Gnocchi, tender potato and flour puffs, made a frequent appearance on my dinner table before we went gluten-free, but alas, once we went gluten-free, finding any to purchase was difficult. They are so quick to get on the plate. It isn’t truly hard to make, a combination of potatoes and flour, kneaded together to form a dough just a bit softer than pie dough. Now with Bob’s Red Mill cup for cup replacement flour, making a batch is almost as easy as purchasing. 
I do take the time to make two batches at once, then chill the second batch for a truly quick dinner later in the week. 
The herb cream sauce with pimentos stirs together in minutes.

Idaho© Potato Gnocchi in Pimento Herb Cream Sauce

Recipe courtesy of Dr. Jean Layton from

Servings 4

Herb cream sauce

  • 1 cup half and half
  • 1 teaspoon potato starch
  • 2 tablespoons minced herbs- parsley, rosemary, thyme
  • 2 tablespoons minced pimentos or fresh red pepper
  • ¼ teaspoon salt
  • ½ teaspoon pepper


  1. Stir together in a sauce pot, bring to a simmer and hold for the gnocchi to be cooked.


  • 2 lb.Idaho© russet potatoes (about 4 medium), scrubbed
  • 1–1/2 cups Bob’s Red Mill© Cup for Cup flour, more for kneading and rolling
  • 1 tsp. kosher salt
  • 1 large egg, lightly beaten
  • 2 tablespoons salt for adding to the cooking water

Directions: Click on through to the Idaho Potato Commission site for the directions. As a proud Idaho Potatoes Food Blogger, I was compensated to develop this recipe.

Originally published on

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