece of parchment paper or silicone mat. Take out a handful of dough about the size of an orange, sprinkle with potato starch and gently roll out into a long skinny log. Cut into 1/2 inch pieces. Make marks on top of the gnocchi by pressing lightly with a fork.

Bring a pot of bone broth (about 2-4 cups) to a boil. Add a small batch of gnocchi at a time into boiling water and cook for 3-4 minutes or until gnocchi float to the top. Drain and top with my homemade bone broth marinara sauce.

Directions For Bone Broth Marinara Sauce:

Heat olive oil in a pan on medium heat. Sauté the onions and garlic until soft and translucent. Pour in 2 cups of the prepared bone broth, the tomato paste and all the seasonings. Bring to a low boil, stir, then reduce to a simmer. Cover pot for 5-10 minutes. Serve on top of your favorite grain free pasta.

Sending you all my big Italian kiss and hoping this dish brings as much love and happiness to your table as it has to mine. 🍝

– With love, from my family to yours,

Dr. Kellyann

Note: If you want to make this quickly you can purchase a grain-free store bought gnocchi. Cheese is optional, I prefer Romano or Manchego as they have less lactose than other cheeses.