Grain Free Gnocchi and Bone Broth Marinara Sauce

Grain-Free Gnocchi with Bone Broth Marinara Sauce

by Dr. Kellyann
Table of Contents
    There’s something truly special about the connection between food and family, especially when it’s a dish that’s been passed down or perfected over the years. For me, that dish is my dad’s signature gnocchi. Every special occasion, every celebration, it was always on the table, bringing comfort and joy to everyone gathered around.
    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:

    For the Bone Broth Marinara Sauce:

    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.
    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.