Fast Flavors: Gluten-Free Crispy Gnocchi With Tomatos and Leeks - Alterre

October 2nd, 2023

Fast Flavors: Gluten-Free Crispy Gnocchi With Tomatos and Leeks

Contributor: Harmony Richards


We love a good gnocchi recipe! It's something my husband and I fall back on for last minute meals.The following is a gluten free adaptation from Eating Well. You can check out the original recipe here. Feel free to use glutenous options or try another GF gnocchi brand.
Total Cook Time: 20 Min
Servings: 4
  • 2 Tablespoons extra-virgin olive oil, divided
  • 12-16 oz gnocchi, we love Trader Joe's Frozen Cauliflower Gnocchi
  • 1 3/4 cups sliced leek (about 1 large)
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon chopped fresh sage*, save some for garnish
  • 1 large clove garlic, minced
  • 1/4 cup dry white wine*
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground pepper



  1. Heat 2 tablespoons oil in a large skillet over a medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5-7 minutes. Transfer to a plate.
  2. Add the remaining 1 tablesppon oil and leek to the pan. Cook, stirring frequently, until tender, about 2. minutes. Add tomatoes and cook until starting to soften, about 2 more minutes. Add sage and garlic; cook, stirring, until fragrant, about 1 minute. Add wine and butter and cook until the butter melts, about 1 minute. Return the gnocci to the pan and cook, stirring occasionally, 1-2 minutes more.
  3. Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.



White Wine - I'm not much of a drinker these days and would recommend substituting with either 2 tbsp white vinegar + 2 tbsp cup water or 1 tbsp lemon juice + 3 tbsp water.
Fresh Sage -  In the event I don't want to plan a week of groceries around using all the herbs in my kitchen, I'll use a dry alternative.  Let 1 tsp of dried sage bloom in olive oil for 10 minutes prior to adding it to the pan.  While you wait, you can prep the veggies.

Leek- Tastes equally delicious with broccoli crowns (torn into small pieces) and zucchini

Tomato- While not an equal substitute, I also enjoy using mushrooms.



To make Crispy Gnocchi with Tomatoes, Leeks & Shrimp: After Step 1, add 1 Tbsp. oil to the pan and cook 1 lb. peeled and deveined raw shrimp until pink, about 2 minutes. Transfer to the plate with the gnocchi and continue with Step 2.

To make Crispy Gnocchi with Tomatoes, Leeks & Pesto: Use 1/4 cup pesto instead of butter in Step 2.


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