Gluten-Free Gnocchi Bolognese

Using The Really Great Food Company All-Purpose Flour Mix




  • 2 cups RGF All-Purpose Flour
  • 4 medium boiled potatoes peeled (reserved water)
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 2 egg yolks



  1. Place flour in a bowl
  2. Mash potatoes with a ricer or masher while hot,
  3. Add to flour, yolk, salt and parsley and mix adding a bit of potato water as needed to make dough
  4. Roll out into a rope onto a floured surface
  5. Cut into 1” pieces, press and roll against fork to make stripes

Place in refrigerator or freezer on a floured plastic covered baking sheet while bolognese is being prepared




  • 1 ½  pounds Martin’s Specialty Sausage Veal – casing removed
  • 2 carrots diced
  • ½ onion diced
  • 3 garlic cloves diced
  • 1 can of crushed tomato (32oz)



  1. Saute sausage in a pan with a drizzle of olive oil.
  2. Add carrots, onion and garlic to soften while breaking up sausage.
  3. When meat is fully cooked, add tomato can and allow to simmer 5-8 minutes



  1. When Bolognese is cooked, toss in Gnocchi and allow to cook for 5 minutes.
  2. Plate, top with grated cheese and serve. (Add reserved water if sauce is too thick.)



Recipe Compliments of @abcglutenfree

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